Gingersnaps

It’s another rainy week here in Northern California – that makes it another night to stay in and bake something! I am a big fan of ginger – in pretty much every form. This recipe is no exception.

This recipe is a vegetarian recipe from David Blom, taken from the Baking with Julia cookbook, and could possibly be made to be vegan – although I need to figure out what to replace the butter with (either vegetable shortening or canola oil). There’s also a chance that you could replace the white flour with some amount of wheat flour to improve the fiber content of the cookies.

Gingersnaps

Ingredients:

  • 1/4 cup granulated sugar ( or 1/3 cup granulated brown sugar)
  • 3 tablespoons unsulphured molasses
  • 2 tablespoons butter, at room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon cinnamon powder
  • 1/8 teaspoon ginger powder
  • 1.5 tablespoons water
  • 3/4 cups white flour

Glaze: 1 tablespoon molassess + 1 tablespoon water, mixed

Mix the sugar, molasses, spices and soda together in a mixer or by hand until creamy. Then add in the water and flour. Mix for another 30 seconds until it’s fairly uniform. Transfer mixture to sheet of plastic wrap and refrigerate the dough for at least 2 hours.

After refrigerating, pull out the dough. Roll on a lightly floured baking sheet to 1/8″ – 1/4″ thick slab and use any shape cookie cutters (dipped in flour to prevent sticking) to cut cookies. If the dough becomes too sticky or too soft, rewrap the dough in plastic wrap and place back in the refrigerator until it stiffens. (Working with this dough is very similar to working with pastry dough). Then finish cutting the rest of the cookies. Place on a nonstick or greased baking sheet. Brush each cookie with the glaze. The cookies taste good with or without the glaze.

Bake at 325 degrees F for 5-7 minutes. Allow to cool before eating for the most crisp gingersnaps.  I found the darker, thinner cookies to be the most crisp and tasty. If the cookies are baked to a lighter brown and are slightly thicker, the cookies will be slightly softer and more chewy. I made about 20-25 wafer thin gingersnap cookies with this recipe.

These cookies taste great on their own. For a more presentable dessert, they would go well with vanilla ice cream or fresh berries and cream.

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