Gingersnaps

As a kid, gingersnaps were a favorite treat of mine. They were right up there with the animal crackers that came in the little cardboard zoo boxes that I would swing around the grocery store by its string handle. We bought bags of gingersnaps often; the cookies were great as a small dessert or an extra special snack.

But as I got older we bought other kinds of of cookies at the store and my love of gingersnaps began to fade.  

By 7th grade I didn't care much for those crunchy cookies. I remember we had a party in math class with the normal array of sweets and junk food.  One girl brought in a small yellow bag: Mi-Del gingersnaps. I didn't touch them.

I didn't hate gingersnaps; I just wasn't interested. They were left forgotten among a variety of more popular name-brand cookies.

But when I came across a recipe for gingersnaps from Elissa at 17 and Baking which she had dubbed her "favorite cookie EVER" I decided to give gingersnaps another chance. With such high praise for the cookies I was eager to once again embrace the spiced cookie of my childhood.

Not surprisingly, these homemade gingersnaps were much nicer than any kind we used to buy at the grocery store. Which made me think - had I been eating warm, spiced gingersnaps from the oven I don't believe that I ever could have lost interest.

These gingersnap cookies are a beautiful harmony of sweet and spicy flavors. And the blend of spices, delicate sweetness, and a light crunch, are all elevated by the warmth of each cookie fresh from the oven.

Not to mention the lengths you can go with a cold glass of milk.  While I've never been a big cookie dipper myself - mostly because I don't like the soggy crumbs that float around the glass afterward - I couldn't deny the greatness of a gingersnap after a quick dive into my glass of milk.

Gingersnaps

from 17 and Baking

2 cups whole wheat pastry flour (or all-purpose)

2 teaspoons each baking soda, ground cinnamon, and ground ginger

1 teaspoon ground cloves

Pinch of salt

1 cup packed light brown sugar

1/4 cup molasses

3/4 cup canola oil

1 large egg

Raw sugar - for rolling

Whisk together flour, baking soda, spices, and salt. In a separate bowl combine brown sugar, molasses, oil, and egg. Mix the flour mixture into the wet mixture until the dough comes together.  Cover the bowl and chill for 20 minutes.

Preheat the oven to 375°F and line baking sheets with parchment paper. Scoop heaping tablespoons of dough rolling them into balls about the size of a quarter. Roll each ball in the raw sugar and place on the baking sheets 2 inches apart. Bake for 8-9 minutes. 9 minutes for cookies with a bit more snap.

The cookies will be very soft immediately after removing from the oven. Let cool for a few minutes on the baking sheet before moving to a cooling rack.