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  1. These ginger snaps were amazing! Just enough spice and so much flavor that pairs well with my morning coffee.

  2. This is a great recipe! I substituted butter for half the shortening and added another pinch of cayenne. The cookies were a perfect blend of crisp on the outside and soft in the middle. Next time I think I’ll add another 1/2 tsp ginger and a 1/4 tsp cayenne to add some kick. .

  3. Yummy! I was very skeptical because I do eat dairy and I don’t like shortening. The batter was gross and they smelled gross while they were baking but the end result was really quite good. They were soft in the inside and crispy on the outside. Resist the temptation to small them down! They’re much better thick!

  4. Good ginger cookie – but gingersnaps? No. “Soft and chewy” gingersnap is an oxymoron.

  5. Made these with monk fruit sweetener (1/2 cup), almond flour, and lactose free butter and they turned out amazing!!

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