October 8, 2012

Ginger Snap Cookies

This is the first time I've ever made Ginger Snap Cookies.  I never realized how easy and tasty homemade Ginger Snaps could be.  This is why blogging is so awesome.  If someone asked me why I like (love) to cook, bake and photograph my efforts, this is what I would tell them.  Publishing a food blog pushes me to try new things, new recipes, new ingredients, new flavors, with great delight I might add.  Not that cinnamon, ginger, molasses and cloves are new to me.  But homemade Ginger Snaps are, and have become, an immediate family favorite.   



It's been way too long since I pulled out my Kitchen Aid mixer.  I actually had to dust it off a bit.  Creaming butter, sugars and molasses is very therapeutic.  For me anyway. 



After creaming the sugar and butters together, mix the dry ingredients.  Can't you just smell the spicy cinnamon, ginger and cloves?  This combination smells like fall, Thanksgiving, family and grandmothers.  


Refrigerate the dough for about an hour then roll into 1 inch balls.  Roll the balls in granulated sugar and place about 2 inches apart on a parchment lined baking sheet.  Press each dough ball with the bottom of a small glass to flatten the cookie slightly.


Bake at 350 degrees for about 14 minutes.  Immediately remove to a rack to cool completely.  TIP:  If using the same cookie sheet for each batch, do not put the sugared raw dough balls on a hot pan.  Roll each cookie and place them on a piece of parchment paper laying on your cool work surface.  Once there are enough to bake, pick up the parchment paper and dough balls and quickly place them on the warm cookie sheet.  Press them with the bottom of the glass and bake.  The idea is to prevent them from melting before they get in the oven.  If you put raw dough on a hot cookie sheet, they will spread too much and become thin.  Just saying :)



If you can keep these around long enough you can use some of the cookies in other desserts.  You know I made another dessert with these Ginger Snaps and pumpkin so check back next week for the results of that fun combination.



I'm not sure why I bothered to put these in a clear jar.  I should have hidden them away in a plain ole plastic container because they may have lasted longer!

Ginger Snap Cookies
(adapted from a recipe on Joy of Baking)
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup unsulphured molasses*
1 large egg
1/2 teaspoon pure vanilla extract
2 cups unbleached all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
Plus 1 cup of granulated sugar for rolling

In a large mixing bowl combine the butter and sugars until light and fluffy.  Add the molasses, egg and vanilla.  Gently mix until incorporated.  In a separate medium size mixing bowl whisk together the flour, baking soda, salt and spices.  Slowly add the flour mixture to the creamed butter and sugar until incorporated.  Cover and chill the cookie dough for about an hour.  

Preheat oven to 350 degrees.

Place 1 cup of granulated sugar in a shallow bowl.  Roll dough into 1 inch balls, then roll in the granulated sugar until covered.  Place each dough ball on a cookie sheet about 2 inches apart.  With the bottom of a glass, flatten the cookies slightly.  

Bake for about 12-15 minutes.  Mine we perfect at 14 minutes but start checking them at the 12 minute mark.  For a crisper cookie, bake a minute or two longer.  Cool completely on a wire rack and store in an airtight container.  

Makes about 4 dozen cookies.

*  Sulphured and Unsulphured Molasses  "Molasses made from young sugar cane is called sulphured molasses because of the sulfur dioxide that is added to keep the raw cane fresh until it is processed and to preserve the molasses byproducts produced from it. Unsulphured molasses is made from matured cane plants that have been allowed to ripen naturally in the field. Blackstrap molasses can be sulphured or unsulphured. The U.S. Food and Drug Administration says sulfur dioxide is "generally recognized as safe" for use as a preservative -- except on meats of vegetables meant to be sold as fresh food."



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Our son and his future wife stopped by last night for dinner.  We shared our cookies and talked about the plans for the week.  They're getting married in 6 days so we're deep in the details and the excitement!  I need to get this house cleaned so off I go to work on my list.    Thanks so much for stopping by!

Tricia 

21 comments:

  1. These gingersnaps look absolutely perfect! I'm thinking you could make a crust out of any of them that don't get eaten, but you probably won't have that problem!

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    1. Hey Sue - they just come out looking so pretty! Easy, pretty and tasty - I'm in love!

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  2. You're quite amazing Tricia - having a wedding in less than a week and still having time to bake and blog. These cookies wouldn't last a day in my house no matter what type of container I put them in! I seem to have super sleuths around this house, at least when it comes to sweets, that is!

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    1. In 2011 I made a pie each week for the entire year. While I enjoyed that so much, I ate way too much pie. My husband was after me before the year was even over to make 2012 the year of the cookie. He brought that up again - looking forward to 2013 already! Isn't it enough that I make dessert once a week already???? I guess not - cookies monsters are everywhere! Have a great week.

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  3. Have fun being he mother of the groom! I like The straw platter with the gold dotted paper/napkins. I'm going to make gigantic soft molasses cookies this season when I get to it.

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    1. Can't wait to see those gigantic soft cookies - they sound terrific. The basket came from Africa - a gift from my sister-in-law. She was traveling there on behalf of the zoo she worked for at the time. I love that basket and use it when I can!

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  4. Ginger snaps and molasses cookies are my favorite! yumm. Have a great wedding weekend. Take lots of pictures - somebody!!

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    1. Thanks Suzanne! I will send photos as soon as possible! So excited - as you can understand.

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  5. First, congrats on your son's upcoming wedding. How exciting!!!

    Second, I'm so going to be making these cookies. We love gingersnaps. Thanks so much for the inspiration.

    PS - you are so right about food blogging!!!

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    1. Amen Patricia! Thanks - enjoy your lovely fall weather :)

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  6. I can smell X'mas and happiness in this post, Tricia.
    These ginger snaps look divine and I need to start a batch soon.

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  7. So exciting about the up coming wedding! I can't believe you still have time to bake, you have to be a machine.
    The cookies look scruptious, I just loooove molasses.

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  8. We love gingersnaps at our house, especially when the weather gets chilly like it is right now. There's nothing like the smell that comes from the kitchen when they're baking! Yours are beautiful- don't know how you have the time to bake with a wedding so near! Congratulations to the happy couple. :)

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  9. i hate store bought gingersnap cookies... but these melt-in-your-mouth homemade ones.. YES! delicious.

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  10. I agree 100% about blogging and trying new recipes. It really does get me out of my box (a little). These remind me so much of my Grandma Stella. I don't have a gingersnap recipe, these look great! Good luck this week and enjoy your family!!

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  11. These sound so good Tricia, I am trying to figure out how I can squeeze them into my day today.

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  12. LOOOVE Gingersnaps! you better believe this recipe is getting bookmarked!

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  13. Great cookies, reminds me of some my mom would bake way back in the day! Have a great wedding and relax, no food pics ;)

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  14. Yum! Your gingersnaps look fantastic. Crispy, spicy, and sweet!

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  15. I have never made ginger snaps either! I actually prefer my ginger cookies to be soft and chewy...except actually as I write that I realize I love those super thin Moravian type of ginger snaps, and really, the cheap ones in the orange and black box are delicious too. So, I guess I'll eat any ginger cookie you want to give me.

    :)

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