There is just something about baking with spices in colder weather, and one of my all-time spiced favorites is the gingersnap. The pungent ginger and warm cinnamon can comfort you on even the coldest winter evening. Or any other time you feel like a cookie. Ginger is also said to improve blood circulation, reduce inflammation, promote gut health, and boost your immune system, an added bonus during the cold and flu season.
The key to these cookies is using really good quality ground ginger, because that’s where the spicy kick that *makes* these cookies comes from. I buy my spices from Penzey’s because they turn over their inventory very regularly, but could use a store-bought ground ginger as long as it’s pretty fresh. Ground ginger loses its pungency the longer it’s open, so if yours has been sitting in the cabinet for longer than a year it may not yield the same flavor.
These cookies are the soft and chewy with a slight crisp around the edges, if you prefer a fully crispy gingersnap I recommend you use 2ish teaspoons of dough rather than 3 and bake for the same amount of time (although watch them carefully because you don’t want them to burn). These cookies will store very well in the freezer, just place them in a freezer bag and squeeze out as much air as possible. As always, you could use a gluten-free flour mix rather than the individual flours listed in the recipe below, but the texture and taste will be different.