Review: Delicious Gingersnaps
Rating: 5 out of 5
Date: 11 17, 2011
If you try one recipe try the recipe for "Grandma's Gingersnaps." Making these cookies is a little tricky because it is difficult to form one-inch balls with a very soft dough. So my solution was to scoop up some dough on a tablespoon and then I eased the dough off with a finger. This worked very well or you could just use two spoons.Also I adapted the recipe a bit since I didn't have fresh ginger. Instead of the ginger and cinnamon I used a spice I buy from Penzeys Spices. It is called "Cake Spice" and it is made with cinnamon, star anise, nutmeg, ginger and cloves. The perfect combination for holiday baking. So instead of the raw ginger and cinnamon, I just used two teaspoons of Cake Spice. Also I used unsalted butter and added one teaspoon crushed Fleur de Sel instead of the half teaspoon salt. Using unsalted butter makes cookies taste better so I'd recommend it.I will say that these gingersnaps are better than any I've ever purchased at the store. They are crisp around the edges and buttery with a molasses flavor in the middle. Since the cookies are quite soft when they come out of the oven I'd recommend you use parchment paper. I did and it worked out well. Instead of trying to get each cookie off the baking sheet you can just transfer all the cookies at once on the parchment paper. Otherwise you are going to have to let the cookies cool on the baking sheets as they will fall apart if you move them too soon.So there are a few tricks to making them that the recipe doesn't tell you. Also the recipe doesn't indicate how far apart the cookies should be. I recommend placing the dough balls three inches apart or they will blend together as they bake. But now that I have this recipe figured out I'll be making them again to fill up the cookie jar this holiday season. These would also make excellent gift cookies.~The Rebecca Review