This year I decided to start my holiday baking early. On Sunday morning I made a big batch of my favorite ginger snaps. I found the recipe a couple years ago over at Apartment Therapy (click the link for the recipe). I think ginger snaps are perfect for this time of year. They are the perfect transition cookie, comfortable in the autumn as well as at Christmas.
This recipe needs no tweaking… these cookies are the best! They are soft on the inside with a thin crisp layer on the outside.
Another bonus is that these cookies freeze really well. Roll them into balls and throw them on a plate a put them in the freezer. After 30 minutes you can pull the plate our of the freeze and toss the cookie dough balls in a Ziploc bag. I usually write the date, temperature and cooking time on the outside of the bag for easy reference. To cook the cookies directly from frozen add two extra minutes to the cooking time.