LinkWithin

Blog Widget by LinkWithin

Wednesday, January 28, 2009

Gingersnap Cookies

this will be the first of probably many sugared ginger recipes. if you can't tell, i'm on a major ginger kick right now. i like gingersnaps but all the recipes i've ever seen for it calls for molasses which i'd never reallly seen in the markets. altho, now that i know where to look, i see it all the time. my friend Trish sent me a container of her gingersnaps for xmas this year. i was instantly smitten. i tried to convince her to bake them often and send them to me. no dice. her husband doesn't like the smell of the cookies as they're being prepared, but he does like them once baked. i'm with him. molasses stinks. the stench of it actually made me gag. the smell is so foul to me that i'm almost 100% certain that i won't ever make these cookies again, but will cross my fingers that Trish will send them to me whenever she makes them or i have to convince Kelcy to make them for me and ship them up. i followed trish's recipe but then i also noticed a recipe on 101 Cookbooks for Triple Ginger Cookies that calls for the use of ground ginger, fresh grated ginger and then minced crystalized ginger. i decided to use that idea, as well as maybe a splash of my ginger syrup. yeah i know, ginger'd out much?

ginger snaps

Gingersnap Cookies with 4 kinds o'Ginger
adapted from Better Homes and Gardens New Cookbook, inspired by 101 Cookbooks' Recipe

2 1/4 c ap flour
1 c packed brown sugar (i actually only used about 3/4 cup since i was using syrup)
3/4 c shortening or cooking oil
1 egg
1 t baking soda (actually, i put in 2tsp because i was going to double the recipe then changed my mind... hmmm... see my verdict...)
1 t ground ginger
1 t ground cinnamon
1/2 t ground cloves
1/4 c sugar (put on a plate and use for rolling dough in)

my additions:
1/2 cup of minced sugared ginger
1/4 cup grated fresh ginger
1/4 cup of ginger syrup

oven 375 degrees F

In a mixing bowl, combine about half the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in remaining flour.

Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in 375 degree oven for 8 to 10 minutes or till set and tops are crackled. Cool cookies on a wire rack. Makes about 48.

my verdict:
i need to find a way to convince trish or kelcy to make these for me often. the extra tsp of baking soda made the cookies too thin for my liking but they were still chewy in texture. the ginger everywhere makes for an invigorating ... snap to the senses, which i dig. i still have half a batch in the freezer that i'll be baking up the troops next week.

ginger snap 2

any suggestions on how to remedy the flatness of these gems?

today's song, Fleetwood Mac, Dreams

9 comments:

  1. This comment has been removed by the author.

    ReplyDelete
  2. OHH SNAP! ::wrist turn wrist turn::

    ReplyDelete
  3. I love gingersnaps. Looks yummy! As far as the flatness of the cookies, can I just say that is like the #1 question people have been asking about cookies lately? It seems to be happening to a lot of us! I did some online research and online found a few possibilities, the most likely being old baking soda? Supposedly you're supposed to replace it every month!? Anyway, I need to test the theory and see if it's worth anything.

    ReplyDelete
  4. Mmmmm. I love the smell of gingersnaps in the morning! Just kidding. Actually, I never noticed the smell until Josh complained. I think these look yummy. I mean, flat is beautiful, too, right? Heh. Heh. Yeah.

    ReplyDelete
  5. thanks kevin!

    Trish, yes flat is beautiful. :) perhaps i should blame josh for making me focus more on the smell, because maybe i wouldn't have noticed the stench otherwise?

    ReplyDelete
  6. This recipe loooks fabulous! But the molasses are not listed. How much molasses did you use?

    ReplyDelete
  7. hi Deni --
    actually, for these cookies, i didn't add the molasses. i had made a previous batch that called for 1/4 cup of molasses and the smell just turned me off. these cookies were a combo of two recipes and i picked the ingredients i liked and ix-nayed the ones i didn't.

    ReplyDelete
  8. hi Deni --
    actually, for these cookies, i didn't add the molasses. i had made a previous batch that called for 1/4 cup of molasses and the smell just turned me off. these cookies were a combo of two recipes and i picked the ingredients i liked and ix-nayed the ones i didn't.

    ReplyDelete