Name: Three-Way Gingersnaps
Yield: Makes about 60 cookies
Cuisine: United States
Ingredients: 2 tablespoons honey; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 12 tablespoons (1½ sticks) unsalted butter, softened; ½ teaspoon salt; 2 teaspoons baking soda; 1 large egg; 1 cup sugar, plus more for rolling the cookies before baking; 2 tablespoons finely chopped crystallized ginger; 2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil; 3 teaspoons ground ginger; 1 tablespoon grated fresh ginger (see Note)

Preparation info

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

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.