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I'm a married knitter, crocheter, and newbie spinner living in the Maryland suburbs with my photographer- computer geek hubby, 3 cats, and 3 dogs. And yarn. A LOT of yarn. Just ask my hubby.


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I Love Gingersnaps

No, seriously.  LOVE them.  Like, if I was only allowed one kind of cookie for the rest of my life, you can keep your chocolate chip, and your oatmeal raisin.  They are good, but I’ll take gingersnaps any day.  The best store-bought ones I’ve ever found are the ones from Trader Joe’s – they have ground, fresh and crystallized ginger in them, and they are SO good.  So, imagine my thrill when I saw on Serious Eats last week a recipe excerpted from a new cookbook (The Modern Baker, which is probably going to be joining my collection soon) for Three-Way Gingersnaps which have, yes, all three sorts.  I made them Friday afternoon, and OMG.  So very, very good.

The recipe is here on the site, but I’m going to be a bad girl and save you the click.  I will say that I only got about 3 dozen, not the 5 that the recipe says, but I’m guessing that’s because my cookie scoop (Thank you, Pampered Chef) is bigger than the 1/2T they call for.  They still baked up perfectly, though.

Three-Way Gingersnaps

– makes about 60 cookies –

Adapted from The Modern Baker by Nick Malgieri.


2 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup sugar, plus more for rolling the cookies before baking
1 large egg
1 tablespoon grated fresh ginger
2 tablespoons finely chopped crystallized ginger
2 tablespoons honey

2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil


1. Set racks in the upper and lower thirds of the oven and preheat to 325ºF.

2. Mix the flour with the ground ginger, baking soda, and salt.

3. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed until lightened, about 3 minutes. Beat in the egg and continue beating until smooth.

4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and paddle.

5. Beat in the grated ginger, the crystallized ginger, and the honey. After they are incorporated, beat in the remaining flour mixture. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.

6. Roll 1/2 tablespoon of the dough between the palms of your hands to make a little sphere, then roll it in a shallow bowl of sugar. Place it on one of the prepared pans. Continue with the remaining dough, keeping the subsequent cookies about 2 inches apart on all sides.

7. Bake the gingersnaps until they spread and become deep golden, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans from back to front at the same time. If you know that your oven gives off strong bottom heat, stack the pan on the lower rack on top of a second one for insulation.

7. Slide the papers off the pans to cool the cookies. If you have only one more pan of gingersnaps to bake, readjust one of the racks to the middle level for baking.

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