Gingersnap Cookies that bite back
This is a repost but it's such a delicious recipe I couldn't resist. I froze a batch over the weekend along with a batch of chocolate shortbread in anticipation of company, (specifically my new S.I.L. who loves Oreos so chocolate shortbread seems in order.) Then again, I spotted a recipe for peanut butter-bacon cookies. According to the comments, these bring grown men to their knees in gustatory bliss. Better idea: Save that recipe for the man in my life.
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Christmas music should only be played after Thanksgiving but there is no wrong time for gingersnap cookies. I make a batch of the following recipe, freeze in balls, then bake whenever I feel the urge for a warm cookie and a glass of milk.
I bought some at Heathrow a couple years ago, made by Prince Charles’ company (I admit to a silly fascination with him – being incredibly wealthy makes one remarkably better looking – and there aren’t any princes in Oregon…). Those cookies had little chunks of crystallized ginger baked in and were decidedly good.
I searched the internet and the following recipe fills all my requirements for an excellent gingersnap.
Gingersnaps with Crystallized Ginger
(from a Real Simple recipe)
4 1/4 cups ap flour
1 tbsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp cardamom
1/2 tsp ground black pepper
1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus more for coating
2 large eggs
1/2 cup molasses
1 tbsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup crystallized ginger, finely chopped
In a large bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, cardamom and black pepper.
In another large bowl, cream together butter and sugar. Add eggs in one by one, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all the flour, adding the minced ginger with the last addition. Stir until all flour is combined.
Form dough into 1- 1 1/2 inch balls, roll in extra sugar and place on baking sheet. Press cookies to flatten slightly and bake for 10-12 minutes at 375, until browned around the edges.
Makes 5 dozen.
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Christmas music should only be played after Thanksgiving but there is no wrong time for gingersnap cookies. I make a batch of the following recipe, freeze in balls, then bake whenever I feel the urge for a warm cookie and a glass of milk.
I bought some at Heathrow a couple years ago, made by Prince Charles’ company (I admit to a silly fascination with him – being incredibly wealthy makes one remarkably better looking – and there aren’t any princes in Oregon…). Those cookies had little chunks of crystallized ginger baked in and were decidedly good.
I searched the internet and the following recipe fills all my requirements for an excellent gingersnap.
Gingersnaps with Crystallized Ginger
(from a Real Simple recipe)
4 1/4 cups ap flour
1 tbsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp cardamom
1/2 tsp ground black pepper
1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus more for coating
2 large eggs
1/2 cup molasses
1 tbsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup crystallized ginger, finely chopped
In a large bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, cardamom and black pepper.
In another large bowl, cream together butter and sugar. Add eggs in one by one, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all the flour, adding the minced ginger with the last addition. Stir until all flour is combined.
Form dough into 1- 1 1/2 inch balls, roll in extra sugar and place on baking sheet. Press cookies to flatten slightly and bake for 10-12 minutes at 375, until browned around the edges.
Makes 5 dozen.
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