Here’s a fun fact: humidity makes baked goods go stale. My part of Northern California is not a very humid place, and neither is Wellington, and most of my baking back in Massachusetts took place during the colder parts of the year, so I only just found this out today. When my lovely, fantastically crunchy gingersnaps, went soft and chewy overnight. Apparently a slice of bread in the container helps? Or I need better containers? Or I should have just frozen them overnight. I’m not sure. Any advice would be welcome. Regardless, these were a bit of a disappointment the morning after. Still tasty! But I like my gingersnaps almost hard enough to crack a tooth on.
Still, if you are somewhere less humid, or you have a better storage strategy, or you plan on eating these immediately, you should try this recipe. They are (or, in my case, were) just what a gingersnap should be. Very gingery, not too sweet, a touch of salt, and (did I mention this already?) nice and crunchy. Excellent holiday cookies. Which makes sense because I got the recipe from Alton Brown, and that man knows his cookies.