Ginger Snaps is the modern word for these cookies. I used to eat them in my Grandmother’s kitchen. She called them Zuzus. They were crunchy, spicy and made your mouth feel all tingly inside. Besides being a wonderful snack, these cookies are also an integral part of the sauce for Grandma’s Stuffed Cabbage. Grandma Jeanie did have a kosher home; but I imagine she didn’t read the ingredients on the box as carefully as we do today. When I was first married, 53 years ago, I couldn’t find non-dairy Ginger Snaps; so I worked on developing a non-dairy version of a slew of ginger snap cookies I liked. The result is the one I give you here.
These cookies can serve many purposes. They are delicious as is. You can even sprinkle some Demarara or Turbinado sugar on top to make them sweeter. Not in the mood for cookies, crush them up for my Stuffed Cabbage or even for a Gingersnap Crust.
Prep time: to prepare dough-10 minutes to chill: 60 minutes to form cookies-20 minutes