tveguy3 said:Vickie, I've been looking for a good soft ginger and molasses recipe. Are they soft cookies or crunchy? Some of the recipes I tried didn't quite do it for me. 
@tveguy3, Tom, I think it will depend on the size of the cookie balls and how long you bake them. My batch of cookies made 28 cookies (recipe says it makes 36). The first dozen I made were about 1" size and left in the oven for probably 13 minutes. That dozen came out with a slight crunch, but nothing like store-bought ginger snaps. The second dozen I made were larger and left in 11 minutes. The second dozen should have been left in at least 1 more minute and I think they still would have been a soft cookie.
My suggestions: make all the cookie balls first to make sure they are the same size. Then bake about 4 of them in the oven, set the timer for 12 minutes. Then go from there to see if you need to bake shorter or longer, since each oven is different.
I have a habit of copying recipes I get from online and putting them into Word so I can make my own notes and pass them on to my girls if they want them. Here is the link to the original recipe and I am also attaching a pdf copy of the recipe with how I made them (I don't have a food processor like the recipe calls for). If you make them, please let me know how they turned out!
https://bakedbree.com/best-gin...
