Wednesday, March 10, 2010

Gingersnaps (The Most Coveted)


"Oh, really?"  I hear you saying.  "Yes," I say,  "without a doubt these are the most coveted gingersnap cookies!"  Especially popular with men for some reason.  For example:  Mr. C is the 5th grade teacher at our school and he loves these.  Like all the teachers at our school, he is A-W-E-S-O-M-E (totally).  He is adored by girls and boys alike...parents, too.  I found out that he enjoyed these when I made them for one of our teacher luncheons. His comment, "I don't even like cookies, but I love these!" 
To be honest, everyone loves these cookies! I hope you make them and you'll see what I mean. :)

Gingersnaps
adapted from The Bake Sale Cookbook: Quintessential American Desserts by: Sally Sampson
(This recipe could be cut in half but why would you want to do that?  You'll regret it if you do.  Trust me.)

2 stick of unsalted butter at room temperature
2 cup of granulated sugar (plus extra for rolling)
2 large egg at room temperature
1/3 cup plus 1 Tablespoon unsulphered molasses
3 teaspoons vanilla
4 cups flour
7 teaspoons of ground ginger
3 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon kosher salt
5 teaspoons finely chopped or grated gingerroot (peeled)
3/4 to 1 cup finely chopped candied ginger

Preheat oven to 350 degrees.
Beat butter and sugar until smooth. Scrape down bowl and add egg, molasses, and vanilla – beating well after each addition and scrape bowl after each addition. Mix until light and fluffy.
Add flour, ground ginger, baking soda, cinnamon, and salt and mix until well incorporated.
Stir in the fresh and candied ginger.  I like to refrigerate the dough --so that it is easier to handle but this is not necessary.

Pour about a cup of sugar into a small bowl. Form cookies into 1-inch size balls (scoop and then roll in hands) and then roll in sugar (put into bowl of sugar and roll or lift a handful of sugar over dough ball to completely cover with sugar on all sides). Place sugar-covered balls on parchment-lined cookie sheet about 2 inches apart. Use the bottom of a glass, dipped in sugar, to flatten each ball to about 1/8 inch thickness.

Bake for 12 to 15 minutes until they begin to brown.


 

2 comments:

  1. I have to admit that I have never made gingersnap cookies from scratch. If these are the most coveted then they must be the best place to start!

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    1. I hope you try them...they are the best! Thanks for commenting!

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