Gingersnaps

Gingersnaps
Gingersnaps

Week 9 – Gingersnaps. To be perfectly honest, I didn’t have high hopes for these cookies. My vision of Gingersnaps are those nasty, dark, and hard pieces of yuck that you buy in a bag at the grocery store. I don’t like Gingersnaps. Since there wasn’t a picture of the finished cookie in The Baking Bible, it was really hard to get motivated to make these. But, after last week and the epic Panettone, I knew from reading the recipe that the cookies would be “quick and easy” like Marie said so I jumped in and started baking.

The recipe is really easy and took hardly any time at all to get put together. The longest amount of time was waiting for the dough to firm up in the refrigerator for at least 1/2 hour. One of the ingredients called for in the recipe was golden baker’s sugar or caster sugar. I had neither but Rose had given an alternative to the sugar. A combination of fine or superfine sugar and light brown sugar. Alrighty, I had both granulated sugar and light brown Muscovado sugar so I mixed the two together and pulsed the mixture several times in the food processor to make the sugar a little bit finer.

Homemade Golden Baker's Sugar
Homemade Golden Baker’s Sugar

It worked out pretty good, I must say. My favorite Golden Syrup also made an appearance in the recipe and it was mixed with a stick of butter and melted together. Butter makes everything good in my opinion. Dry ingredients were mixed together. One thing though, I didn’t have any ground ginger, instead I had powdered ginger. Don’t know if that made any difference.

Dry Ingredients
Dry Ingredients

The butter mixture and dry ingredients were mixed together along with an egg and some egg whites and in no time, I had cookie dough. I divided it into thirds and wrapped each in PW and into the refrigerator.

Cookie Dough
Cookie Dough

 Time to roll into balls. Of course I had to weigh each ball because the inner geek in me likes things to be equal in size and because Rose gave the weight of the balls – 27 grams.

Cookie Dough Ball
Cookie Dough Ball
Ready to Bake
Ready to Bake

One thing that I finally figured out was since my cookie sheets are dark, nonstick sheets, I should lower my oven temperature 25ΒΊF so that the cookies won’t burn. A total of 11 minutes in the oven and they were done. This was the first time that I actually got the correct amount of cookies that Rose said the recipe would yield – 32. Boom.

Cooling
Cooling

They came out so pretty and cracked. I love food with texture and these definitely had texture. As for taste, they were really, really good. Just a hint of ginger and nice and chewy in the center with just a subtle crunch on the outside. The perfect cookie. I’m glad they didn’t come out like the dark ones I’ve seen and refuse to eat. I’ll make these again for sure. Another great recipe from Rose!

Cracks
Cracks

20 Comments

  1. Beautiful cookies and photos!

  2. They look amazing. It is great to satisfy your inner geek!

  3. I did not realized how many of us really DID not like Gingersnaps until we made this recipe and the Possibilities of what it could be if made right. Awesome post.

  4. My cookies look exactly, exactly, exactly like yours. Nice post and pics. I enjoyed reading it.

  5. So pretty and crackly! I loved these cookies too – so fast and easy and so much better than store bought. I added some fresh ginger to mine since I love it so much πŸ™‚

  6. Your cookies look perfect!

  7. Glori – looks like our cookies are identical twins. Great post – hope you’ll stop by to see mine.

    Patricia @ ButterYum
    http://www.butteryum.org/roses-alpha-bakers/2015/1/25/tbb-gingersnaps

  8. beautiful cookies! i happily weighed all my cookie balls, too.

  9. Χ‘”Χ”

    Your cookies look great.

    You have a lot of patience to weigh your cookies. πŸ™‚

  10. Beautiful pictures and cookies! I feel like such a slacker…I didn’t weigh my cookies. I like to use a scoop and plop them on the sheet. Do you use a scoop first and then add or subtract dough?

  11. I’m wondering why some cookies turned out thinner than others? Would that be from a wetter mixture? I was thinking it would be easier to make them crunchier if they were thinner. (I thought mine were going to be ginger balls at one stage)

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