When I was younger, I loved ginger snaps.  I loved the kind that came in a brown bag (can’t remember the brand) but they were very crunchy and sort of burned your mouth after you ate them.  The flavor was fantastic but the burn is what I loved most; not really sure why that is but I did.  Recently, I became reacquainted with the deliciousness that are ginger snaps.  I found the ‘brown bag’ brand in my grocery store and almost immediately, nostalgia.  As the cookies slowly disappeared (because I couldn’t stop eating them) I thought I should come up with a plan to recreate them on my own.  Sure, I could always head back to the store and continue purchasing the delicious brown bag brand of ginger snaps but I wanted something a bit more – something I could call my own. Is this crazy? Does it even make sense?

Lucky for me, I’d already pinned two types of cookies that encompassed just what I was looking for.  Once I *finally* found time to bake these gingery cookies, I was way too excited. I developed an obsession with cardamom sometime last year and when you mix it with ginger – oh the magic.  These cookies were perfectly chewy (mainly because of the molasses) and they smelled sort of like Christmas.

I didn’t really alter the recipe but I did eliminate one of the steps, which was to let the cardamom sit in a 1/2 cup of granulated sugar for a few days; I couldn’t plan that far in advance.

Visit Reclaiming Provincial for the full recipe.

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