sounds stingy). I like my gingersnaps to be more on the ‘soft’ as opposed to ‘snappy’ (i.e., crisp) side, and so I bake them just until they are browned around the edges. If you prefer a crisper gingersnap, bake them a few minutes more, until they are evenly
browned all over. For the sugar topping, you can use a coarse raw sugar (Turbinado or Demerara), but I prefer to use organic evaporated cane sugar, which is available in most grocery stores now, because it has a finer texture that melts as you eat it. Crumbled up, these homemade gingersnaps also make a wonderful crust for pumpkin cheesecake.
