It's Day 14 of #25DaysofCookies! Get ready to put the “snap” back in your #Gingersnaps. The key to texture was reducing the moisture in the final baked cookie. We achieved this by reducing the amount of sugar (which holds on to moisture), increasing the baking soda (which created cracks in the dough where more moisture could escape), and lowering the oven temperature (which increased the baking time. Grab the #recipe link in our bio, and don't forget to tag your cookies with #ATKHoliday