For the love of all that is crunchy and spicy, do not overcook your ginger snaps.
Here are a few tips:
- Use a mix of crystallized and fresh ginger for that perfect balance of zesty zing.
- Chill the dough for at least 24 hours to allow the flavors to get along.
- Don't even think about using that artificial crap, or you'll end up with a batch of bland, soulless snaps.
- Practice your snap-making skills with a cookie sheet, or risk ending up with a cookie-sheet-sized mess.
Read about our favorite cookie failures and be inspired to try again!