I have a love-love relationship with ginger…ginger root and ground ginger. All things ginger to be completely honest. It tastes good and does good things to your body, like acting as an anti-inflammatory and a boost to the immune system.
I love ginger in my lattes, pickled next to my sushi rolls, in gingerbread, flavored in coffee and tea, mixed into ice cream, added to heart warming soups and more.
How about them gingersnaps though?! Dang. So good. I spotted a bag of gingersnaps the other day and I was tempted to check-out with them. Why not? They’re good and someone has already done the work to make them edible. My mind swerved back to reality, I took another look at the bag of gingersnaps and thought “Homemade is way better and my house will be filled with the intoxicating aroma of warm gingersnaps.” Done and done, I exited the market sans gingersnaps. With the perfect recipe in-mind, I was off to preheat the oven!
Gingersnaps
Adapted from this recipe
– 3/4 cup unsalted butter at room temperature
– 1/2 cup brown sugar
– 1/2 cup evaporated cane juice sugar. Original recipe suggests standard (refined) white sugar.
– 1/4 cup unsulfured molasses
– 1 large egg
– 1/2 tsp pure vanilla extract
– 2 cups all-purpose whole wheat flour. Original recipe suggests standard all-purpose flour.
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– 11/2 tsp ground cinnamon
– 2 tsp ground ginger
– 1/2 tsp ground cloves
– 1 cup granulated sugar for rolling dough balls before baking. I was inspired by fall and used both white and orange granulated sugar!
With a hand mixer or stand mixer beat the two sugars and butter in a large bowl. Beat until light and fluffy. Add molasses, egg and vanilla extract until completely mixed in.
In a separate bowl, mix the flour, baking soda, sea salt and spices. Add the flour mixture to the butter mixture until well incorporated. Cover and chill the gingersnap batter in the fridge for at least 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
Place the granulated sugar in a bowl. Scoop out a tablespoon of gingersnap dough and roll into a ball. Place in the bowl of granulated sugar and roll it around so it’s entirely covered in sugar. Place on a baking sheet. Using the bottom of a glass cup, flatten the dough ball into a disc. Repeat until the baking sheet is full.
Bake for 12 to 15 minutes. Cool on a wire rack. Enjoy with cold milk, hot tea or coffee! Gingersnap nirvana!
Haute Box 