For a chewier cookie, slightly underbake them. If you prefer a crispier gingersnap, bake them for a minute or two longer. Store cooled cookies in an airtight container at room temperature for up to a week. These cookies also freeze well for longer storage. Feel free to experiment with other spices such as cloves, nutmeg, or cardamom to customize the flavor profile to your liking.
Amir Green
Jun 29, 2025The recipe was easy to follow, and the cookies turned out perfectly!
Ebba Ruecker
Jun 29, 2025These are the best gingersnaps I've ever made! Thank you!
Isobel Herman
Jun 8, 2025My kids helped me make these and they had so much fun rolling the dough in the sugar. A great family activity!
Madonna Roberts
Jun 1, 2025Next time I'll try adding some candied ginger for extra zing.
Lenore Kassulke
May 24, 2025These were a hit at our holiday party! Everyone loved the flavor!
Damaris Mertz
May 18, 2025I found that chilling the dough really helped with the texture. Thanks for the tip!
Lonny Larson
May 16, 2025I used coconut sugar instead of turbinado, and they were still delicious!
Lane Corwin
May 9, 2025I added a bit of orange zest to the dough and it was amazing!