I started making these ginger snaps last year as a request from my sister for her birthday. “Gingersnaps… but chewier” was the request, which at the time was a bit paradoxical, being that its characteristic hard texture is part of the cookie’s name. Nevertheless, one party favor led to another and I’ve become known for these soft gingersnaps, regardless of what time of the year it is. Gingersnaps in summer? Why not.
Luckily its the holidays, so now I can feel a bit more temporally justified in making gingersnaps to go along, perhaps, with some mulled wine. Really I just want to make the two of them together because in the film Amelie, her darling neighbor offers her gingersnaps and mulled wine, an endearing gesture and a fine culinary combination.