From Kitchen in the Shire.

Crisp at the edges, soft in the middle… with just enough spice to keep it interesting. This cookie recipe has the bases covered! When over baked, they double as a gingersnap. Perfect for cookie crumb crusts or ice cream mix-ins. These are the kind of cookies that live next to the kettle or coffee pot… and are the ones you reach for without thinking. They’re mild, slightly chewy, with a crisp edge, and dangerously snackable.

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INGREDIENT SUMMARY
Flour, sugar, butter, dark molasses, a blend of warm spices, and a hint of lemon zest — all rolled in sugar and baked until golden. Overbake slightly, and they crisp like a classic gingersnap. Underbake by a minute, and they’re chewy with just a little bend in the middle. Either way… they disappear fast.

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🎙️ Narration by Damon Webb

⏱️ TIMESTAMPS
00:00 – Intro
01:00 – How to make the batter.
05:00 – How to prep the cookies to bake
06:43 – Out of the oven, and a close look.
07:30 – How to make them into Ginger Snaps
09:00 – Taste test

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