Gingersnaps

I was craving cookies last night, which is a rarity for me, so I figured I better make them. But what kind? I didn't have any chocolate, didn't want anything with nuts. Spicy is always good, so I settled on gingersnaps, using a recipe from Erin of Erin Cooks.

For the first tray, I rolled out little dough balls, coated them in sugar, and baked. For the second tray, I rolled the balls, flattened them, then tossed in sugar. For the 3rd tray, I rolled the balls, coated in sugar, then flattened them on the tray. I couldn't tell the difference between the 2nd and 3rd trays, but the 1st (non-flattened) tray was obviously different:

Not flattened:
















Flattened:















Both versions were good, with the non-flattened ones being cakier, the flat ones chewier. House consensus is that the flat ones are better. My cookie craving is now satisfied. Thanks, Erin!

I'm submitting this to Ruth at Ruth's Kitchen Experiments for her weekly Bookmarked Recipes event.