This recipe is awesome because it requires no chilling time. The consistency of this old fashioned ginger snap recipe is thick enough to bake right away.
To Chill or Not to Chill?
Don’t be afraid to use LOTS of spice. When I measure out my spices, I use heaping teaspoons.
Don’t Over Cook! Once the cookies cool, they will harden. 10 minutes at 375°F is usually perfect. Let them cool for 3-4 minutes before using a flipper to take them off of your cookie sheet.