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Gingersnaps


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header_gingersnapsI know what you may be thinking.

Gingersnaps?

Those horrid, hard cardboardy things old Aunt Mildred kept in her cookie jar? Kept in her cookie jar forever in fact, because no one would ever eat them? Gingersnaps?

No no no! I am talking about rich, buttery, deeply spicy, snappy Gingersnaps. You know – the good kind!

I’m serious – when you make homemade gingersnaps, with really good quality ingredients, the result is a world away from the awful store bought things you may have had in the past. Not only that, but they are very easy to make. You can even make the dough ahead of time, and keep them in the fridge to bake when you need them. Or, when you need a little something to slip into your gift for the mailman or the paperboy this Christmas.

These are true, old fashioned Gingersnaps too, right down to the black pepper for some extra bite. You can make them all your own though, by adjusting the spices to your own taste. My version is very…um…flavorful, so if there are any wimps or small children in the mix, you can tone things down very easily, by decreasing the ginger and pepper.

These are a pretty cookie with deep cracks, and sugary sparkle that will look wonderful on your Christmas cookie platters. I used a couple of different sugars in this batch, from plain own granulated to a couple difference kinds of sparkly sanding sugars. I particularly like the bigger sugar crystals for the extra crunch they bring, plus they are very pretty. ingredients for gingersnaps
Links to our products in this recipe:
Ground ginger
Ground cinnamon
Ground allspice
Black pepper
Vanilla
Dark molasses
Crystallized ginger

Gingersnaps
Author: 
Recipe type: Cookies
Serves: 4 dozen cookies
 
Ingredients
  • 2 & ¼ cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon plus 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon fresh ground pepper [optional]
  • 8 ounces [2 sticks] butter, at room temperature
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • ⅓ cup dark molasses
  • 3 tablespoons finely chopped crystallized ginger
  • granulated sugar for coating
Instructions
  1. In a medium bowl. whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice and ground black pepper.
  2. In a mixing bowl, cream together the room temperature butter and the dark brown sugar.
  3. Beat in the egg, vanilla and molasses.
  4. Beat in the dry ingredients and the crystallized ginger.
  5. Scrape the dough onto a sheet of plastic wrap, wrap tightly and chill in the refrigerator for a couple hours or up to 1 week.
  6. Preheat the oven 350º, and line heavy baking sheets with parchment paper.
  7. Place sugar for rolling in a small bowl.
  8. Portion the dough into small balls with a small cookie scoop - ½ tablespoon dough for each cookie.
  9. Roll each cookie into a smooth round ball, and roll in the sugar to completely coat. Place on the prepared pans, leave a couple inches around each cookie.
  10. Bake for 16 minutes, turning halfway through baking. If you want a softer cookie, bake for only 12 minutes.
  11. Cool briefly on baking sheet, then careful remove to cool on a rack.
  12. Once cool, seal tightly to store. After a couple days they start to lose some of their crispness, and become softer and more chewy. This is not at all a bad thing, but if you want a true, crispy Gingersnap, bake no more than 2 days ahead.

 

These will totally warm the winter chill right out of you!gingersnaps


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

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