Gingersnaps can sometimes lack a really gingery flavor, so this recipe solves the problem completely: It has ground ginger, grated fresh ginger, and finely chopped crystallized ginger in the dough. I like to bake these at a fairly low temperature so they are really crisp—it adds immeasurably to the enjoyment of this cookie. Thanks to my friend Kyra Effren, the ultimate cookie baker, for sharing her recipe upon which this is based.
Keep the gingersnaps between sheets of wax paper in a tin or plastic container with a tight-fitting lid.
© 2008 Nick Malgieri. All rights reserved.