Gingersnap, of course!
My mother has thrown down the gauntlet, and challenged me to a gingerbread house contest. The deadline is New Year’s Eve, and I’m in the process of testing out gingerbread recipes, because mine has to win. Not every recipe is cut out for a career in architecture, so I’m finding other uses for the copious amounts of gingerbread dough in my fridge.
This particular recipe, the gingerbread from Bittman’s How To Cook Everything (which, side note, is becoming my new favorite resource, even though I totally used to say I wasn’t into cookbooks), makes perfect ginger snaps. I’ve been dipping them in my morning coffee.
The Recipe: Gingersnaps, adapted from Mark Bittman’s recipe featured in How To Cook Everything
Yield: 4-5 dozen
Time: 40 minutes
2 sticks unsalted butter, softened
1 cup sugar, plus 1 tsp for sprinkling
1 cup mild molasses (or blackstrap for more savory gingersnaps)
1 tsp baking soda
3 1/2 cups flour
1 tbsp ground ginger
1 tbsp ground cinnamon
Cream together the butter, sugar, and molasses. In a separate bowl, whisk together the flour, salt, cinnamon, and ginger — which, by the way, smells really awesome.
Mix the baking soda with a couple of tablespoons of warm water, and add to the butter/sugar/molasses mixture. Gradually stir in the dry ingredients, and blend well. Shape the dough into a big lump, wrap in plastic, and refrigerate for a couple of hours.
Preheat the oven to 350, and remove your dough from the fridge. While the oven is preheating, let the dough hang out and soften for a few minutes, then roll out to your desired cookie thickness. Gingersnaps are supposed to be fairly crisp, so I like to aim for about 1/4″ or thinner. Cut out desired shapes (I was boring this time and went with round, but you can use cookie cutters if you like) and place on a cookie sheet lined with parchment paper. Sprinkle with sugar, just for fun. Bake for 8-10 minutes (until the edges of the cookies start to turn golden brown) and cool before tasting. The cooling step? Not optional. If you try to sneak a cookie before they’ve cooled off, you’ll discover that they’re so soft that they’ll break into little mushy, delicious bits.
Of note: I chose to do round cookies with this recipe because the dough didn’t want to play nice with the more intricately-shaped cookie cutters. It was alternately too hard (right out of the fridge) or too sticky (after 10 minutes) and I couldn’t get the dough to the consistency I was looking for. But, that’s the way the cookie crumbles! I’ve got plenty of gingerbread recipes to try out, so expect to see an abundance of festive treats.