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.