I got this recipe from Richard Sax’s Classic Home Desserts. This is a basic spicy gingersnap recipe that comes from MFK Fisher’s catalog, and it’s a lovely grown-up cookie. I like to make double batches of this dough to keep it on hand during the holidays, because it’s a fast-baking cookie that isn’t too sweet and works well for tea and coffee.
After rolling the dough into little balls, I like to roll it in sugar – either vanilla or rosemary – and then drop them onto the baking sheet and into a hot oven.
