Ginger Snap Cookies
Well, here we are… Christmas 2020 even though it feels like we haven’t even had the year 2020. Whether your year was extremely tough or a complete blur, end it in a half successful, cheerful note. That’s why I bring you ginger snap cookies because how does food not make any situation fun and enjoyable!
Ginger snap. It’s about what it sounds like. A slight essence of ginger (along with other holiday notes of cinnamon, nutmeg and all spice) with a slight crack but only in the smoothest, coolest of ways. These are one of my go-tos (actually all year round to be honest) because they are super easy, can last a long car ride, train ride or walk to friend or families (maybe that won’t be an issue this year) and of course they bring the essence of Christmas comfort without being over the top and a pain in the a** to make. So, let’s get started.
A few things to keep in mind;
I am all about rough measuring (meaning not exactly measuring but gestamating) but with these cookies, they need the exact measurements otherwise the dough will turn out either too tough or too soft and thus change the end consistency
if you do not have a pre-made ginger blend, make it yourself. It’s as easy as using a few basic cupboard spices and will make a truly delicious flavour. Simply combine 1/2 tsp of ground cinnamon, nutmeg and ginger in a small bowl and there you have it!
store in an airtight container and you’ll be able to keep them for over a week (if they even make it past a day). Keeping these cookies at room temperature is much better than in the fridge as they almost seizes up and the flavour reduces when stored in the fridge
when you have no molasses, use date syrup as written. The date syrup is dark and thick like that of the molasses and does as a perfect alternative or replacement to molasses (I can’t seem to find it anywhere in Berlin so adaption was most certainly needed).
make a double batch. Just a little tip from me to you - they will go in the shake of a tail and then you will only wish you got one!
That’s all from me. Merry Christmas, have a wonderful day full of delicious food, boozy cocktails and endless laughs. If you haven’t been able to get home to see your family, in whatever way that maybe, know I am feeling the pain along with many others out there. I hope you find joy and happiness with close friends or in other activities.
xxx Cecile
Ginger Snap Cookies
Inspired by Frosting and Fettuccine
Ingredients
1 cup butter, softened
1 cup sugar (half brown and half white), extra 3 tbsp white sugar for rolling
2 tbsp date syrup
1 egg
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 1/2 tbsp Gingerbread Koawach blend (or 1/2 tsp of ground cinnamon, nutmeg and ginger)
Method
Line a baking tray with parchment paper and preheat the oven to 175℃.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until pale and creamed. Add the date syrup and egg and mix until combined.
In a small bowl, mix together the flour, baking powder, salt and Koawach spices (or the separate spices). Add these dry ingredients to the wet and mix until combined. This batter should be rather firm and dough like.
Scoop the dough with a cookie scooper and place onto a seperate plate with the extra sugar. Roll to coat snd then place on the baking tray (no more than 6 per tray). Press slightly down with the back of a spoon. Bake for 15 minutes each tray or until the top are crinkled.
