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Grandma's Gingersnap Cookies

Reviewed: Apr. 21, 2014
These cookies were awesome! I made a few changes (mainly through accident or limited supplies), and the cookies came out perfect! First, I substituted all butter because I don't cook with shortening. I read online that 3/4 cup is 1 and 1/2 sticks of butter. I used two tablespoons of ginger (because I am an idiot and read the recipe wrong), but they came out lovely as a mid-range spicy cookie and not at all overpowering. For the cinnamon sugar I mixed 1/4 cup sugar, 1/2 tablespoon cinnamon, 1/2 tablespoon ginger, and 1/8 teaspoon salt (the salt really accents the spiciness well and is very subtle). I had some of the sugar and spice mix left over, so I put it in a sealed container to use on something else later. I happen to love super spicy ginger snaps, so I may add more ginger (and possibly a hint of nutmeg) next time. New favorite cookie for sure!
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