Ginger Snaps

I like to be a little different as anyone who has met me knows so when it came to holiday baking I wasn't happy doing sugar cookies. Everybody and their mother seems to do sugar cookies during the holidays and though they are good I like to have a little something different that stands out. I don't remember if it was last year that I bought 'The Best of Fine Cooking Cookies' or if it was just that last year I finally tried this recipe, but I love them and so does everyone else that I have given them to. Also from my other blog this is the same recipe that I used for Galvin's' Robotics competition when I made 'Algae cookies'. Yes I added ground up algae pills to the recipe. They were still good, even the judges couldn't tell. The things I do for my kids.
So now I share this recipe with you minus the algae. It does require a bit of planning and prep but I think it is worth it. These snaps have a crunchy texture and an almost tingly spicy warmth. I am told they are great dipped in milk.
I hope you and your family enjoy these cookies.

Ginger Snaps

• 7 1/2 oz. (1 2/3 cups) unbleached all-purpose flour
• 1 1/2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. freshly ground black pepper
• 1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
• 3/4 cup packed dark brown sugar
• 1 large egg yoke
• 3 Tbs. molasses

In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and black pepper.

Using a stand mixer fitted with the paddle attachment( or in a large bowl with a hand mixer), beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and molasses and mic until will blended, about 1 minute. Add the flour mixture and mix on medium-low speed until the dough is well blended and forms moist pebbles, 30 to 60 seconds.

Dump the dough onto an unfloured work surface; gently knead until it comes together. Shape into an 8-inch-long log about 1 1/2 inches in diameter; wrap in plastic wrap. Refrigerate until firm, about 3 hours. You will want to roll the log every 10 or 15 minutes in the beginning to prevent it from being flat on one side. I personally put mine in the freezer, but cutting it by hand then would be impossible. I use a spare compact size meat cutter we have to cut my frozen log. That's how all my cookies are the same thickness, I just gave up some of my trade secrets there. lol

Position a rack in the center of the oven and heat the oven to 350 degrees. I have found out the hard way that an oven thermometer is a must when baking. I highly recommend buying one. My oven is about 25 degrees hotter than the dial setting and has ruined my baking in the past. I don't think I have ever had an oven that wasn't off a little. Line two large cookie sheets with parchment paper or nonstick baking liners.

Unwrap the dough and use a thin, sharp knife to cut the log into 3/16-inch slices. Arrange the slices about 1 inch apart on the sheets. Bake one sheet at a time until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 minutes. Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.

Now I can't promise that you can make these to taste as good as mine. I go that extra mile and use wheat that I grind myself and I get my eggs super fresh from a friend of mine that owns a few chickens but I made them before with regular store bought flour and eggs and they are still yummy.

I wanted to get this posted for those of you that were wild about the ginger snaps so I don't have pictures yet but I will be making more today and tomorrow so I will take pics as I go and post them to aid you in your baking. Enjoy all and Merry Christmas!!