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Crispy Gingersnaps

Reviewed: Dec. 16, 2009
These are pretty good. I use light brown sugar, less ginger, and some cloves. I use fresh cloves and ginger, but dry ginger works just as well. Also I use butter in everything. Im not sure why people flatten these before baking for there is no need. Just roll them in sugar and pop in the oven, they rise, then fall and crack and they're done. These are amazing with tea!
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