Press the top of each cookie into the sugar then place on the baking sheet. Remove the cookie logs from the freezer, roll them around on the counter a bit to round them out, then slice into ¼ inch rounds. Pour the remaining ¼ cup sugar onto a small plate. Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F and place two oven racks in the top third of the oven. Wrap with plastic wrap and transfer to the fridge for about 30 minutes. Divide the dough into two equal pieces, in a log about two inches wide. Mix just until incorporated.ĭump the cookie dough out onto a lightly floured counter. In another bowl, whisk together the flour, baking soda, ground ginger, cinnamon and pepper.Īdd the dry ingredients and candied ginger to the butter mixture, a little at a time, while mixing on low or by hand. While on low speed, add in the egg and grated ginger and mix until combined. After a couple of minutes, stop the mixer to scrape down the sides of the bowl and then continue to cream for another minute or until smooth. PrintĬream the butter, molasses and sugars in a large bowl with a mixer. It's organic, tastes great, and is perfect when cooking a quick dinner that needs a spoonful of fresh ginger flavor. I keep a jar in the fridge and don't feel like it's inferior in any way. Instead of always peeling and chopping ginger root, I use Ginger People's minced ginger. I guess this as good of a time as any to admit that I cheat when it comes to fresh ginger on occasion. Though you'll miss out on the little chewy ginger chunks throughout. Each is easy to find in stores, but if for some reason you can’t get your hands on candied ginger you can leave it out and increase the fresh ginger to a tablespoon. When I sat down to figure out my ideal ginger snaps recipe I realized that I had three types of ginger in my kitchen – ground, fresh and candied – and I decided to add in all three. Molasses cookies kind of lack both of those things. Or maybe I just like my food to have flavor. I find that many store-bought baked goods and really, most baking recipes, go too light with their level of spices. Of course, the other essential component of the ginger snap is the ginger. I like those just fine, but they’re not the same. Soft ginger snap cookies are actually molasses cookies with the wrong name on the package. For a gingersnap to be a ginger snap there needs to be a snap as you break it in half. The problem with most store-bought ginger snaps is that they don’t live up to the name. What's the difference between ginger snaps and molasses cookies? If you want a healthier cookie, I like Heidi Swanson's Carrot Oatmeal Cookies over at 101 Cookbooks. It can help with nausea and digestion and potentially lower cholesterol and blood sugar levels. They're cookies!Īlright, yeah, ginger has some health benefits. Maybe it's all the ginger, but I like that you taste more than just sugar in these cookies. In fact, there's white sugar, brown sugar, and molasses. That said, there is still sugar in this recipe. Gingerbread as we know it in the US is usually a softer cookie that comes in various shapes, such as gingerbread people. They're a variation of gingerbread cookies, or Lebkuchen, the traditional German cookie. I much prefer the strong flavor and depth of sweetness imparted from molasses. Many of the cookies this time of year are coated in icing, candy, or sprinkles and while I think they're beautiful, they're kind of like eating a handful of sugar. It’s also not too sweet and if you make them small enough, you can eat a few and not feel too guilty about it. That’s why the ginger snap is my ideal cookie. But ever since last week, when I smashed up a bag of ginger snap cookies to make a crust for a Thanksgiving pumpkin pie, I’ve craved some good homemade ginger snaps. While I usually leave the cookie baking to others, I've never had a problem helping with the eating part. I’m pretty sure the holidays are just an excuse to eat cookies. With fresh, ground, and candied ginger, this ginger snaps recipe creates thin and crispy cookies that have three times the ginger flavor.
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