I can’t fully express how much I loved the Gingersnaps with Lemon Sugar. I was totally ambivalent about making them and had zero expectations, and was beyond surprised at how delicious they turned out.

I was really pleased at how quick the cookies came together, and how little mess they made.

I weighed the ingredients and baked the cookies for about 14 minutes. They were perfectly uniformly soft when warm and crisp-chewy the next day. I almost ate all of these single-handedly, and will absolutely make these again.

I didn’t make our first recipe in this book, Election Palmiers and so I decided to catch up and make them this week.

It was so fun to make these and I got to use my new pastry mat for the first time which was great. I was worried about the cayenne, I don’t love spicy foods, but I decided to trust the recipe and go for it. I did cut it back by 1/4 tsp. but that’s it.

My cookies were not the most even–some were way thicker than others and my rolling technique was not on point, but the issue I had was the lip-tingling burn I felt when I bit into them. I don’t normally get angry at cookies but I was kind of annoyed at this one. I’m so glad I made them and gave elephant ears a shot, but I will not be making these again.

Go see what the other bakers were up to this time!

Next up: Toffee Coffee Cake Surprise– I can’t wait to try this one!