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.
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