Do you ever plan a recipe and go shopping for the ingredients, only to discover that you can’t find that one very important ingredient? Well, for some reason this seems to happen to me all the time. The other day I was planning to make a little dessert and I wanted gingersnaps. I scoured 2 stores and couldn’t find gingersnaps anywhere. Finally I found something that resembled gingersnaps and took them home. I tasted them and they were only just OK – but not with that real gingery kick that my brain was conjuring up. Well, they say that necessity is the mother of invention, and I guess in this case it was true, because I got a brainwave! Hey, why not make my own gingersnaps?? And so I did! Now these are gingersnaps – bright – spicy – peppery with a bit of earthy sweetness from the molasses. The flavour is ramped right up because there are 3 different kinds of ginger in the recipe – powdered, fresh and candied! These cookies were perfect for my dessert (next post) and in the future I will be more inclined to skip the store-bought stuff, and turn to my own kitchen instead; because as my husband constantly reminds me, “Everything is better when it’s homemade, dear!” This recipe is adapted from “Whitewater Cooks with Friends” by Shelley Adams.
I will be bringing a plate of these spicy cookies over to Angie’s Fiesta Friday! My blogging buddies there always appreciate a sweet nibble and these would be great with a cup of coffee or tea after all of the martinis have been polished off! If you haven’t checked out Fiesta Friday yet, pleases join us! This just happens to be the hottest spot on the blogosphere right now – you don’t want to miss it!
Three Ginger Gingersnaps
1 ½ cups flour
1 cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ginger powder
1 1/2 tablespoon fresh ginger, peeled and finely grated
2 ½ tablespoons candied ginger, finely minced
½ teaspoon ground cloves
½ teaspoon black pepper, finely ground
½ cup butter, melted and cooled
1 egg, lightly beaten
¼ cup molasses
¾ cup large flake oats
½ cup sugar for dipping glass in
Preheat oven to 375°.
Mix flour, sugar, baking soda, salt, all gingers, cloves and pepper in a medium mixing bowl.
Add melted butter, molasses and egg and beat well.
Add oats until just incorporated
Line a baking sheet with parchment paper.
Take 1 tablespoon of cookie dough and roll into small ball.
Place only 6 balls on a cookie sheet at a time because they really SPREAD!
Flatten each ball into ¼ inch thick with the bottom of a glass that has been dipped into sugar.
Bake for 15 minutes or until crisp. Keep your eye on them!
Allow to cool 15 minutes before removing from the sheet. Store at room temperature.
Please note: The original recipe called for shortening, but I prefer to use butter. It stated that the cookies would keep their shape if you use shortening. If you use butter, they really spread and you will only be able to bake 6 cookies per sheet.