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Back in high school, I worked at a coffee shop that  ordered homemade coffee cake and gingersnaps. While everything else came from a wholesale bakery, the owner’s friend brought in fresh coffee cake and gingersnaps every morning. Everything not sold that day was dumped into the garbage, which basically gave me the liberty to eat whatever I wanted from the display case in the afternoons.

Those gingersnaps were my FAVORITE…dark, chewy, spicy…while this recipe didn’t replicate those gingersnaps, they were still delicious…especially after I studded them with candied ginger from the Whole Foods bulk aisle. They’re soft, chewy, and taste like Christmas. Have you noticed all my cookies take on the same shape? Hmmm…





Here’s the recipe from Allrecipes.com and my adjustments:

  • I halved the recipe, baked a few, and rolled the rest into balls and put them in the freezer. They look a lot like the peanut butter cookies I froze last week so I had to label the bag.
  • I only used 2/3 of the sugar called for
  • I put some chopped candied ginger into the batter and then topped each cookie with a larger piece–a must!

I’m still planning to make bread but have balked several times…its intimidating!

Categories: sweets Tags: , , ,
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  1. March 15, 2010 at 11:32 am
  2. November 28, 2010 at 3:04 pm
  3. September 3, 2011 at 4:25 pm

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