Princeton Gingersnaps

Tuesdays with Dorie
Dorie’s Cookies

Ah, now it is the holiday season. Nothing like the flavors of ginger, cinnamon, cloves and molasses to usher in winter. Last year I made Dorie’s Speculoos and my husband proclaimed “that is what a good cookie should taste like” so I was pretty sure that my husband would love these. I was right, he and I both loved these flavorful cookies.

I had one bump in the road making these. Dorie calls for using a one teaspoon cookie scoop which I had. I baked my first batch for 15 minutes and they were burnt to a crisp. I wanted to throw them out but my husband said the tasted good so he kept them to eat. My next batch I cooked for only 8 minutes and they were soft and chewy and seemed the right color. My cookie scoop must be a different size than Dorie’s for such widely different cooking times.

Princeton Gingersnaps page 146. To see what others made head over to Tuesdays with Dorie.


4 Comments Add yours

  1. I baked mine for the prescribed amount of time and they were a little crunchier than I would have wanted… Delicious nonetheless though!


  2. geez– that's nuts. i got the chew on the low end of dories baking time, although i know i made my balls a bit bigger than hers. (sorry-that sounds terrible) glad you did get the nice chewy cookies, though!


  3. Cakelaw says:

    Glad your husband liked these. I thought they were terrific too.


  4. Liz Berg says:

    I love a good ginger cookie and these sound perfect!!!


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