Kitchen Curious: Gingersnaps 2 ways
When late fall arrives and everyone else seems to be baking something sweet with pumpkin, I want to whip up a zesty batch of gingersnaps. They are the ultimate pre-season holiday cookie. You feel the same way? Then stir up My Favorite Gingersnaps. The recipe happens to be gluten-free and vegan, but it may require some flours that you don’t regularly keep in your pantry (although they can be found in the baking aisle of the grocery store). For a softer rendition, try the chewy ones from the editors of Food & Wine magazine. The flavors are balanced, and like a good gingersnap, they firm up once cooled.
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About the Author
Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.
