Here's the recipe for my Redhead cookies in process.
Cream the creamables. I bumped up the dark brown sugar by 1/4 cup to increase the molasses note and to make sure the cookies were chewy.
Combine the wet ingredients. Fresh ginger has such a clean, spicy, autumnal aroma. This mixture smelled like a bowlful of fall weekends spent outside raking leaves.
Add the wet ingredients to the creamables. Spin, spin, spin.
Combine the dry ingredients. Don't forget to grind the ginger snaps!
Add the dry ingredients to the combined creamables and wet ingredients. Spin, spin, spin...again.
Scoop and bake the cookies. I think these would make really good "bread" for an ice cream sandwich. Hmmm...stay tuned!