I know, here we are after Christmas and I'm posting another cookie recipe! Shame on me. However, this recipe debuted this year to rave reviews by all and I just have to share. I meant to post it earlier but I haven't had as much time to blog lately.
My mom and I love gingersnaps. They're the only cookie that I like with milk, they are my favorite non-chocolate cookie, and I have a special place for them in my heart because my grandfather introduced me to eating frozen gingersnaps with a glass of milk when I was just a little girl. It used to be that I only ate gingersnaps at Christmas but my addiction to food blogs earlier this year has inspired me to break all sorts of "rules." I saw the recipe for Maida Heatter's English Gingersnaps on Cookie Madness earlier this fall and I knew that I wanted to try it. You see, even though I don't always love being a singleton, there are some perks, one of which is making whatever I want, whenever I want to make it. I made these cookies and they were spicy, buttery, and chewey and I was completely ashamed at how quickly I ate the whole batch (and that's part of living by yourself that's not so great: when something is all gone, you know that you're the culprit!). I made a trial batch of these right after I got home to see if they made the Christmas cookie cut and everyone unanimously approved. Even my sister said that she normally does not like a gingersnap (very true) but that she really liked these cookies. I also put them in my cookie boxes for my neighbors in Washington and they loved them too. So, as these cookies have officially joined the Christmas cookie rotation in my world, it only seemed appropriate to share them here.
I accidentally adjusted the recipe (I wasn't paying attention again. It's amazing to me that I love school as much as I do and yet I goof on recipe directions all of the time.) Anyway, the selling point of the original recipe is thin & crispy gingersnaps. I could never figure out why mine were chewy & soft but I didn't complain because that's what I was looking for. It turns out, my cookies are short 4 tablespoons of butter from the original recipe. So, less butter combined with the brown sugar makes for a nice, chewy cookie.
English Gingersnaps
8 tbsp unsalted butter (Maida's recipe calls for 12 tbsp if you want crispier cookies)
1 c brown sugar
1/4 c molasses
1 egg
2 c flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp black pepper
sugar for rolling the cookies in (I use raw sugar, any kind will do)
My mom and I love gingersnaps. They're the only cookie that I like with milk, they are my favorite non-chocolate cookie, and I have a special place for them in my heart because my grandfather introduced me to eating frozen gingersnaps with a glass of milk when I was just a little girl. It used to be that I only ate gingersnaps at Christmas but my addiction to food blogs earlier this year has inspired me to break all sorts of "rules." I saw the recipe for Maida Heatter's English Gingersnaps on Cookie Madness earlier this fall and I knew that I wanted to try it. You see, even though I don't always love being a singleton, there are some perks, one of which is making whatever I want, whenever I want to make it. I made these cookies and they were spicy, buttery, and chewey and I was completely ashamed at how quickly I ate the whole batch (and that's part of living by yourself that's not so great: when something is all gone, you know that you're the culprit!). I made a trial batch of these right after I got home to see if they made the Christmas cookie cut and everyone unanimously approved. Even my sister said that she normally does not like a gingersnap (very true) but that she really liked these cookies. I also put them in my cookie boxes for my neighbors in Washington and they loved them too. So, as these cookies have officially joined the Christmas cookie rotation in my world, it only seemed appropriate to share them here.
I accidentally adjusted the recipe (I wasn't paying attention again. It's amazing to me that I love school as much as I do and yet I goof on recipe directions all of the time.) Anyway, the selling point of the original recipe is thin & crispy gingersnaps. I could never figure out why mine were chewy & soft but I didn't complain because that's what I was looking for. It turns out, my cookies are short 4 tablespoons of butter from the original recipe. So, less butter combined with the brown sugar makes for a nice, chewy cookie.
English Gingersnaps
8 tbsp unsalted butter (Maida's recipe calls for 12 tbsp if you want crispier cookies)
1 c brown sugar
1/4 c molasses
1 egg
2 c flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp black pepper
sugar for rolling the cookies in (I use raw sugar, any kind will do)
- Preheat oven to 375 degrees.
- Whisk together dry ingredients in a medium size bowl.
- In a different bowl, cream together butter and brown sugar until fluffy. Beat in molasses and egg.
- Gradually stir in the dry ingredients and mix until just combined.
- At this point the dough will be very soft. You can chill it for 30 minutes or you can go ahead and roll it if you're in a hurry.
- Scoop rounded teaspoons of dough and shape into balls. Roll the dough balls in sugar and place on a silpat or parchment lined baking sheet.
- Bake for 10-12 minutes or until the tops of the cookies are just cracked.
- Remove the cookies from the oven and let them cool on the sheets for a couple of minutes. Transfer cookies to racks and let them cool completely.
1 comments:
These look great; with that many positive reactions, this sounds like a perfect recipe. And I like my cookies chewy, so I'll use your modifications. (With store-bought gingersnaps I let them get stale so they're chewier!)
Nancy
Post a Comment