"gingersnaps" news and stories

The weekend's coming, and there's no better time for baking. The brains behind "Big Girls, Small Kitchen" at The Huffington Post have six great recipes to fill up your cookie jar. But beware: If you aren't careful, these cookies -- from espresso biscotti to double ginger snaps -- might not make it past the baking tray. (Yes, they're that good.)

Read The 6 Best Cookie Jar Cookies at The Huffington Post.

Summer and ice cream sandwiches go hand in hand. Who doesn't love a large dollop of cool, creamy goodness pressed between two crunchy cookies? Well, those allergic to gluten might be raising their hands right about now. Never fear.

Thanks to blogger Picky Gourmet (a.k.a Callie Anne, who is studying to be a chef in L.A.) we bring you an exotic ice cream sandwich that even the gluten-intolerant can enjoy. Picky Gourmet discovered Glow's Gluten-free cookies and writes: "They are not bland, or sandy or dry or earthy, or stick-in-your-teethy or off in any way whatsoever."

Glow cookies come in four flavors: Snickerdoodle, Chocolate Chip, Double Chocolate Chip and Gingersnap. Picky Gourmet chose Gingersnap and shared her delicious recipe for Mango Curry Ice Cream, made with fresh mangoes and yellow curry, here (scroll down past the cookies). Enjoy!

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Gingersnaps are snappy in both name and flavor, even though they are not always as crispy as the name seems to promise that they will be. To honor both types of cookies in our ongoing Christmas Cookie of the Week feature, I have two recipes for gingersnaps: one crisp and one soft.

The crisp cookie is from a recipe that has been circulating around the blogs for about 2 years now and it comes from Chez Panisse, though it was originally posted by Renee of feeding dexygus seconds. The cookies are very thin and each piece of dough is sliced off a frozen brick, so the cookies turn out in an unusual rectangular shape. They are buttery, flavorful and, due to the fact that they are extremely light, they are very addictive.

The second recipe is for chewy, soft gingersnap cookies. I spotted this recipe and was immediately attracted to its simplicity and the fact that it uses part whole wheat flour, since it never hurts to get a couple extra nutrients in during the holidays. The cookies are moist and surprisingly satisfying. I used pearl sugar to finish them off, but you can use any coarse sugar to create a nice, crisp top.