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Gingersnaps and my confession...
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Photo by: Ann Tappan
To tell you the truth, I have never even eaten a gingersnap in my life… until about a week ago. I sat back thinking about this wondering, how have I gotten through 27 years of my life without even sampling…just one??
Could that really be?
Maybe a gingerbread man at some point, but a gingersnap?? Never.
I will tell you that I have made up for lost time in the short span of a week. A co-worker of mine brought in a homemade batch of these little morsels and I couldn’t turn them down. Something about the delicious amber color and spicy, gingery smell kept me reaching back into the cookie basket for another. (yes, …and another!). I admit it. I’m totally addicted to these cookies.
So I turned to my new favorite “go to” book, “The Joy of Cooking” yesterday to make a batch of these for myself and away I went. To Gingersnap Heaven.
Tip: I tend to be a non-conformist so I chose to change the recipe a bit, but you can certainly follow it, Julia’s way if you would like! The key is: use good, fresh ingredients. I bought a DARK organic molasses and I truly think it made a difference. Molasses is one of the key in gingersnaps. When you find a key ingredient for something…if you are going to splurge… this is the item you splurge on.
Are you ready for a piece of heaven?
Gingersnaps
Derived from: “The Joy of Cooking”
Cream:
¾ Cup butter
2 Cups Sugar
Stir in:
2 well beaten Eggs
½ Cup Molasses
2 t. Vinegar
(I added 1 t. of Vanilla Extract)
Sift and Add:
3 ¾ Cups All purpose flour
1 ½ t. baking soda
2 to 3 t. ginger
½ t. Cinnamon (I added 1t.)
¼ t. cloves
Start by mixing the ‘cream’ ingredients. You will actually beat these until creamy. Once those are combined, add your wet ingredients or your ‘stir in’ ingredients. Then, slowly add in the sifted ingredients and only mix until just combined. Do not over mix! Form dough into ¾ inch balls. Bake on greased cookie sheet for 12 minutes at 350 degrees.
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