SMS: Ginger Snaps!

This week’s Sweet Melissa treat is Ginger Snaps. Although I have a couple of ginger snap recipes I like (which you can find posted here and here), I was happy to try a new one. I hadn’t made any in a while and, in my opinion, it’s pretty hard to go wrong with ginger snaps. I made just a few minor modifications to the recipe: I halved the recipe but used the full amount of spices, omitted the white pepper, rolled the cookies in coarse sugar before baking, and cut the baking time by several minutes in order to ensure a chewy cookie. Josh is a pretty equal-opportunity cookie eater, but he definitely has a preference for ones that are both sugar-coated and chewy, and I aim to please. White pepper does not seem to come up in ingredient lists, and when it does it is usually a minuscule amount, often enough for me to think I need to purchase a jar of it.



So how did these cookies stack up to the other snap recipes? Josh ate two straight out of the oven and said they were some of the best ginger snaps I’ve made. He shared some with his mom at a baseball game today and they got a big thumbs up from her as well. I think my vote may be for Alice Medrich’s recipe, which I really thought was the perfect ginger snap. That recipe calls for grated fresh ginger and crystallized ginger, though, and this recipe has no fussy ingredients (except for the pepper, which I decided wasn’t necessary), so if you want a good ginger snap cookie made from pantry staples, this one wins.



This recipe rated a 9 for Deliciousness and a 2 for Effort, for an EDR of 4.5. Many thanks to Gloria of The Ginger Snap Girl for selecting this treat. Stop by Gloria’s blog for an excellent ginger snap recipe and also because it’s a great blog; I always enjoy reading her posts and seeing her take on the Sweet Melissa recipes. And click on the bakers’ links on the Sweet Melissa site to see what the rest of the group thought of this treat.