Nonfat gingersnaps from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 34) by Kristen Miglore

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Notes about this recipe

  • Vidon33 on April 12, 2026

    These cookies truly let the ginger flavour shine and I absolutely love them. Unfortunately mine cracked at the top. I think this was because I didn’t leave them in the fridge long enough. I’ll definitely make them again.

  • snoozermoose on December 18, 2021

    These were not our kind of gingersnap. The texture was a little too chewy (almost like gum), and we did not like the flavor. Not a repeat.

  • anya_sf on October 06, 2018

    The dough is so soft you can almost scoop it from the freezer. I made it 2 days ahead. The cookies didn't seem done after 10 minutes of baking, but I worried about overbaking, so I took them out; I left the second batch in for 11 min for comparison. Both batches turned out great after cooling completely, even though they were super soft coming out of the oven. They were soft and cakey with a strong ginger flavor.

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