In March I married the kindest, funniest, coolest guy. As an added bonus, he loves to spend time in the kitchen, and came with a full set of family recipes for us to make and tweak and enjoy. Yay, us!
Start with ginger. Looooots of ginger. 
Roll in turbinado sugar for extra crunch. 
They don’t spread a lot, so the silpat guides are perfect for spacing on the pan. 
Leave on pan a couple of minutes before placing on cooling rack.
My favorite so far has been his grandma’s ginger snap recipe. It produces near perfect cookies with just the right crisp-on-the-outside, chewy-on-the-inside effect, and with our addition of more ginger and turbinado sugar, I think we’re as close to the perfect ginger snap you’re going to find.
Enjoy with a glass of cold milk and support our dairy farmers!!
Grandma Mehlos’ Ginger Snaps 2.0
The perfect triple ginger ginger snap
Servings: 3 dozen
Ingredients
- 3/4 c butter
- 1/2 c dark brown sugar
- 1/2 c white sugar
- 1 egg
- 1/4 c molasses
- 1 Tbsp grated fresh ginger
- 2 c flour
- 2 tsp soda
- 3 tsp ground ginger
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 oz candied ginger chopped
Instructions
- Cream butter and sugars together
- Add egg and molasses and fresh ginger
- Beat well
- Sift in dry ingredients and mix well
- Stir in candied ginger pieces
- Roll into 3/4" balls and roll in granulated (or turbinado) sugar
- Bake at 375º for 15 minutes
Notes
If you try these and like them, let me know! If you don’t like them, let me know what we should change!