Gingersnaps: I’ve made these several times. However- I’ve learned to stop trying to make cookies in general ‘chewy’ for other people, because I seem to be the only one in my world who seems to like my teeth sinking cloudy chewy cookies… and everyone else seems to be on team crispy crunch. 🙂 That’s OK, as long as moufs are happy, I will surely keep baking them. Not to mention… if I make things that aren’t my favorite…I don’t eat them!
nt to throw my paws on a recipe with a ‘new ingredient’ I’ve never heard mixed in…I’ll save that for another post.
The recipe I was using was pretty adamant about sifting EVERYTHING twice. So after kicking my boot around a few times I gave in and whipped out my sifter. Personally…I think it does make a different with things like fluffy cookies or cakes…but not snappy, crisp ones. I need to do a small batch taste/texture test some winter day when I’m lockedinside and have a cookie showdown.
Next: wet ingredients: I’m absolutely terrible about thinking ahead when I’m cooking or baking. I used to be much better about this…so I don’t know where I began to slip up. But, I always forget to let frozen things thaw out…and when baking…to let ingredients like eggs and butter come to room temp. This helps with better textures and fluffiness. For a cake, it may sink in the middle or not be as fluffy if you mix cold and room temp things together.
The butter needed to be beat until creamy: usually in this circumstance when I haven’t laid any out ahead of time I mic it for a few seconds till it’s soft to the touch. For whatever reason I hit 30 sec, and walked out of the room. *face smack* Upon returning to the kitchen and a beeping microwave, I was met with nearly boiling and completely liquid butter. Fantastic…who doesn’t have another 2o minutes for this to cool properly?
20 min later….butter is cooled. Mixed in the remaining ingredients. Here is my change on the recipe: HEAPING molasses, and heaping ginger. I’ve tried adding a whole additional tsp or tbsp, and it was just too much… so I like to really heap the ginger and dribble more molasses right on top and really clean out the 1/4 cup that it calls for.
Additional flare on this recipe is cinnamon-sugar. I think this recipe tastes a schosh (get used to this word) bland without this step. Not only does it kick up the flavor, they also look prettier too with a hint of sparkle (pretties!!!). When the dough is complete , I find it best to use a tsp and spoon out the dough that way: good equal sizing.
They’ll look small, but they spread quite a bit so don’t be fooled! Then get a bowl and throw in your desired cinnamon and sugar mixture, roll them in it and form into circles and pan em’ up! Also: when doing cookies it’s always smart to remove them from the pan to the cooling rack as soon as they’re firm enough, you don’t want them to overcook. You want crispy, not burned!
Conclusion: These are yummy, it’s been my go-to recipe for snaps’ this year. However…as mentioned previously I’ve found a new intriguing one I can’t wait to try out for my gingersnap lovers. This cookie experience has led me to two thoughts. 1. I don’t think there is anything I DON’T like. I would say I don’t like gingersnaps…but I think I just don’t prefer them. But, they taste good. Confused food lover. 2. I’ve really plunged myself back into baking and all kinds of other unhealthy things as of recent instead of ‘cooking’. I think part of it is that it’s summer: less heavy cooking, a weird current schedule, and baking has just taken a higher rank on the ladder. Summer is full of gatherings, BBQ’s and endless reason to sit in the backyard. Baked good are so much easier to transport than my entire kitchen. hugs.
2 Cups sifted flour
1 T ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup butter
1 cup sugar
1/4 cup dark molasses
Preheat oven to 350
1. Sift all dry ingredients together…then once more into another bowl.
2. Beat butter with mixer until creamed, then gradually add sugar.
3. Beat in egg and molasses.
4. Sift in the flour, 1/3 at a time.
5. Ball up the dough, roll in cinnamon/sugar, then place on pan 2” apart.
6. Mine baked in about 8-9 min.