Gingersnaps are such a great holiday cookie. They keep well, they are ginger-y, they make your kitchen smell festive… what more could you ask for? These are the snappy kind of gingersnaps… crunchy and spicy, rather than the softer types that better describe a gingerbread cookie. The trick is to get the dough dry enough to handle, but no too dry, by adding a touch more whole wheat flour than is called for in the recipe after the dough has been mixed. I have had great success baking them for exactly 14 minutes in my oven… they will look weird when they first come out of the oven, just warning you- kinda bubbly or some other quality that is difficult to describe. But in time they harden to gingersnap perfection. Make sure that your Earth Balance and sugar/molasses is mixed well…but don’t mix too long. This is easy to achieve if the margarine is slightly soft… just a touch softer than straight from the fridge.
Okay, with all that said… these are incredibly easy and delicious cookies.
Happy gingersnap making!