The spices- cinnamon, ginger, cloves, nutmeg- associated with pumpkin goodies and Sweet Melissa's recipe transport me to a brisk fall morning, with crisp air and crackling leaves.
Wishful thinking, as it was 90º outside and about 89º in the kitchen with oven blasting.
The hot kitchen was worth it for the bites of yumminess- buttery, spicy, and a slight pepper kick. The only change I made to the recipe was to decrease the baking soda. For whatever reason, I seem to be hypersensitive to it (it leaves a nasty aftertaste if there's too much) and this recipe seemed to be a bit heavy on it, so I halved the amount. Perhaps that is one reason why they turned out so...
I added a little sprinkling sugar, figuring some sparkle can't hurt.
I like this recipe and will definitely use it again, perhaps with the addition of some diced candied ginger for a stronger ginger punch. (It's definitely better than the ginger snap I made last year, which called for bacon fat! )
If you would like to see the recipe, please click over to The Ginger Snap Girl's post. You can also read about all the other ginger snap adventures of the Bakers of Sweet Melissa Sundays.