Over the past year I have experimented with many different gingersnap recipes. In the end, I didn't find one favorite recipe, but many favorites due to different textures, spices, and appearances. I have had this result when testing chocolate chip cookies, sugar cookies, brownies, and more. Most homemade gingersnaps are soft and chewy, but this recipe yielded crisp cookies that actually snapped. They came from the cookbook
Miette, which is from the sophisticated and cute French-inspired bakery in San Francisco. It is my favorite bakery that I have visited. I made these cookies to use as a crust for my previously posted Peach and Mascarpone Tart. These cookies had a lot of heat to them due to the many spices, such as fresh, ground, and candied ginger, cinnamon, cloves, white pepper, nutmeg, and cardamom. The ginger flavor was great and the sugar sprinkled on top balanced the spiciness. Overall, these cookies are unique and will be a nice surprise for gingersnap lovers!
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