Gingersnaps vary from their chewy ginger-molasses cookie cousins in one big way--their crunchy texture makes them snap in half when bent, rather than fold. To help put the “snap” in June’s Gingersnaps, we omit the egg. Without the structure eggs provide, these cookies bake up super flat and wafer-like with a hint of caramel-like chew in the center. Our recipe uses light brown sugar, molasses and fresh ginger which give the cookies an intense ginger and caramelized sugar flavor. Be sure to let your snaps cool completely before enjoying them so they crisp up. If you’d like them even crispier, bake them just a minute longer.