Gingersnaps

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Based on the previous reviews I made sure the dough was well chilled (4 - 5 hours in the refrigerator and used a well-floured surface. I also kept the dough that I was not rolling out in the refrigerator. Another modification was that I rolled the dough out slightly thicker than called for ? ?? inch vs. 1/8?. I increased the overall cooking time by 4 -5 minutes and the cookies were wonderful. The cookies were moist and chewy with a nice balance of saltiness and sweetness. The recipe does say to sprinkle very lightly with kosher salt and generously with sugar. Maybe others that did not like the taste were too liberal with the salt. I made sure to grind the salt crystals between my fingertips while sprinkling. I will definitely make these again?

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I've made this recipe for the past two years around Christmas and it has come out wonderfully every time! I give out gingerbread man-shaped cookies, wrapped decoratively in cellophane as gifts to friends and family, and seriously, I always get asked for more!

The dough is a bit sticky, so it definitely requires a well-floured surface, and a super cold temp. But once you get the correct consistency, the raw sugar and kosher salt combo really do give it a special touch.

Martin Howard, you are a genius!

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Easy to make. Tastes great.

No doubt why it won the taste test in the Edible Mansion's challenge.