Gingersnaps

Gingersnaps remind me of all things Holiday, Ginger and cinnamon. They are warm and comforting morsels of goodness. I have never made Gingersnaps before, but when I saw these over at Baking Obsession, they had me smitten. Vera is such a talented woman so please take a gander at her blog, she will blow you away.
My cookies looked NOTHING like hers, no puffy or beautifully crackled cookies here. Just flat, flat, flat. However don’t let the supreme flatness fool you. They are wonderfully chewy and moist with just a slight crisp around the edges! Perfect I tell you! However, I do warn you, they are extremely addictive. I had a difficult time waiting for them to cool down before I shoveled them into my pie hole!

GINGERSNAPS

Ingredients:
2 cups (9 oz) all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp salt
8 tbsp (1 stick; ¼-lb) unsalted butter, melted and just warm
¼ cup unsulfured mild or full-flavored molasses (I used organic blackstrap)
½ cup sugar
1/3 cup (2.3 oz) firmly packed brown sugar or light muscovado sugar
2 tbsp finely minced or grated fresh ginger root
1 large egg
¾ cup (4 oz) finely chopped crystallized ginger (1/4-inch dice)
About ½ cup Demerara or turbinado sugar for rolling

Preparation:
Center an oven rack and preheat the oven to 350F. Line the baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and whisk to combine. Set aside.
Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated. The dough will be soft.
Form the dough into 1-inch balls (1/2 oz of dough for each). Roll the balls in the Demerara sugar and place them 2 inches apart on the baking sheet. Bake, in batches (form the rest of the balls while the first batch is baking ), for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.Slide the parchment sheets of cookies onto cooling racks or use an offset spatula to transfer the cookies, and cool completely. Stored in an airtight container, gingersnaps keep for several days.
Recipe from Alice Medrich.

Comments

  1. 1
    VeggieGirl says:

    Mmm, classic cookie!!

  2. 2

    I have to make gingersnaps at holiday time too. Love your new blog look and new pictures!

  3. 3

    Veggie girl is always first! She has veggie-super powers!
    Love the new pics! It’s time I do new pics too.
    I like this new blog-lift waaaaaaay better.

  4. 4
    Clumbsy Cookie says:

    Cool new header and pictures Leslie! It looks great, much more you! I also love Vera’s blog. Nice gingersnaps, everything with cristalized ginger and I’m in!

  5. 5

    gingersnaps look amazing – i definitely want to try baking them!

    btw – lovely new picture! it accentuates how gorgeous you are even more (as if that were even possible)

  6. 6

    Perfect Gingersnaps!

  7. 7

    Hi, what a great recipe and photos!! Hope you had a great
    thanksgiving, please visit mine
    and Gina’s Blog
    thanks again
    kate

  8. 8

    These look great. I’m planning on making gingersnaps soon. I’ve never had homemade ones.

  9. 9

    I think those gingersnaps look exactly like the should! Love the new look of the blog

  10. 10

    Leslie, not sure which is tastier – the gingersnaps or your new profile pic! ;)

  11. 11

    Love the new look! You look very sassy in your photos! And where are those ten pounds you’ve claimed to have gained? You are what’s commonly called a skinny mini! LOL, the gig’s up!
    ~ingrid

  12. 12
    Nina Timm says:

    My first time on your site. I will definitely be back…lots of good stuff here!

    I love ginger snaps, but have never tried to make my own. Thx for the inspiration!

  13. 13

    gorgeous cookies….can’t WAIT!

    nice new picture of you. Much better and nice new header. Busy bee

  14. 14

    Looks delicious! I love the new pictures… you’re gorgeous!

  15. 15

    sometimes gingersnaps are misnamed–they’re soft and chewy. yours appear to be appropriately snappy–bravo. :)

  16. 16
    We Are Not Martha says:

    Yours look SO good!! I love gingersnaps and I can definitely tell yours are pretty close to perfect. And such beautiful photos!

    Sues

  17. 17

    I love gingersnaps and the addition of fresh ginger is perfect!

    Also love your new look! Most excellent.

  18. 18

    These look great!

  19. 19

    ginger..and chewy!! Yum!

  20. 20

    I love these, especially during the holidays! Love the new look and you are gorgeous! Great photos!

  21. 21
    inland empire restaurant and food reviews says:

    Great recipe for the holidays!!!

  22. 22
    noble pig says:

    Oh yeah, bring it on, I love these!

  23. 23
    The Blonde Duck says:

    I like your new header and profile pic! Very cute!

  24. 24

    these look soo delicious- way better than any gingersnaps i’ve had. i don’t mind flat cookies either.

  25. 25

    Hi Les, may I say that I love your new pictures better than the cookies… LOL… you look great… btw, i haven’t tried gingersnaps, that’s why I’m biased… :)

  26. 26

    Oh I love me some gingersnaps!! Love your new pics!!

  27. 27

    One of my favorites! I’ll be making a batch of my own pretty soon, I’m sure.

  28. 28

    Leslie, I’m glad you liked them! And thank you very much for your kind words! I’m so touched!

  29. 29

    I just made these and I want to thank you SO much for posting this recipe! I love gingersnaps and this has been the best recipe I’ve tried so far!