Ok, so here is a Gingersnap Cookie recipe that I just had to get right. I absolutely love anything gingery these days – I actually managed to force feed hubby a Thai inspired meal I made the other day because of my wild and weird ginger cravings. (He secretly enjoyed it, you guys.)
I had made plenty of ginger biscuits before, but I needed a cookie recipe that resonates the “snap”, from a proper Gingersnap Cookie. Ginger cookies or biscuits always has be fantasizing about a white Christmas, the aroma just fits perfectly with Christmas time. It’s my favorite treat any time, any day and I don’t need any excuses to make these yummy treats. You also want to try these old school Coffee Cookies, it’s do die for.
I was aiming at a crispy, deeply aromatic and sweet cookie that literally snaps when you break it, crumbling and melting away in your mouth. You can make them in giant sizes or just little bites, and they are perfect with a glass of milk.
That all just got me drooling for another cookie right now!
I also found they need to cool down completely to get that crunch I was after. When they are still warm from baking or even if you think they are already cooled down, you will still only want to eat them the next day – this is when they are deliciously crisp and snappy. But WHO CARES! They are so absolutely divine and that you wouldn’t and absolutely shouldn’t resist!