Gingersnaps: Spicy Sweet Crisp Chewy

My Christmas houseguest, Stefany, arrived with an array of home baked goodies to contribute to the dessert tray (a very good guest indeed!). My favourite was the gingersnaps, which I absolutely adored. In fact, I probably ate most of them myself, which explains why my jeans are mysteriously understandably a little tighter right now.

Stefany graciously shared the recipe, sending a photo of it via her cell phone. How we do things has certainly changed, but the time-honoured tradition of sharing favourite recipes is still alive and well.

Rolled, sugared and ready for the oven.

I made the ginger snaps Saturday night, and their spicy sweet fragrance wafted throughout the house, in and amongst the sounds of Hockey Night in Canada rising from the basement. Very Canadian, eh? Oh, I almost forgot to mention the sound of Brent calling, “Are they ready yet?”

Interestingly, my cookies turned out somewhat different from Stefany’s.  Hers were darker and chewier, so I will try a darker brown sugar next time and see if that makes a difference. It’s fun and a challenge to play around with a recipe to achieve just the desired texture or taste (or, sometimes to happily discover that an unintended outcome is better than what you were aiming for in the first place).

Fresh out of the oven.

Regardless of the difference in outcome, the cookies were still delightful. The combination of molasses, cinnamon, cloves and ginger is rich and warm. The outside of the cookies is slightly crisp, giving way to a delectable chewiness inside. I think these are a perfect winter cookie, with the mellow heat of the spices and their comforting aroma, while the twinkle of the sugar they’re rolled in represents the wintry landscape outside my window.

Winter Comfort Gingersnaps

This recipe makes about 5 dozen cookies.

  • 3/4 cup butter (I substituted margarine)
  • 1 cup packed dark brown sugar
  • 1 egg or 3 tbsp water (I used the egg)
  • 1/2 cup fancy molasses
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1/4 tsp ground cloves
  • 3/4 tsp ground cinnamon
  • 1-1/2 tsp ground ginger
  • 2-1/4 cups flour
  • a few tbsp sugar

Cream the butter and sugar, then beat in the egg and molasses.

Mix all the dry ingredients in a separate bowl, then add to the butter mixture. Beat slowly until just incorporated.

Cover and chill the dough for 30 minutes to one hour.

While the oven is preheating to 350° F, roll the dough into 1″ balls and then roll them in white sugar to lightly coat.

Place on cookie trays lined with parchment or a Silpat, and bake for 8 – 10 minutes or until the top cracks. Leave on the tray for one to two minutes before putting on a rack to cool.

Excellent with a cup of coffee or tea and something good to read. Ginger snaps rule!

10 comments

  1. These snaps do sound delicious and it’s a good thing the recipe makes 5 dozen. I can eat a bunch of them and still have enough left over so that no one will suspect I’ve been feasting. 🙂

    • Yes, you can eat a dozen and still have an impressive 48 left. Trouble is, those numbers are now reversed for me. I think I need to avoid baking for a while, or else give away the next thing I make. Too tempting to leave them on the counter!

  2. Love these cookies Mar!!! The pictures are cool, they remind me of a cherry pie cooling on the kitchen window sill.

    Brent

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