December is here with cold day and nights, if you are in snow zone, sure you will have snow all around your house and you end up cleaning the driveway to pull out your car. Dull November is left behind letting the glittering December to be with us here with jingle bells, and Christmas trees. Everybody will be busy shopping and buying gift.
Christmas is also a time of cookies and cakes too; I thought why I don’t start my baking venture with ginger snaps that my hubby loves. He loves to buy ginger snaps whenever we go for grocery shopping. So decide to make some. These cookies are part of the Christmas tradition and Santa loves them too. Gingersnaps can be used as wonderful treats for Christmas as home baked gifts or party dish. When it is crisp and thin, they go well with tea, coffee and a cup of milk.
I was in search of a recipe, and there are lot ginger snaps recipes all over the net. I choose one for David Lebovitz and other from allrecipes.. I mixed both recipe and made my version of gingersnap yesterday. While baking I tried to call my hubby to check whether he wanted a chewy one or a crispy one. Loving husband was not picking up his phone, so I decided to give some more baking time and ended up with crispy ginger snaps.
After his office hour, while munching one of the gingersnaps with his tea, he told me, this one is good I like chewy one. I told him, I called you to find out, since you didn’t pick the phone, I made them crisp. Next time I will make it chewy. While baking the entire house was filled with aroma from ground ginger, cinnamon, black pepper, cloves and cardamom. It is not so sweet and you can feel the spices only after chewing them. If you like a chewy (softer version) reduce the baking time. I used brown sugar and molasses so mine is darker in color. Here goes the recipe.
What you need
All purpose flour: 1 cup ( I used Unbleached )
Packed brown sugar: 1/3 cup (I used muscavado sugar)
Baking soda: 3/4 teaspoon
salt: 1/4 teaspoon
Ground cinnamon: 1teaspoon
Ground ginger: ½ teaspoon
Ground black pepper: 1/4 teaspoon
Ground Nutmeg: ¼ teaspoon
Ground cardamom: ¼ teaspoon
Ground cloves: ¼ teaspoon
Unsalted butter: ¼ cup, at room temperature
Molasses: 1/8 cup (I used Unsulphured molasses)
Egg: ½ egg at room temperature
Coarse sugar crystals for coating the cookies: 2 tablespoon ( I used turbinado sugar)
How I made
In a medium bowl stir together the dry ingredients and set aside.
In the bowl of an electric mixer, or by hand, beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape down any butter clinging to the sides of the bowl.
Stir in the molasses and egg.
Mix in the dry ingredients gradually until the dough is smooth.
Roll the dough into a shape of a log and wrap with plastic wrap then roll lightly on the counter to smooth them out. Freeze the cookie logs for about 30 minutes or until they become firm.
Preheat the oven to 350 F (180 C) if you are using a convection oven reduce the temperature to 325F and line two baking sheets with parchment paper.
Slice cookie dough into 1/4-inch (a scant 1 cm) rounds with a sharp knife. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place sugar-side up on baking sheet, evenly-spaced apart. Leave a couple of inches, about 5 cm, between cookies since they’ll spread while baking.
Bake for 10-15 minutes, rotating the baking sheets midway during baking, until deep-golden brown. The cookies will puff up a bit while baking, and then settle down when they’re done. Bake 10 minutes for softer cookies, and 5 minutes more for snappier ones, depending on your oven.
Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.
Enjoy as much you wish.
Preparation time: 50 minutes
Yield: 15 cookies
Verdict: Crispy, Yummy