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New England classic is crispy and full of ginger flavor
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About the Recipe: These cookies are winners! Nick Malgieri said they were crispier and more flavorful than most ginger cookies. It is a classic ginger cookie recipe that is quick to mix up and bake. They are called Snaps because they make a “snap” when you bite them. Check these out and listen for the sound. Yes, they are crispy.
Heart Warming Story about the Recipe:
Good Cook’s Gingersnaps: In 1998, Nick Malgieri was invited by Pat Adrian, Director of the Good Cook division of the Book of the Month Club to judge their annual office baking contest. There were luscious cakes, pies, and cookies of all types, but these gingersnaps were the hands down winner. Julie Ellis-Clayton, the winner of the contest, shared her recipe with Nick. It was adapted from a recipe in The New England Cookbook – Culinary Arts Institute.
Cook’s Note: The baking time will vary depending on the type of cookie sheets used. We baked our cookies on insulated cookie sheets. The original recipe called for a baking time of 15 to 20 minutes, but mine were baked in 9 to 10 minutes and were crispy. Ginger cookies are a simple cookie that have been baked in North America for more than 200 years.
Bake the Cookies Crispy: Bake cookies for about 10 minutes and golden brown. They will darken in color while cooling. Remove from oven; cool for 10 minutes. Remove to cooling rack to cool completely.
Yield: about 47 cookies
pdf for Copy of Recipe – The Good Cook’s Gingersnaps
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