For many, Christmas just isn’t the same without the smell of ginger wafting through the kitchen as cookies rest on the counter.
Ginger snap lovers often fall into one of two categories, however; those who like a true “snap” when a bite is broken off and those who prefer a soft, chewy inside.
Neither is right nor wrong but with a few tips, you can be sure you get the kind you want. 
For many receipes, a few more minutes in the oven will make a crunchier cookie, so watch the oven closely as they approach their stated baking time.
Molasses is the sweetener of choice in most gingerbread cookies, as it lends that unique deep, dark flavor to them, but for the best texture don’t use it alone.
Using a mix of molasses and brown sugar ensures that the cookies will be perfectly crisp on the outside but moist and chewy on the inside.
To ensure even cooking, with crisp edges and soft centers, bake at a lower heat.
Many recipes, including the one at the right from the Talbot County Public School Culinary Arts Program, call for baking at 325 or 350 degrees F.
Chill your dough for at least two hours before rolling it out.
It makes it less likely to stick to the rolling pin or your countertop.
Regardless of how you like the end result, here’s a few healthier substitutes to consider.
The bold flavor they get from molasses and spices can easily mask the flavor of whole wheat flour.
Since you do need some fat in cookies, replace the butter with a little canola oil, which is mild in flavor and lower in saturated fat.
Ginger has long been touted for its wellness benefits which include aiding digestion, pain reduction, inflammation, cold and flu relief and relieving nausea.
