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You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Source: The Martha Stewart Show, Episode 5029



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How would you rate this recipe?
  • sshoys
    17 JAN, 2015
    This was just ok. Like another reviewer commented, the dough was WAY too soft to scoop out and roll into balls. I used a scoop and put the dough directly on the pan, then sprinkled with sugar. This worked fairly well, but the dough did spread quite a bit (more on the silpat than the parchment, which is usually the case). That said, the dough came together very quickly and easily. I added a little powdered ginger to the dry ingredients and used closer to 1 1/2 tbsp of the fresh ginger.
  • justjusti
    22 OCT, 2012
    Honestly, not quite spicy enough and not quite enough ginger for my taste. It is good, but not quite what I was looking for. I made this into the gingersnap pie crust recipe linked but added a tad more ginger to give it more kick where I felt the cookies were lacking.
  • van69
    31 DEC, 2010
    I have never made gingersnaps, so i cut recipe on a half to see how it will work out. My family loves it! It's worth to make more. I used turbinado sugar instead of Demerara. Great Christmas cookies !
  • kmallaber
    24 NOV, 2009
    Made these this morning. They are way too wet to roll in your hand, had to refrigerate them first. Maybe my eggs were too large. Also, recipe says to bake until dark golden brown. THey are already a very dark brown when you make them. How could you tell they were golden brown??
  • JacqJacq
    14 NOV, 2009
    Just made this cookie and it is amazing!! The fresh giner really adds that special flavor that makes this cookie over the top. Love it!!!

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