Tuesday, October 29, 2013

Gingersnaps


I don't go in for bleeding brain cupcakes or cookies that look like witches fingers, but if I show up at your door and you serve me gingersnaps and apple cider I'm afraid I might never leave.

Gingersnaps just mean Halloween to me, I guess because that's when those huge stacks of spice cookie boxes show up at the market.  These cookies are very similar.  They're snappy around the edges and chewy inside.  The mix of ginger, cinnamon and cardamom impart a pleasing warmth, more bark than bite.   

After all the ghouls and goblins go to bed on Halloween night you will find me in front of the fire with a cup of cider and a gingersnap or two.  Frightfully delightful.

gingersnaps

3/4 cups butter
3/4 cups raw cane sugar
1/4 cups packed dark brown sugar
2 tablespoon molasses
1 egg 
1 teaspoon vanilla extract
1 & 3/4 cups white whole wheat flour
2 teaspoons ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/4 teaspoons cardamom (or cloves)
1/4 teaspoon salt
demerama, or sanding sugar to coat the cookies

Preheat oven to 350 degrees.  In a stand mixer cream butter and both sugars, scraping down the bowl and beater as necessary.  Add molasses. egg and vanilla extract. Cream until fluffy, about 1 minute.

In a small bowl whisk together flour, ginger, cinnamon, baking soda, cardamom and salt.  Add flour in 2 or 3 additions to butter mixture and mix on low just until incorporated.

Scoop out cookies by rounded tablespoons.  Roll into a ball and coat in demerara sugar.  Place on parchment lined cookie sheets about 2 inches apart.   Flatten cookies with the bottom of a glass and sprinkle with a bit more sugar.  Bake for 10 to 12 minutes or until cookies are lightly golden. 






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