Friday, November 4, 2011

Ginger Snaps

It's cold outside, the stores have Christmas items out, people are making lists, and my mother-in-law has Christmas music in her car ready to go. I am not yet ready to start thinking of the festivities, nope not thinking about it. My rule is no decorations, baking, or singing till December 1. However my stomach is thinking otherwise this month. All week I had homemade ginger snaps on the brain. Not even fudge cookies, ice cream, or chocolate could curb this craving, there it was whispering "ginger snaps, mmmm ginger snaps". Even my coffee didn't taste all that great without my favorite accessory. I purchased a box trying to stay within my rules of "no Christmas baking before December 1" but they don't even come close to the real thing. Sorry Mr. Christie, your going to have to try again.

I broke the rule and whipped up a small batch of cookies. The whole house smelled like Christmas. Brought back memories of my mom playing "Santa Baby" on repeat. I can sing the whole song like Brenda Lee or Madonna after a few cocktails now thanks to my Mom. Boney M, Charlie Brown, all the classics were played while she baked and we iced and sprinkled the cookies. Great memories.

Hot out of the oven these cookies were firm on the outside, chewy in the center. Lots of bite from the ginger but still sweet. I brewed myself a pot of coffee, popped one in my mouth, and my oh my were they good. I almost broke out into the chorus of "Jingle Bells" but I had another cookie instead. Not ready for carols or "Santa Baby" yet...maybe another cookie.


Ginger Snaps
Adapted from: Joy of Baking

  • 3/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • Beat the sugars and butter until light and fluffy (I did this in my kitchen aid on high for 2 minutes)
  • Add molasses, egg, and vanilla. Mix until combined
  • In a seperate bowl, stir flour, baking soda, salt, and spices together
  • Add flour mixture to butter mixture, stir until well combined
  • Cover and chill your dough for 30 minutes or until firm

  • Preheat your oven to 350 degrees
  • Line your cookie sheets with parchment paper
  • In a small bowl, add 1/2 cup white sugar to roll balls of cookie dough in for garnish
  • Break off pieces of dough and roll into a small ball
  • Roll ball in sugar
  • Place on cookie sheet leaving enough room for the cookie to be pressed (the cookie will spread as well when being baked)
  • With a bottom of a glass or mug, press the cookie
  • Bake for 12-15 minutes or until the cookie feels firm on top (the longer you bake the crispier the cookie)
  • Cool on wire racks after baking

No comments:

Post a Comment