Gingersnap Cookies

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Spiced up cookies are one of my absolute favorites. The taste of cinnamon, ginger, nutmeg, and clove makes feel all warm and cozy inside. Perfect for comfort food. This cookie is crispy on the outer part of the cookie and soft and chewy on the inside (just how I like them to be). I added another extra 1/4 cup of chopped crystalized ginger to give the cookies more flavor to the ginger. That’s why it’s called a gingersnap right? Happy Eating~ 🙂

So pretty soon, I’ll be heading out to a state competition of pastry arts here is Pennsylvania. It is just amazing how this “hobby” of mine soon turned into a goal to becoming a pastry chef/artist. Somewhere in late Janurary, I’ll be competing against about 100 other chosen students in the state and I will have to be making 3 different kinds of bread rolls (6 of each), 2 loafs of bread, 2 different kinds of pies, and a decorated cake in just 2 1/2 hours. Whoa. At first, my reaction was, “How in the hell am I supposed to be doing ALL of that in just 2 hours and 30 minutes?!” Well. Thankfully, because of the short amount of time, the bread doughs, pie crusts, fillings, and cake will already be made for me. I will be judged on my time management, safety, use of equipement, personal hygeuine, productivity, product outer appearance, product inner appearance, taste, salability, and creativity. It seems like a ton of work. However, I will be practicing this month, and the next month to help me prepare for this competition. Hopefully I recieve an acceptional score so I am able to attend the national competition of pastry arts!! Fingers crossed!

Classic Gingersnap Cookies

  • Servings: 16 large cookies
  • Print

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup dark brown sugar, lightly packed
  • ¼ cup vegetable oil
  • 1/3 cup unsulfured molasses
  • 1 egg, at room temperature
  • 1¼ cup chopped crystallized ginger (6 ounces)
  • Granulated sugar, for rolling the cookies

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

4. Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.

5. Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Adapted from Barefoot Contessa at Home


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