Gingersnaps

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Melt together agave, molasses and sugar over low heat until sugar is dissolved.
3. 3
   Allow to cool slightly.
4. 4
   Mix in spices, salt and enough flour to form a stiff dough.
5. 5
   Take small amount of dough and roll into a ball, then flatten onto a sprayed baking sheet.
6. 6
   Yield will depend on size; I like to make mine smallish so they're more crunchy.
7. 7
   Bake about 5 mins, or until just set (they will firm as they cool).
8. 8
   Less time will make softer cookies; longer will make them crunchier.
9. 9
   Cookies will be very crunchy once they've cooled, but will soften in a few days so if you don't like really crunchy cookies leave a few days before eating (which also allows the spices to 'meld' more), If you want them glazed, use a hard icing of confectioners' sugar and water which makes them similar to lebkuchen, but I tend to leave mine plain coz I like dunking them in hot soymilk!