A few cooks notes for this recipe…
- Bake them (if possible), on a light colored baking sheet. We have several baking sheets with a ton of character, which we love, but I used my light colored Chicago Metallic baking sheet for these, because our darker ones made these cookies burn on the bottom.
- Chilling the dough really helps for making sure these bake in little balls. This is not a gooey, sticky dough, but it’s still soft, so if it’s cold then it just works better. If you are making these cookies in batches, be sure to keep the dough that isn’t being baked at the time chilled, don’t leave it out at room temperature.
- When you remove the cookies from the oven, allow them to cool on the baking sheet before moving them to a plate or rack. They cool very quickly, and harden as they cool, and then they can be very easily moved.
- Trim your parchment paper to fit the bottom of your baking sheet if you are using a rimmed baking sheet. If the parchment is lifted at all on the sides or corners, this will disfigure the cookies. Making sure that the parchment is flat will ensure the cookies stay flat while baking, and they will turn out to be the cutest little circles you’ve ever seen.
- Since I made several batches, I didn’t think to count out how many cookies one batch makes. I’m pretty sure its 24 cookies, but it could make slightly more or less depending on how big you make the cookies. The typical size for gingersnaps would use a 2 teaspoon sized disher, or rolling into balls about the size of a walnut, and that would make at least 24 cookies, if not more.
*If you don't have the Gingersnap mix, here's the alternate spice mix: 2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground allspice