When I was a kid, my favorite cookies were my Mother's gingersnaps – mahogany-colored with a good spanking of spice, they took some effort to bite into, they were so crisp. Her recipe came from a woman named Phyllis Dawes, the mother of a friend who was a good half-generation older than she. That would date the recipe to somewhere before the turn of the last century. Googling around, though, I find that the recipe is nearly identical to almost every gingersnap recipe out there, except for one critical difference: the quantity of flour. While the other ingredients are exactly the same, Phyllis's recipe calls for 3 cups of flour compared to only
2 cups in the other recipes. This, I believe, accounts for the dense crunch I so love. That, and giving them a proper baking.