Archive for the 'Ginger' Category

Chez Panisse Gingersnap Cookies

ginger-cookies

As soon as I discovered the blog “Living the sweet life in Paris” by David Lebovitz, I fell in love.  He truly has some of the most delicious and mouth watering recipes that I have ever tried. I also love reading about his life stories & experiences.  I began with these lovely little cookies.  They are very buttery & warming with a slight “crunch” from the coarse sugar as you take a bite.  You will want to double this recipe because these are the cookies that you will want to keep for yourself at the holidays. Just be careful because these cookies are so light that you don’t realize how many you have eaten until the plate is empty.  I am normally not a gingersnap fan, but these are unlike any gingersnap I have ever had.

I took David’s advice and added a bit more of each spice to give the cookies more of a kick.

Gingersnap Cookie Dough

2 cups flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground black pepper
11 tablespoons butter, salted or unsalted, at room temperature
2/3 cup sugar
½ teaspoon vanilla extract
¼ cup mild-flavored molasses*  ( I used regular dark molasses)
1 large egg, at room temperature

Optional: coarse sugar crystals for coating the cookies

ginger-cookies-coolingMethod of Preparation

Stir together the dry ingredients. In the bowl of an electric mixer beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape the bowl periodically. Stir in the vanilla, molasses and egg. Mix in the dry ingredients gradually until the dough is smooth.

Divide the dough in two equal portions and roll each on a lightly-floured surface until each is about 2-inches around. Wrap each in plastic wrap or parchment paper then roll them lightly on the counter to smooth them out. Refrigerate or freeze the cookie logs until firm.

Preheat the oven to 350F and line two baking sheets with parchment paper. Slice cookie dough into 1/4-inch thick  rounds with a sharp knife. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place sugar side up on baking sheet, evenly-spaced apart. Leave a couple of inches between cookies since they’ll spread while baking.  Bake for 10-14 minutes, rotating the baking sheets midway during baking, until golden brown. The cookies will puff up a bit while baking, then settle down when they’re done. Bake for less time if you want softer cookies or longer if you want a more firm gingersnap.  Let the cookies cool on the baking sheets, then transfer to a cooling rack.

Source: David Lebovitz

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