Snappy Gingers

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These were unbelievably yummy! I didn't have enough ginger and had to improvise with other warm spices, but the flavor was still delicious. I made half as instructed, which created a crisp snap, and half were a bit thicker and cooked a few minutes less, and those were nice and chewy. Definitely a keeper.

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While I've made lot's of cookies through the years, I've never made Ginger Cookies before making these. A friend asked for ginger cookies. Lucky she did. The recipe was delicious. They will deffinatly be part of my active collection!

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This is a great addition to my ginger cookie collection. I made a few changes. One, I only used 10 tablespoons of butter (2/3 c is 10TBS + 2 tsp. I wasn't going to break out another stick of butter for two measly teaspoons. I also used about 1/3 c of sugar. I didn't have expresso beans so I used 2 teaspoons of instant coffee. For an added kick, I added 1 tsp of fresh ginger and some chopped candied ginger.