absolutely yummy ginger snappers

with the november winds blowing, the leaves swirling, and the scent of my neighbor’s wood-burning stove filling the air, i’m craving a cookie that shouts out ‘autumn’ — and to me, that’s anything with a little ginger in it! there’s something familiar and cozy about the taste of ginger, a kind of homey goodness. i even remember the taste of ginger ale making me feel better on those rare occasions when i had the flu as a child…

that being said, the ultimate in ginger cookies would have to be ginger snaps. they are perfectly flavorful, with just the right amount of ‘bite’ to them. both kids and adults enjoy their munchy goodness, and crumbled, they make an excellent ice cream topping or pie crust!



this recipe is based on one i found in sweet maria’s cookie jar cookbook by maria bruscino sanchez. if you’ve read my past blog entries, you’ll see that maria is one of my cookie heroes! i love her cookbooks, her writing style, and mostly her cookies. and though i discovered maria’s books while researching some recipes of my ancestral italian cookies, i’ve discovered that her repertoire exceeds far beyond italian recipes! this recipe is based on her classic gingersnap cookie – her original recipe can be found in the above-mentioned cookbook! enjoy!

ginger snappers
ingredients:
2/3 cup vegetable oil
1 cup baker’s sugar
1 large egg
1/3 cup molasses
1 1/2 cups all-purpose flour
1 1/4 teaspoon cinnamon
1 1/4 teaspoon ginger
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cream of tartar
granulated sugar for rolling cookies

instructions:
1. preheat oven to 350 degrees. line cookie sheet with parchment paper.
2. using your stand mixer, beat oil and sugar at medium speed.
3. add egg and molasses. beat until well mixed.
4. in separate bowl, add flour, cinnamon, ginger, salt, baking soda and cream of tartar. add while mixer is on low speed. mix just until blended — do not overmix.
5. using a teaspoon scoop, scoop dough and roll into a ball. roll into the additional granulated sugar. place on cookie sheet, spacing about 2 inches apart (they will spread a bit!)
6. bake approximately 13-14 minutes until they are a nice golden color.
7. remove cookie sheet from oven. let rest on cookie sheet for about 2 minutes. remove from sheet and place on wire rack to cool.
8. enjoy!
yield: about 25 cookies.

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