Gingersnaps & Ginger drops

Its that time of year that we celebrate summers end and a bountiful harvest season. The trees are shedding their leaves, the air is crisp and of course we now transition into the cold weather months. The pellet stove begins to boast a toasty roaring fire, the hoodies and sweaters come out of the attic and the cookie baking  season beings! What better way to sit back in front of a fire than with a wonderful spicy cookie? Actually for me its the most wonderful cookie EVER.


 

Although Autumns full swing brought apples and pumpkins, its the gingersnaps and cider that I really could not live without. (oh and pumpkin pie!) I really do love these cookies for a variety of reasons. Theres really nothing like celebrating the earths cycles with my family (through food especially). Although this cookie is a regular all year around in my house I make them the most during the autumn and holiday seasons. Being from a fairly small and broken family I only ever had one grandmother that I'd met, and she died when I was about Riley's age (six), one of the last memories I shared with her was actually making gingerbread cookies. Every time I eat these cookies, I'm taken back to childhood. Its an instant family connection, a comforting and familiar taste that makes me feel like a kid again (a fairly normal one at that). Simply put its my happy food.

Soon enough it will be the holidays and just as familiar as the turkey dinner, or Christmas roast, these cookies are a holiday icon. Around here theres a certain brand that are sold pretty much year round and although I almost hate to admit it, its that recipe that I typically strive to get closest too. They're absolutely perfectly spiced with the perfect amount of snap. The only draw back for me is sometimes I don't want the snap? Ok so yeah I dont really know what it is I want but I want it. The line between "molasses cookies" and gingersnaps well, its fairly fine for me. Although molasses cookies are usually darker and chewier I kind of wanted to marry the two cookies a bit. I wanted to make this one recipe that allows me the perfect combination of traditional new england molasses cookies and PA dutch gingersnaps. With this recipe I've been able to make flatter crisper gingersnaps as well as molasses like drop cookies. I often divide a batch and freeze parts to use later perfect to pull out when you have company, amazing to roll out into shapes with children. Its the "Love cookie", a bite of love in every bite. The only draw back ...you can't eat just one.

Gingersnap Dough:

Dry Ingredients:

2 1/4 cups all purpose unbleached flour

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1 teaspoon fresh grated nutmeg

1/2 teaspoon clove (be generous)

Wet:

3/4 cup brown sugar (dark or light)

3/4 cup butter (melted)

1/2 cup molasses (not bootstrap)

1 egg

1/4-1/2 cup raw sugar for rolling (regular sugar will work fine too)

Combine dry ingredients in a bowl and whisk together. In another bowl combine wet ingredients mix thoroughly. Combine wet with dry and stir until combined. Wrap tightly in a plastic air tight bag or wrap in plastic wrap and bag and freeze. (I almost always freeze half of my dough) Place the dough into the refrigerator to chill at least two hours. 

For Ginger Drops:

Preheat oven to 350 degrees.

Using a cookie scoop or a spoon divide dough into equal portions. Using your hands roll the dough in between your hands to form balls. Roll the balls in the raw sugar to coat. Place on a lined cookie sheet about 2" apart. 

Bake for 10-12 minutes.

Gingersnaps: 

Prepare as directed above, using a flat glass or measuring cup bottom (or your fingers) press the balls flat. Bake for 12 minutes. Remove from oven and allow to cool about 5 minutes. Remove from pan and place on cooling rack. Place cooling rack on top of a cookie sheet and place in a 200 degree oven for around 10-20 minutes to dry.