Gingersnaps

Directions

1. 1
   Make the cookie base recipe, adding the ginger and additional flour.
2. 2
   Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour.
3. 3
   On a floured surface, roll the dough out 1/4 inch thick. Cut into 2-inch stars. Bake for 8 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. Sprinkle with confectioners' sugar.
4. 4
   When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.