Ah, a selection from the Quick-and-Easy List! After the multi-step panettone, I was ready for this one. If I hadn't gone to the effort of blending light brown sugar and super-fine (caster) sugar to make a substitute for "golden baker's sugar", this would have been really fast. All the dry ingredients including the sugar are mixed in a bowl. The butter, melted with golden syrup, goes in next. Mix that, add an egg and an egg white, and the dough is ready. It gets divided in thirds and chilled a bit, then rolled into 27-gram balls (or go for the 1-1/4" diameter) and baked. The baking sheet gets turned around after 5 minutes for even baking, and at that point the cookies are slightly puffed and smooth, just starting to brown. Five to seven minutes more, and the tops have gone golden brown and cracked. I actually did attempt to use the temperature given to decide when these were done, but trying to put the sensor end of my "instant read" thermometer (it's a fairly slow 7-second version) into a cookie was not successful.
The resulting cookie is nicely gingery, crisp-edged, and chewy in the center. I do tend to like a gingersnap with more bite (my sister-in-law's "Chinese gingersnaps" with lots of grated fresh ginger and white pepper, for example), but this is a very good classic gingersnap.
I took the batch of cookies to a meeting in Denver, transporting them in a ziplock bag. Unfortunately they lost that crisp edge by the time I shared them around on day 3 after baking, and instead of the lovely texture contrast of crisp and chewy, the effect was almost tough--too chewy, if that makes sense. The flavor remained, though, and several folks commented on how well they liked it.