In my mind, the Platonic-ideal gingersnap is a lot like the Ginger Nuts
I lived on while studying in Scotland (more than ten years ago now, ye gods)...very crisp, and so spicy they leave you with a gingery burning aftertaste. Now, I know you can find actual Ginger Nuts stateside at Cost Plus, but they don't have the spiciness I remember. And I'd rather make them myself anyway.
However! My go-to baking book, the King Arthur Flour Baker's Companion
, is utterly failing me on this, and I'm not sure why. Using so-called "full flavor" molasses made cookies so dark and dense they didn't crisp up (or reflect light) properly, while the lighter/"mild" molasses made them crunchy, but incredibly bland. Upping the amount of spices--even adding a pinch of mace!--didn't seem to do much, either. Am I hallucinating this perfect gingersnap? AskMe, you're my only hope!