Princeton gingersnaps from Dorie's Cookies (page 146) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TinyCitiKitchen on July 19, 2023

    Everyone who tries these loves them. They are DEMANDED by my family for Thanksgiving. Fortunately for my own sweet tooth, I've found that by layering them between waxed paper in a tightly-covered tin, I can keep a stash in great shape for a good couple of months.

  • sofull on November 16, 2020

    Perfect ginger snap. Perfect cookie. So spicy. Love this. One of the best cookies ever!

  • leilx on August 12, 2018

    Easy recipe. I made for a party and they were a definite hit. Everything went exactly as the author said. I liked the flavor as it was and would make again.

  • Emily Hope on December 13, 2016

    We liked these cookies a lot--they had a balanced spice flavor, and were on the chewier side. (If anything, I'd add more fresh and crystallized ginger next time.) I rolled and baked after the dough rested in the freezer for an hour or so, and didn't have any spreading trouble. Super easy to put together. Mine came out looking nothing like the pictures--they were very blonde, and the ones in the book are quite dark (like a store-bought gingersnap). Tasted great just the same!

  • Melanie on December 11, 2016

    Definitely needs a long time in the fridge - I baked in batches and some of the ones left in the fridge overnight spread too long for my liking. Tasted nice but I think I will stick to Alice Medrich's triple ginger cookies when I need a ginger hit.

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