Serious Eats: Recipes
Cook the Book: Three-Way Gingersnaps
Something about gingersnaps—perhaps their subtle, warm spiciness; perhaps their crumbly crunch—reminds me of crisp autumn leaves. Right around this time of year, I start to crave a plate of cookies straight from the oven, paired with a steaming mug of apple cider.
The trouble with gingersnaps, though, is that they sometimes lack pronounced ginger flavor. Nick Malgieri solves this problem with his Three-Way Gingersnaps, excerpted here from The Modern Baker, by incorporating fresh, ground, and crystallized ginger into the dough. He bakes them at a low temperature to ensure that they are extra snappy. Store the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.