Gingersnaps
Today I present to you all one of the simplest cookie recipes I’ve ever made. When I made gingerbread over the holidays I had to get a big jar of molasses even though the recipe only called for a bit (molasses is essential to gingerbread), so then I was stuck with spare molasses in my cupboard wondering what to do with it. Solution? Make more cookies involving molasses.
So, this is another take on a ginger-flavoured cookie but it’s quite different from the gingerbread in that it takes approximately 10 mins or less to create the cookie dough and you can have a completed cookie in 20 minutes. That’s efficiency. And they are delicious and chewy and taste even better the day after they are made. Looking for a non chocolate baked good to bring into work? Have spare molasses in your pantry like me? Need to have a made-from-scratch cookie ASAP? Then this is the recipe for you.
Gingersnaps (adapted from Made in Sonoma)
Ingredients
1 stick butter, room temperature (I used 100 grams per usual)
1 cup brown sugar – don’t make it super packed, I didn’t want mine to be too sweet and molasses is pretty sweet
1/4 cup molasses
1 large egg
2 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves (if you have, which I didn’t – I was just heavy-handed with the cinnamon and ginger)
1/2 cup granulated sugar, for rolling
Preheat oven to 190 C or 375 F. Beat butter and brown sugar until creamy. Add in molasses and egg and beat until incorporated. Then add in baking soda and spices, followed by folding in the flour. Mix it until it forms a soft dough. You can put it in the fridge if you want it to firm up more but it should be fine at room temperature as well.
When you’re ready to bake, scoop out dough into little golf-sized balls and then roll in a bowl of the granulated sugar. Place on a parchment-lined baking sheet. Bake for 10-12 minutes. Let cool as they are actually more delicious at room temperature than warm (such a rarity in a cookie!).
Typical creaming of butter and sugar, you know.
Cookie dough balls rolled in sugar and ready to go into the oven
Finished product – big chewy cookies! If you want them smaller just make smaller cookie dough balls.
Sorry for the lack of photos, but that’s how simple this recipe was to put together – it just went so fast that I forgot to even take photos. And for being simple AND non chocolate, these cookies are shockingly delicious. I love anything ginger-related, and I actually liked these way more the gingerbread I made over the holidays. I’m a sucker for a chewy cookie which is probably why, but in general the rolling in the granulated sugar produces a nice little sweet crunch on the first bite and then the chewy texture takes over. This is a perfect cookie for all chewy cookie fans!
One year ago: Sweet potato scones
merrifood 