Gingersnaps had me at hello. If I recall it right, I was on US domestic flight and they served crisp, flat, cookies. I didn’t even know what it was called back then until I flipped though the empty package....gingersnap(???). Apologies for my ignorance, I was not quite an epicure.
Recently, I bought ginger cookies from IKEA store, not bad at all. I understand that they are imported from Sweden as with the rest of the goodies on the shelf. My visits to IKEA lately didn't always end up buying housing stuff, but always carried back a few packs of cookies.
So far, I haven’t had bad gingersnap (and I wouldn’t wish to). I wonder if I could make one of my own. Since Christmas is around the corner, I have good excuse to strap on my apron.
Got Hardware? Ginger-man cookie cutter, checked. Rolling pin, checked. Hand mixer, checked. Got Software? Ground ginger, checked, Ground cinnamon, checked. Nutmeg, unchecked (uhh !).
I sprinkled cinnamon sugar on unbaked cookies. I have no quota on spices so…put them on!
The good thing about ginger cookies is that you can fearlessly play with it. It won’t go bad-shaped. One thing need to be care full is the room temperature that may soften the dough and that cutting and re-rolling becomes a messy task.
Verdict: I smiled when I had a bite. The sweetness is just right. If you roll thinly, it melts in your mouth. I will double ginger and cinnamon power next time. This is just the matter of personal preference. You may stick to recipe and adjust spiciness later on.