G is for Ginger: Gingersnaps (Jessica)

Oh my!

Have you all been blown away in the last 24 hours?

If you don't live in the LA area, you may not know, but on Wednesday night there were crazy-strong winds gusting through these parts.
Now, sometimes I really like the wind. It feels fresh and clean and you just know it can blow away problems and bring new hope. But other times, like Wednesday, it just blows over trees, causes power outages, and brings debris to your streets.  Luckily, no one was hurt!

I moved here for the better weather, and while I can't dispute that, it does seem that Southern California has dramatic problems of its own! Luckily, tonight it's quiet and calm, perfect for eating some gingersnaps!

Gingersnaps
from Smitten Kitchen
makes about 30 (and this is the recipe cut in half, check SK for the full size)

Ingredients:
1 1/8 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground pepper
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 large egg (or 1 small egg)
1/6 cup unsulphured molasses
Optional, for even more of a ginger kick: Add 1 teaspoon finely grated fresh ginger (with the wet ingredients) (which I did!)

Directions:
1. In a medium bowl, whisk together the flour, baking soda, salt and spices.

2. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses (and fresh ginger, if using) and beat until combined.

3. Add dry ingredients and beat at low speed until just combined. Thoroughly scrape down bowl, ensuring ingredients are evenly mixed.
4. Transfer your cookie dough to plastic wrap and chill in fridge for at least two hours, until firm.

That sure looks delicious....

5. Preheat oven to 350°F (180°C). Roll dough into 1-inch balls and spread at least two inches apart on baking sheets lined with parchment paper.

Ok, so gingersnaps are not at all appetizing until they are baked....

6. Bake for 10 to 15 minutes, which is a long range. In the 10 to 12 range, the cookies will be softer. In the 13 to 15 range, a bit snappier. In both cases, leave them on their baking sheets for 5 minutes. (I did some in the 10-12 range and some longer; the 10-12 minute cookies were better)

Review:
Great ginger flavor in this recipe! The cookies were nice and snappy. Personally, I didn't think they were sweet enough, they needed a little extra pizzazz, a little bling. SO, if you try this recipe, consider rolling the balls in sugar right before you bake them. Or just sprinkle sugar on top once they're on the cookie sheet (if you're short on time). With that addition, this recipe would be perfect!

Blown away,

-Jessica

PS. Jennifer's ingredient for next week is: HONEY!