I love gingersnaps. I've never had a soft ginger cookie before. We made these with our little ones (3 1/2 years old). We only made three modifications to the recipe: 1) substituted butter for margarine, that's what we had in the house, 2) instead of 2 1/2 cups of AP flour, we used 1 1/2 cups of AP and 3/4 cups of whole wheat flour - I wanted to see if it would create a dense cookie, it didn't and 3) to a third of the batch we added in white chocolate chips.
We baked one batch for 9 minutes- soft in the middle, with a ever-so-slight crunch on the outside.
We baked the second batch for 11 minutes- not quite gingersnap, but definitely more on the hard side.
Verdict- delicious! I wasn't sure if my little kidabunks would like them - ginger being a strong scent and flavor, however my cookie-loving daughter devoured four of them.
The next time we bake these, we are not going to roll them in sugar; it made them a bit too sweet- it doesn't need it.
Thank you Amy for a delicious new cookie my family can enjoy making and eating together each Christmas
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I love gingersnaps. I've never had a soft ginger cookie before. We made these with our...