Gingersnaps
These spiced molasses cookies are my version of Gingersnaps. They feature in my house on and off, but always around the winter holidays. Hint, they are my son Aadi’s favorite cookie. There are many variations to this cookie. My version is distinct in it’s use of fresh ginger. I just made a fresh batch and the kitchen smells wonderful. I walked these over to our neighbor and I am happy as is my son.
My Gingersnap Story
My first Christmas in the US a little over two decades ago was an odd one. The small New England town, where my college campus was located was all snowed in. I was recovering from the pace of school coupled by with my first internship. I declined my aunt’s invitation to stay with her over the break.
As Christmas eve dawned, I was surprised to see the streets getting quieter and quieter and the roads were cold, white and lonely. Festivals in Kolkata, where I grew up are a noisy affair, even you you have nothing to do. I have since learnt that “holidays” in the US are family celebrations. They are time for catching up with friends and family. This is of course something I have learnt to enjoy and appreciate now that I have my own crazy family.
I looked at the scrap bag gifts, including the one from my roommate – a cookbook. A cookie cookbook to be precise. Ironically enough, this is one cookbook that has survived the test of time. The book is – Mrs Field’s Cookie Book. I leafed and marked some recipes. I have made some of these marked. My favorite from this cookbook is her Gingersnaps recipe. This recipe is my adaptation of the original. However, my variation is bold spice lovers version.
To get this bold, seriously spiced variation, use dark blackstrap molasses. Also, try to use fresh ginger. In case, you have to substitute, for the 1 teaspoon of fresh ginger, use 2 teaspoons of powdered ginger. For more cookies my way, consider these classic chocolate chip cookies and these Moroccan semolina and almond cookies.
A rich and flavorful gingery cookie, full of all the holiday spices.
Ingredients
- 2 and 1/2 cups all purpose flour or whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon powdered ginger
- 1/4 teaspoon powdered allspice
- 1/8 teaspoon black pepper
- 3/4 cup brown sugar
- 1 stick butter, softened
- 1 teaspoon freshly grated ginger
- 1 egg
- 1/2 cup blackstrap molasses (the really dark kind)
Instructions
- Sift together the flour, baking soda and salt. Mix in the powdered, ginger, allspice, black pepper and sugar.
- In a separate bowl, mix in the butter, egg, fresh ginger, and molasses until well mixed.
- Gradually add in the dry ingredients and gently mix in until well mixed.
- Pre-heat the oven to 350 degrees and grease a cookie sheet or line with parchment paper.
- Shape into small balls and flatten and place on the sheet about 1 and 1/2 inches apart and bake for about 15 to 18 minutes, until the kitchen is fragrant and the cookies are done.
- Gently remove the cookies. This recipe yields a dark crisp cookie that is great for dunking with tea or coffee.