Gingersnaps

From Joy of Cooking: 75th Anniversary Edition - 2006

Cookbook

Author(s): Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

Page 767

Cuisine: North American

Course: Cookies/Bars

Reviews

1 reviews, average rating 4.0 / 5

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Cooksbakesbooks

15 years ago

★ ★ ★ ★ ★ 4/5

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This recipe makes a very good gingersnap. If you use freshly-ground spices, the flavor is very strong and delicious. Even if your spices have been ground way ahead of time, this still makes a nicely spicy cookie. The texture is kind of firm and chewy. They are easy to eat many of in a sitting.

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