I am afraid anything following the challah would have had a hard time impressing us…that bread was SO good! I made the gingersnaps the same day I was baking the challah; squeezing it in, between the rises. 🙂 I figured it would be easy since they were just cookies. So, not only were these cookies up against the challah, I also have an out of this world frosted ginger cookie recipe from Sunset magazine that I have been using for years. They are unbelievable…and SO easy. That brings us to the current recipe…
The recipe was simple enough…mixed up the dough and put it in the fridge to chill. You roll these out similar to sugar cookies. I am showing how liberally I floured the dough and granite since the recipe stated the dough can get sticky.
I rolled out the dough no problem..
Then I tried to put them onto the cookie sheet…what a nightmare!!
I literally had to scrape all the dough back together into a ball to chill again. This time I put it into the freezer for a bit. I worked really quickly with the dough the second time to get the cut out cookies onto the cookie sheet.
Thankfully they didn’t stick but wow these were a lot of work…and the end result just ok. I don’t see myself making these again. Onto the next recipe! 🙂