10.27.2008

gingersnaps

you all know how I feel about fall. true love.

with fall comes fall food, such as pumpkin bread, warm soup with crusty bread and . . . gingersnaps. there's something about the smell of warm, chewy gingersnaps that kills me. my sister, alice, is the master of gingersnaps - her recipe always results in long-term chewiness and strong flavor.

gingersnaps

3/4 cup butter, softened
2 cups granulated sugar
2 large eggs
1/2 cup blackstrap molasses
2 teaspoons apple cider vinegar
3 3/4 cup all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

In a large bowl, cream together butter and sugar for 2 minutes. Slowly add eggs, molasses and vinegar and combine well until fluffy. Sift in flour, baking soda, ginger, cinnamon and cloves. Mix until just combined.

Pour approximately 1 cup of granulated sugar in a flat bowl. Roll dough into 1" balls and gently roll again in the granulated sugar until completely coated. Place on an ungreased cookie sheet and bake at 350 degrees for 10 minutes (or until cracks start to appear on top). Let cool for 5 minutes on the pan.
note: if you ever find yourself at pike place market in seattle, buy a giant gingersnap at the stand next to beecher's cheese. you'll thank me later (by mailing me a box).

8 comments:

karengberger said...

Do you mean the bakery just across the street from the cheesemaker (the home of the Monster Cookie)? I have a friend who lives in Austria, and she loves to buy those cookies at the Pike Market when she is here visiting us.
If you and your family need an "infusion" of them, you can get my email from Kentucky (cjane's sister-in-law), send me your address, and I will send some to you next time I'm in the city.
BTW, is 1 cup of granulated sugar to roll the cookie balls in, and the other cup supposed to go into the dough?

Jonathan & Heather said...

oh these cookies are pure delight- but they must be chewy, so your recipe is worthy of a try :0) Thanks for sharing

elizabeth bryant said...

karengberger,

I cannot describe how excited I was to read your offer to "infuse" me with those gingersnaps! thank you thank you thank you! I will probably take you up on that! :)

I should have made that more clear about the sugar! thanks for pointing that out! the sugar to roll the balls in is in ADDITION to the other 2 cups.

karengberger said...

Thank you for the clarification, as I love gingersnaps, and would like to try these!
I'd be happy to send some cookies your way. I have been following your family's story, and would be pleased to do anything that would provide comfort and cheer.
God bless you and all of your family.

ConversationsWithACupcake said...

These look SO wonderful!! I have a pile of ingredients to make gingersnaps for tomorrow. So, I'm glad to see yours and get excited for them.
Might you ever be up to guest blogging for me? I'd be ever so delighted. Drop me a line if you have a chance.

Your recipes, your family, your faith are all inspiring. Thank you. Thank you.

Amy G said...

When I saw this yesterday they looked so good to me I went and made them. I saw the question about the sugar amount so compared it to a few other recipes and followed your recipe. I added lemon zest and used lemon juice instead of the vineagar (I was out). Oh my - what a hit! My boys were sneaking into the cookie jar all night long - thank you for the delicious recipe!

Melanie Anne said...

Yum! I love gingersnaps. I need a good recipe that does not have shortening. These look great! I am intrigued with the vinegar in it. Interesting! Thanks for sharing!

art lover said...

thanks so much for sharing this recipe. I've been craving gingersnaps all week...it must have been fate!