These are great dunked in milk or served with tea.
These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in with. What you see is exactly what you get. I followed the instructions and flattened slightly. Wrong. They come out too thick and instead of the crisp, they're just, plain dry. Maybe flattening them more would help, but that's only a guess. Additionally, there is not enough ginger flavor. Gingersnaps are supposed to have a spicy "bite." These don't come close. Even doubling the amount of that ingredient and rolling in sugar laced with more ginger didn't help. They needed more "kick." I suspect that decreasing the amount of flour back to 2 cups, adding a tsp of soda and increasing the ginger to 1 Tb might help. However, that's a little too labor intensive to suit me. I'm going to cut my losses on this one and keep up my quest for the perfect gingersnap.
Read MoreThese were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in with. What you see is exactly what you get. I followed the instructions and flattened slightly. Wrong. They come out too thick and instead of the crisp, they're just, plain dry. Maybe flattening them more would help, but that's only a guess. Additionally, there is not enough ginger flavor. Gingersnaps are supposed to have a spicy "bite." These don't come close. Even doubling the amount of that ingredient and rolling in sugar laced with more ginger didn't help. They needed more "kick." I suspect that decreasing the amount of flour back to 2 cups, adding a tsp of soda and increasing the ginger to 1 Tb might help. However, that's a little too labor intensive to suit me. I'm going to cut my losses on this one and keep up my quest for the perfect gingersnap.
