Crisp and Chewy Gingersnap Cookies | Alexandra's Kitchen

Adapted from the Maple Gingersnap Cookie recipe in the Holiday Cookies Bake From Scratch magazine. Changes I've made to the recipe include using melted butter as opposed to softened, one bowl to mix, a slightly larger cookie size, and a lower baking temperature. Notes: For best results, use a scale to measure. I use the scale both for measuring the ingredients and for portioning the batter into 14 equal balls. Molasses: Upon setting out to make these cookies, I found two bottles of…