Friday, September 24, 2010

Ginger Snap Cookies

As you can see my posts have been a little sparse recently. Back in August I told you that we were going to ride whatever came our way and our potential move was postponed. Well the wave we rode has sent us back on course to our potential move. We are excited, yet nervous as we don't want to count our chickens before they have hatched. We want to celebrate but are scared to do so until all the t's have been crossed and all the i's have been dotted. As a result my cooking has taken a side step and has not been that experimental. I am sticking to trusty recipes that are easy and quick to make. Recipes that I feel are to weak to post on my blog.

I would however like to share a ginger snap cookie recipe which I found on These cookies are slightly cakey and are wonderful on there own but would be even better served with vanilla ice-cream and a hot caramel sauce. I wish I had pictures to show you but what with all the goings on in our house at the moment my camera has been a little ignored. (I even cut and pasted the recipe!!!! That's how crazy we have been).

Ginger Snap Cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup packed brown sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 1/4 cup unsulfured molasses (I used golden corn syrup instead...only because I didn't have molasses)
  • 1 large egg
  • parchment paper
  • 1/4 cup granulated sugar

Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
Preheat oven to 350°F. and line baking sheets with parchment paper.
Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.

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