Gingersnaps
These gingersnap cookies are nothing short of sublime. They are soft and chewy, perfectly-spiced and incredibly satisfying. They remind you why you have that bottle of molasses in your pantry. There are some who'd like to relegate the gingersnap to just a Christmas cookie. This recipe serves as an argument for the year-round gingersnap. And not only does this recipe make fantastic cookies, it is also the first step in making the illustrious s'mores bars (recipe coming next week!)
This is a relatively simple and non-fussy recipe. Because the ingredients are few, make sure you use quality products. The flour and the spices make the biggest difference in this cookie. Our Cherbourg flour is so finely-milled, it incorporates effortlessly into the dough and leaves no gritty aftertaste (sometimes found in gluten-free cookies). One of my favorite and most consistent pieces of feedback is "I had no idea this bakery was even gluten-free." I want our baked goods to be delicious no matter what your dietary needs are. The gingersnaps definitely drive this point home – undetectably gluten-free. And for the spices, I use and highly recommend, Spicely Company Organic Spices (more on this in another post). Spicely spices are all certified organic and many are fair trade, gluten-free, nut-free ( we always call to double check) kosher, and vegan. Safe sweets are the best sweets!
Enjoy making these gingersnaps and look for part 2 – the s'mores bar – next week!
Be Sweet &
See you soon.
Geri
Gingersnaps
yields 10-12 cookies (depending on size)
Ingredients
2 C. Cherbourg flour
2 tsp. baking soda
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
6 oz. salted butter (at room temperature)
1 C. granulated sugar (plus 1/3 C. for rolling)
1 egg
1/4 C. molasses ( Molasses tip: when measuring use a liquid measuring cup that has been rubbed with a little olive oil, it will glide right out, no "as slow as molasses" moments in this kitchen)
Directions
Line a baking sheet with parchment paper.
In a medium-sized bowl whisk together the dry ingredients: flour, baking soda, salt, ginger, and cinnamon. Set aside.
Cream butter, then add sugar and beat together. Beat in the egg and then the molasses.
Add the flour mixture and mix until blended. ( feel free to refrigerate; the colder the dough the less it spreads as it bakes)
Form the dough into balls (we weigh them to 85grams, think golf ball-sized), and roll in the sugar.
Place far apart on parchment paper-lined baking sheet. (6 per pan)
Bake at 350°F in your home oven (300°F commercial) Bake for 12-14 minutes until the exterior edges are set, centers will be soft.
