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Soft Gingersnaps
December 22, 2007

These are soooo good! I can't stress how good they are enough. Easy and delicious. One thing that the recipe doesn't say that it should is that you should bake the cookies until they form the cracks at the top (like a classic gingersnap). I had trouble determining when they were ready, and I found that they were perfect when those cracks formed (also more visually appealing).

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