Gingersnaps

GINGERSNAPS FULL RECIPE https://www.thegraciouswife.com/ginge... Classic Gingersnaps with a bold cinnamon and ginger-spiced flavor, crispy edges and a chewy center are easy to make and the perfect holiday cookie! COOKING TIPS Gingersnaps are a smaller cookie. They’re only about 2-inches across once baked. For a milder flavor, reduce the amount of ground ginger to 1 teaspoon. Add a little extra goodness! Mix in some white chocolate chips, butterscotch chips, or candied ginger bits for a little something extra. For super chewy cookies, use all butter. Omit the shortening, and use a full 3/4 cup of room temperature butter. For super crispy cookies, use all shortening. Omit the butter, and use a full 3/4 cup shortening instead. Make Ahead: Prepare dough up to 3 days in advance and store covered tightly in the refrigerator. Allow dough to sit at room temperature for about 20 minutes before rolling into balls if it’s been chilled for more than 8-12 hours. Storage: Store at room temperature in an air tight container for up to 5 days. These cookies are best eaten fresh, the day they’re baked.