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gingersnap cookies

 just in time for christmas! eat these by themselves or crush to use as a pie crust (similar to a graham cracker crust). at thanksgiving i used these as a pie crust for a pumpkin caramel cheesecake (from my hero Pioneer Woman). last year i made a couple different gingersnap recipes, and they all turned out light and fluffy — NOT the way i like my gingersnap cookies. i mean, isn’t that just little gingerbread balls, not gingersnap cookies? i like mine flat and crunchy, like the store-bought kind. stumbling upon this recipe, i can now cease my search for the perfect gingersnap cookie. once you start popping these in your mouth, you won’t be able to stop.

 

(from Scraping the Skillet)

ingredients:

1 1/3 c. all-purpose flour

1 c. whole wheat flour

1 tsp. ground ginger

1 tsp. cinnamon

½ tsp. ground cloves

½ tsp. salt

2 tsp. baking soda

¾ c. butter (i used earth balance)

1 c. sugar

1 large egg

1/3 c. molasses

 

instructions:

Preheat oven to 375°F.

1)  in medium bowl, whisk together dry ingredients (flour through soda).

2)  in a large bowl, beat together butter, sugar, and egg until fluffy. beat in molasses; stir in dry ingredients. dough should be soft and sticky, but it shouldn’t necessarily stick to your hands if you were to touch it.

3)  drop dough onto cookie sheets (non-stick, or lined with parchment paper or silpat) by rounded spoonfuls, spoon size depending on whatever size you like your cookies to be. the store-bought kind are small, so some use a teaspoon. since i was using these for a crust recipe, and size didn’t matter, i used an ice-cream scooper.

4)  bake at 375° for 10-12 minutes. (i baked mine for 12 minutes, but didn’t think about the fact that they were going to get baked again as a pie crust, so if you are using for a pie crust i would recommend the shorter baking time, depending on your oven.)

5)  now, here is the most important step, vital for getting your cookies to be that hard and crunchy consistency. immediately after removing them from the oven, raise the baking sheet about 5 inches from your countertop and drop the sheet quickly. do this about 3-5 times. this will help release any air bubbles in the cookies, thus leaving you with a flatten crispy cookie.

6)  cool completely on a wire rack. store in an airtight container.

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