Tuesdays with Dorie (Dorie’s Cookies): Princeton Gingersnaps

Dorie Greenspan Princeton Gingersnaps on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a(nother) winner! I was excited to make a *proper* gingersnap – they might not be a cookie I eat often but when I do, I’m often disappointed because either they don’t “snap” or they aren’t gingery enough. These hit the mark on both accounts.

They are a cinch to make (they use fresh ginger, crystallized ginger and ginger powder so they pack a three-punch in terms of the ginger flavour), the dough comes together in no time and then sits in the fridge for a while to make it easier to work with. They are rolled cookies and my secret to making these cookies so perfect-looking is a cookie scoop. I bought a few different sizes of cookie scoops a couple of years ago and couldn’t believe how much easier it made my baking life! Not only does it make the cookies the same size (hence the perfect looking circles) because it takes the guess work out of portioning but it makes the whole “rolling balls of cookie dough” so much easier (and cleaner!) and the even sizes means they bake more evenly too! A colleague I was telling about my love for cookie scoops the other day couldn’t believe I was recommending a kitchen tool when “it’s so easy” to do without. Yup, it’s pretty easy but it’s easier with a scoop!

Dorie Greenspan Princeton Gingersnaps for tuesdays with Dorie on eatlivetravelwrite.comOk so back to the cookies – I wish I had taken photos of the different stages – they went from perfect spheres rolled in sugar and places on the baking trays to these flat little numbers by way of a large puffy cookie. It was quite remarkable. I baked these for 14 minutes which Dorie said would leave them a little chewy. Mine were not chewy at all – they were quite “snappy” – but I had some issues with my oven on the weekend and it was baking much hotter than it should have so I reckon that might be the culprit. In any case, they were delicious and eaten up by my colleagues and neighbours (and I saved a few for us too!) and noone asked why they were not chewy at all. I AM going to bake them again and experiment with the bake time and chew factor because these are wonderful. A perfect holiday cookie too!

Get the recipe for Dorie Greenspan’s Princeton Gingersnaps on page 146 of Dorie’s Cookies or here.

Dorie's Cookies on eatlivetravelwrite.com



Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!





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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

4 thoughts on “Tuesdays with Dorie (Dorie’s Cookies): Princeton Gingersnaps”

  1. A hit, indeed!

    I’ll admit to being a ginger snap snob. While I was only permitted one fresh from the oven, it had that perfect combination of snap and chew – and YES, to there actually being ginger in a ginger snap.


  2. Mine were over baked at 14 minutes so it is not just your oven. I don’t know how you and Dorie’s cookies came out so light? My cookies look so dark compared to the two of you. But they were delicious none the less.


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