When I saw the name of this recipe in our Tuesdays with Dorie queue, I pictured the chewy, crackled ginger cookies I make each Christmas. But these were the thin, crisp gingersnaps that are ideal for gingerbread men or even snowflakes. If you cut these small, the recipe yields 2 dozen cookies. I used ginormous cookie cutters and made just five mega cookies.
These cookies have just a teeny bit of ginger and cinnamon and are brushed with a molasses glaze. I’d definitely up the spices as the predominant flavor is definitely molasses. I didn’t factor in the size of my cookies when I baked them for the 5-7 minutes called for in the recipe. Mine were not “snaps” at all till I popped them back in the oven to crisp them up….and I think they could have even baked longer. The dough, even after chilling, was a bit soft. I used some extra flour when rolling to compensate for the sticky dough. I garnished with some melted white chocolate…but buttercream or royal icing would make for easier piping. These were tasty, but I prefer other recipes I’ve tried over this one.
My youngest, Nick, always requests gingerbread men for the holidays, so I tucked a couple of these gingersnaps away for him…he finishes his finals today, then will be home for a few weeks for his winter break. Time to stock up on milk, oj and bacon. That kid has an appetite!
This Tuesdays with Dorie post is featured on Wednesday so I can avoid the double posting that seems to happen way too often! Happy holidays, everyone….and happy baking!
David Blom’s recipe for gingersnaps can be viewed here.