While I love my Carrot Challenge, I also love to make desserts. I tried this amazing recipe the other week and had to share them. Woot woot for yummy yummy Gingersnap Cookies! I took a few very small liberties with this recipe, but it turned out deliciously. I actually made them for my boyfriend's Christmas party but he had one and said they were so good, he didn't want to share them! So I made the carrot cookies for him instead (see "Upgrade Project: Carrot Cookies").
So, my liberties: I tossed in a bit more ginger and cinnamon than it requested and a pinch each of nutmeg, cloves and even a bit of allspice. I also didn't have molasses so I made a thickened honey to replace it. I just heated up a teflon pan, poured in honey and brown sugar, mixed it up, and let it cool. Once it cools, it should be a thickly flowing sugary mass.
What I don't get is how these cookies were supposed to be "snappy." Although I highly recommend them soft and as directed, if you want the traditional crispiness then you'll probably have to flatten 1/2" balls of dough to promote the slim cookie form. These cookies went so quickly, but next time I think I'll try and make them a bit spicier, with black pepper and cayenne pepper to add a little extra adult kick.
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