My Favorite Cookies
It doesn’t matter how many cookie recipes I dog-ear or bookmark. I’ve tried everything from tuiles to the famous Word Peace cookies. These gingersnaps will always, always be my favorite cookie EVER.
I don’t mean to go over the top, but I love these cookies. I am in love with them. I love them down to the last detail.
First of all, they are beautiful. I’ve never made any cookie that is this consistantly perfect. Chocolate chip cookies come out misshapen and flat, sugar cookies always seem to brown unevenly, even oatmeal raisin cookies can come out bland – never these cookies. Every single cookie comes out a perfectly round circle, beautifully cracked, and sparkling with big crystals of sugar. And the flavor! Cinnamon is my favorite spice, and these cookies have the perfect balance of sweet and spicy.
Really, I could keep raving, and I’m trying not to go overboard. But if you’re not already sold and measuring out the sugar, I won’t feel bad about continuing. The texture of these cookies is just right; they’re lightly crisp around the edges and chewy in the middle. The cookies are (in my opinion) the best size, gone in three bites and leaving you wanting more. You don’t even a mixer. It only takes two bowls. The dough takes 5 minutes to make! Plus, plus, they’re only 60 calories a cookie. Not that that matters. :)
On another note… I’m enjoying the last days of my spring break and decided to make myself a light box for my photography. I had all the materials on hand, so it was free, instructions courtesy of Strobist. These were my first photos using it… I’m pretty pleased with the results, although I was using natural sunlight. I’ll have to see how it works with artificial lighting.
But back to the gingersnaps. Please, please do yourself a favor and make these.
While I wouldn’t suggest messing with a good thing, you could easily add mini chocolate chips or lemon zest to these cookies. These cookies are perfect on their own, but I always dunk mine in milk. I also suspect, since all the cookies are uniform circles, that these would make great ice cream sandwiches (vanilla? Maybe peach ice cream.)
Makes 5 dozen 2″ cookies
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling (I like evaporated cane juice or raw sugar)
Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.
Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.
Printer Friendly Version – Perfect Gingersnaps