I made these Gingersnap cookies this afternoon, only a half a batch because that was all the butter I had on hand. (You do understand I was in a tizzy because I was out of butter. This does not happen to me!)
Once they were all made I decided to try a cookie out; I only do this on rare occasions, but since I was sending some to go along with Eve's teacher's dinner, I figured I'd take one for the team and make sure they were fit for consumption.
I took a bite and then promptly melted into the floor in a puddle of love. I proposed on the spot; Mr. Gingersnap accepted, we are getting married immediatly.
These cookies are the perfect blend of soft and chewy; when you add in the ultimate Fall flavors of ginger, clove, and cinnamon, you have perfection in tan. Really, you need to make these; your life will not be complete until you do.
I must include little bits of FYI-ness because I can not follow a recipe word for word. I just can't. I've tried. I should seek counseling but I'm too busy inhaling Gingersnap cookies to be bothered with it.
Anyways, the FYIs...
When I made the cookies I upped the cloves, cinnamon, and ginger a 1/4 teaspoon each simply because I love that burst of flavor. I didn't add the butterscotch chips in because we don't choose to eat the sugar they are made with, and because the cookies don't need a thing, except if you're feeling fancy you could sprinkle some Turbinado sugar on top.
Oh, one more thing... I creamed the livin' daylights out of the butter/sugar mixture; doing that seems to help make a prettier cookie. I'm nothing if not technical.
Happy Gingersnap cookie making!