Feb 9th, 2011 by Gemma

I’m fairly certain I’ve mentioned my love of all things gingerbread flavoured before.. Apparently I mention it a lot at home as one of my Christmas presents this year was this fantastic book dedicated to gingerbread!

It was hard to narrow down what I wanted to make from it first but we finally settled on the gingersnap cookies! They have the perfect balance between spice and sweetness, with a crisp edge and a chewy centre. We’re certainly spoiled now though, no store bought gingersnaps are ever going to match up!

As a bonus, they’re relatively easy to make too…

All the dry ingredients are combined together, including ground cinnamon, ginger and cloves, whisk together to blend. Form a well in the centre.

Mix together the melted butter, molasses, sugar and egg and pour into the well.

Mix together to form a soft dough.. it is a very soft dough and it doesn’t look all that appetising right now.. tastes good though (not that you should eat raw dough, but if you’re going to this is a good one *grins*).

The next step depends on how you are going to shape them. If you’re going to roll the dough into balls by hand then chill the dough first and roll them once it is firm. I scoop my dough out so I scooped it while it was soft and then chilled them.

Once chilled roll in sugar.

Bake until the cookies have spread, are a light golden (which is hard to tell, I know) but the cracks still appear moist. The recipe recommended 10-12 minutes (at 350F) but we went for 15 and found they still could have gone for a minute or two more. Leave on the sheet to start cooling as they will be soft straight out the oven.

We found them the perfect accompaniment to a cup of tea! They’re good for dipping too… or just on their own, but never just one at a time, that just didn’t work!

Recipe – From Gingerbread by Jennifer Lindner McGlinn
250g AP Flour
2tsp Baking Soda
1/2tsp Salt
2tsp Ground Ginger
1 1/2tsp Ground Cinnamon
3/4tsp Ground Cloves
6oz Butter, Melted
225g Sugar
1/4cup Molasses
1 Large Egg


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