Ginger snaps from Zoë Bakes Cookies: Everything You Need to Know to Make Your Favorite Cookies and Bars (page 105) by Zoë François

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

  • NicoleBrown on December 14, 2024

    Not my favorite from this book, but still decent. Dough was pretty soft going into the fridge which made the bottom go flat. Thus once slicing my cookies were not round. Tried my best to slice them thinly, but I definitely did not get 60 cookies. Recipe says to bake until golden brown…but, uh, they’re already brown so I kind of guessed based on feel and baked them 12 minutes. They were snappy once cooled! The kind of cookie you’ll want with some milk or something. I ate a couple alongside a yogurt & raspberries in place of granola.

  • anya_sf on December 14, 2024

    The dough was very soft going into the fridge, so the bottom flattened as it hardened; once chilled, it was very stiff, so the cookies were oval rather than round, and I couldn't slice them 1/8" thick - more like 3/16" - so I got around 40 cookies. Given the color, I had a hard time telling when they were done and baked them 15 minutes. Once cooled, they were quite crunchy, but pleasantly so. Flavor was quite sharp/spicy (I used Diaspora ginger) - too much for me, but my husband liked them.

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