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Mom's Ginger Snaps

Reviewed: Feb. 25, 2012
This is an excellent BASE recipe. It can easily be tailored. However, as it is, it delivers a very wet cookie dough and thus a chewy, thin, delicious texture once baked. Here are some of my changes ( since I really LOVE spicy gingerbread cookies ): - I amped up the spices (1.5 tsp of cloves, cinnamon, nutmeg, ground ginger ) - I added a bit of cayenne pepper to give it that bite - I added 1 tsp of vanilla to the batter - I baked it for a little bit longer to give it a bit of crisp ( to add to the chewiness ) - I made a "harder" batch ( more traditional snap ), so added 1/4 cup of flour so I can form it into soft balls.
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