Saturday, December 5, 2009

Chewy Gingersnaps

Something happens in my head every year around this time:
I become obsessed with making Christmas cookies.
I read and study cookie recipes for days.
I make my list of the kinds to make for the year.
Then for more days, I bake boundless amounts of recipe after recipe after recipe.
The only problem: I am not a good cookie baker!
More often than not, the first pan comes out of the oven looking like this:
"Mmmm, those pancakes smell delicious! What are they for?" asks an innocent husband.
Yeah, probably not so innocent, but he sure is funny.
The whole family enjoys a good laugh (at my expense) about the flat cookies mom just baked.
It happens every single year.
Flat.pancake.cookies.
Grrrrrrr flat cookies!
I know, you all probably have amazing tips swimming in your heads that you're getting ready to leave in my comments.

Don't worry, I've tried them:
Freeze your dough.
Chill your dough.
Alter your baking temperature.
Use real butter.
Use margarine.
Use shortening.
Use more flour.
Use a mixer.
Stir the dough by hand.
on.and.on.and.on.
Sorry, I realize I'm sounding a little bah-humbug about now.
I'm not really.
I just want beautiful, picture perfect Christmas cookies.
Is that too much to ask...NO!
I forge ahead with the obsessive cookie baking,
determined, batch after batch, to get each kind to turn out someway or another.

To the aforementioned pancakes, I finally found success by adding more flour.

Now that's a little better:

Gingersnaps are a must in our home every Christmas, but this year I strayed from my regular recipe and tried a new one. I must say, the extra spices make these fabulous (that is, of course, after fixing them from being pancakes)!

Chewy Gingersnaps
1 c. brown sugar
3/4 c. butter
1/4 c. molasses
1 egg
2 1/4 c. flour (or 2 3/4 c. if you have my cookie baking handicap)
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice

Mix brown sugar, butter, molasses and egg. Stir in flour, spices, and baking soda. Shape into balls and cover with sugar. Flatten lightly. Bake at 350 degrees for 8 to 10 minutes and just until they are set. They will complete the baking process once removed from the oven.

Of course, no gingersnap is complete at our house without being snow-capped!Like the background?
I was getting a little bored with my glum gray counters behind all my food pictures.
Doesn't everyone hold a cookie out in their living room and take a picture?

Happy Baking!
I'll just be hanging out in my kitchen trying to resolve the next pancake cookie!

4 comments:

peter marie said...

Yum. I love gingersnaps!

I like your determination.

Erin said...

I love gingersnaps!! I just make ginger sugar cookies today - my personal favorite.

Katie@The Baby Factory said...

My husband....would pee his pants if I made these.
HE LOVES Gingersnaps. I could go either way...but that is awesome. I'm totally trying these!

Katie@The Baby Factory said...

what's your recipe for the 'snowcap'?