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I had a craving for....

Guess what ya'll.. I baked tonight. Want to know what I made? Ginger snap cookies, from scratch. 'From scratch' means I even took the time to use fresh ginger. You know what...


THEY WERE EFFING AMAZING!


They were also super easy to make, too. Well, excluding the fresh ginger bit but it was worth it.



I used this recipe, my alternatives are in bold:

Gingersnaps: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes) If using fresh ginger add it with the liquid ingredients. If you use oil instead it will look like a sorta dry snowball. Also, this you only mix until it's "mixed". Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.

Makes about 4 dozen cookies.

Sources:

Lebovitz. David. 'Room for Dessert'. Harper Collins Publishers. New York: 1999.

Yard, Sherry. 'The Secrets of Baking'. Houghton Mifflin Company. New York: 2003.

Gingersnaps:

3/4 cup (170 grams) unsalted butter, room temperature 1/2 cup canola oil

1/2 cup (105 grams) dark brown sugar I used 'light brown' because I couldn't find dark

1/2 cup (100 grams) white granulated sugar

1/4 cup (60 ml) unsulphured molasses

1 large egg

1/2 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour 1 cup whole wheat flour, 1 cup white all purpose

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 teaspoons ground ginger 5 teaspoons fresh shredded ginger

1/2 teaspoon ground cloves

1/4 teaspoon cardamon

Garnish:

1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)
I also left a little dot of ginger in the middle since I had some left from shredding.

Also worth the note: I had no parchment paper so they went right on the baking sheet (use cooking spray). 9-11 minutes for softer cookies. I like my cookies soft. Sue me.



Read more: http://www.joyofbaking.com/Gingersnaps.html#ixzz0vsz5Bxvz

Go forth and bake!


p.s. I've also made three dishing of rice pudding in the past week, including a vegan one with cherries. I'm on a kick people!

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