Saturday, December 8, 2012


ever since i made 
i can't stop thinking about gingersnaps!

as i've grown older i've learned to appreciate
all the intricate flavors they have.
it's a pretty sophisticated cookie if you ask me :)

for me, a gingersnap needs to be just perfect.
since they already have such a punch of flavors,
i actually like my cookie to be a bit softer.

no matter which way you like your cookies,
this recipe is for you.

i varied the bake time by 1 minute on each batch
so that i could please the picky gingersnap eaters like myself :)
some soft, some crunchy and all the variations in between.

enjoy :)

recipe via smitten kitchen

2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon table salt
3 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground white pepper
2 sticks unsalted butter, room temp
1/2 sugar
1/2 cup brown sugar
1 large egg
1/3 cup unsulphured molasses


1. in a medium bowl, whisk together flour, baking soda, salt and spices.

2. in a large bowl, beat butter and sugars together until fluffy, about 3 minutes.
add egg molasses and beat until combined.
add dry ingredients and beat at low speed until just combined.

3. transfer your cookie dough to plastic wrap. 
chill in fridge for at least 2 hours or until firm.

4. preheat oven to 350 degrees.
roll dough into 1-2" balls and spread at least 2 inches apart 
on baking sheets lined with parchment paper.
bake for 10-15 minutes...
10-12 minutes = a soft christine cookie version
13-15 minutes = very crunchy snappy cookie version

transfer to rack to cool completely.

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