Chewy Ginger Snaps

I started making these ginger snaps last year as a request from my sister for her birthday. “Gingersnaps… but chewier” was the request, which at the time was a bit paradoxical, being that its characteristic hard texture is part of the cookie’s name.  Nevertheless, one party favor led to  another and I’ve become known for these soft gingersnaps, regardless of what time of the year it is. Gingersnaps in summer? Why not.

Luckily its the holidays, so now I can feel a bit more temporally justified in making gingersnaps to go along, perhaps, with some mulled wine. Really I just want to make the two of them together because in the film Amelie, her darling neighbor offers her gingersnaps and mulled wine, an endearing gesture and a fine culinary combination.

Ok, back to the point of this! The recipe.

Hope you guys enjoy these chewier version of the Ginger Snap.

You’ll need:

• 1 cup brown sugar
• 3/4 cup butter (or 1 cup if you want to indulge)
• 1/3 to 1/2 cup mollasses
• 1 egg room temperature
• 1 & 1/2 teaspoons vanilla
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice (or 1/4t each of cloves, allspice, and 1/2t of cinnamon)
• 2 teaspoons freshly grated ginger (really though, use fresh ginger if you can it totally makes a difference. This is about 2 cm on a peeled piece of ginger root)
• 2 & 1/4 cup of flour

and latter you’ll need

• 1/2 cup of white sugar or demara sugar for rolling the dough

Directions:

1. Preheat over to 375*F.
2. Blend butter and sugar together.
   
3. Add molasses, vanilla, and egg. If you have fresh ginger, add it now. If not, add it in the next step with the spices.Weeeeeeeeeeee!
   
4. Mix flour, salt, baking powder, and spices all together. Add a little at a time into the batter.
   
5. When its all done, it’ll form a dough like this
   
6. Roll them into balls about, ohhhh this big:
   Roll it in sugar…
   and then stick it on a baking sheet with parchment paper
   
   And give them a little press of love if you like them a bit flatter:
   
7. Put them in the middle rack of your oven for 8 minutes, seriously, get your timer, only 8 minutes no more, and take ’em out for the chewiest delight you’ve ever imagined.
8. Voila! Cookies!
   

Tags: cookies, ginger, gingersnaps