My future sister-in-law love Trader Joe's ginger snaps. What makes their ginger snaps unique is the three different types of ginger in each cookie: powdered, fresh, and candied. I decided to give it a try.
First I candied my own ginger. Following Alice Waters' recipe for ginger snaps in The Art of Simple Food, I added minced fresh ginger and diced candied ginger in addition to the powdered ginger already in the recipe. I then rolled the dough into long cylinders, and put them in the refrigerator, like you would for sablés. After about two hours I rolled the cylinders in the sugar that dripped off the candied ginger during cooling. That's ginger four ways.
I have to say I think I have Trader Joe's beat here. These cookies are delightfully gingery, not too sweet, with just the right amount of spice. Definite winners.
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