I can’t keep these ‘Old-Fashioned Ginger Snaps’ on the table—they’re too good to last more than a day

Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are just beginning to brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations & Tips
To add a little extra pop of flavor, you can roll each dough ball in sugar before baking to give the cookies a sugary crust. If you prefer a bit of a kick, a pinch of cayenne pepper can complement the ginger spice beautifully. For a festive twist, finely chopped crystallized ginger can be mixed into the dough, or dip half of each cooled cookie into melted white chocolate for a bit of indulgence.