Thursday, March 17, 2011

Double Ginger Snaps

I've really dropped the ball for holiday posts lately. Nothing for Valentine's Day, and now nothing for St. Patrick's Day. But these Double Ginger Snaps are so amazing, they're worth going against the blogging grain.
I've been home with the boy for the last few days. He has a lung infection, and spent most of yesterday sleeping and eerily quiet.

Today he demands food and dances manically in between bouts of lethargy and coughing.

Kids are strange.

I've been taking advantage of my time at home by baking (of course) and finally uploading pictures off my camera. There are a few gems that had slipped my mind, including these Double Ginger Snaps by Williams Sonoma.

I made these after impulse-buying some candied ginger. I love ginger-- it's the perfect sweetness mixed with a sharp spice, and can calm an angry stomach almost instantly. And that's exactly why ginger belongs in cookies-- they're simultaneously causing and curing stomach aches at the same time.
These were even a huge hit with those who didn't love ginger as much as I do, with a few people claiming they're the only ginger cookies they've ever really liked.  They might not be green, but they're absolutely worthy to make on St. Patrick's Day (or any other day).

Double Ginger Snaps

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup dark molasses
1 whole egg, lightly beaten, plus 1 egg white
3/4 cup chopped crystallized ginger
1/2 cup coarse sugar crystals
Preheat an oven to 325°F. Lightly grease 2 baking sheets or line them with parchment paper.

Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.

In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.

With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.


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