If you've made gingersnaps before, then you're probably familiar with rolling the balls of dough in sugar to make a sweet, sparkly exterior on the cookie. While there's nothing wrong with a sparkly cookie, I usually omit that part because, honestly, can you really taste the extra sugar? I for one would rather not eat that extra sugar and I've found that the cookies spread, bake and taste the same, so you're really not missing out.
You can click right on the recipe to be taken to a download page that will give you an easy to print copy of the recipe. I am happy to share these cookies with you and would appreciate you following the hobby room before you download (if you already follow, thank you and enjoy!).
How have food allergies or restrictions changed the way you see your favorite foods?