RecipeMuncher

It took several tries to get the crisp texture and cracked tops characteristic of gingersnap cookies, tweaking the recipe a little each time. When I finally noticed that I’ve been mistakenly using baking powder instead of baking soda, it turned out that the original recipe was perfect straight out of the box. Baking soda is used with the acidity of molasses to create gas when baked, help the cookies expand and break the tops open. The baking powder cookies were dense and soft with the sli (...)