Apparently it’s National Homemade cookie day, so I thought I should do a quick blog post about our favorite fall cookie.
Gingersnaps have been a family favorite forever. 
When the fall weather turns the air cold and I’m not ready to turn the heat on, I like to make a batch of gingersnaps to keep in the cookie jar. They feel hearty enough to almost eat for breakfast, are great for snacks and desserts, and are delicious with ice cream.
When the kids were old enough to eat solid food, but were still getting teeth, I gave them gingersnaps to chew on instead of flavorless teething biscuits. I figured the ginger would soothe their stomachs and since I was making the cookies, I could control what I was feeding my children. Small children covered in brown goo are harder to clean up than children covered in beige goo, but they were happy so I was happy. 
There was a while when I was working at home, that I kept a cookie jar full of cookies. My friend’s son would come over and he knew to just help himself. She would always try to make him be polite and not take more than one or two, but I would catch him sneaking more when he thought no one was looking. Gingersnaps have that power.
I have tried a lot of gingersnap recipes over the years. Some call for whole wheat flour, some call for candied ginger. I tested recipes that make crispy cookies that truly snap and recipes that are toothsome to bite into, but sort of melt in the middle. Candied ginger, fresh ginger, and powdered ginger have all made appearances in my ginger cookies from time to time, but there is nothing quite like the basic off-the-back of a bag of sugar gingersnap recipe.
The Recipe:
For other great cookie recipes check out Birthday Treat Sugar Cookies, Mystery Cookies, and Apple Walnut Cookies.
