Extra Spicy Gingersnaps

This month is shaping up to be a pretty typical January, and we’re falling into our usual winter patterns; A renovation of some kind (the kitchen this time), lots of sewing and crafting, and the odd sick day.

I’ve started my annual countdown to March break (8 weeks) and have been charting weather patterns to see if there is a chance we will have an early spring, because my mind will always dwell on the things that make me warm and happy. In a few months I will be having coffee on the deck, but for now I have to settle for the warmth of my partially renovated kitchen and that means baking.

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Just a sneak peak for now! Cabinets are getting a facelift (they used to be white), and then it’s on to the walls, window coverings, fixtures, etc…

I think that all kitchens should smell like cinnamon and cloves, and winter afternoons should be spent with warm cookies and a good book. I have this recipe that I have adapted over the years for some really spicy, extra snappy gingersnap cookies, so it seemed the perfect thing to write about on a January morning! Obviously I had to make a fresh batch yesterday in order to get the photo’s. And more obviously I had to taste test 3 of them for lunch. Okay 4 of them. 4 of them for lunch… and 1 for a snack later.

Extra Spicy Gingersnaps

  • 1 Tablespoon ground cinnamon
  • 2 Tablespoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • a slight pinch of ground black pepper (omit if you’re scared)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Crisco Gold shortening
  • 1 cup white sugar
  • 2 cups sifted all-purpose flour
  • 1 egg
  • 1/4 cup dark molasses
  • Cinnamon Sugar (1/3 cups loosely packed brown sugar with 1 Tablespoon ground cinnamon)

Preheat the oven to 350 (325 for convection) and line a baking tray with parchment paper. Blend all your dry ingredients (except for the sugar) together in a bowl. Set aside. Fit your stand mixer with the paddle attachment and beat together the egg, molasses, sugar and shortening. Increase speed to medium and beat together another minute or two until fluffy.

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Spices are so beautiful ❤

Reduce the speed to low, and slowly incorporate all the dry ingredients. Increase speed to medium-low and beat until the dough comes together in a smooth ball.

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Roll in the cinnamon sugar – 1/3c. loosely packed brown sugar, 1 tablespoon of ground cinnamon.

Pinch the dough in 1″ pieces and roll into a ball (I use a cookie scoop). Coat the ball with your cinnamon sugar blend and place on the cookie sheet. Press down on the cookie ever so slightly to flatten the top, but don’t flatten the cookie.

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Press the tops ever so slightly

Bake for 12 minutes or until the tops of the cookies appear cracked, depending on your oven temperature this could take as little as 10 minutes, so watch them. If you pull them out at this point they will be cripsy on the outside and soft and chewy in the middle – my idea of a perfect cookie, but you may feel otherwise.

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I tried to get a good shot of them right in the oven, this is the cracking pattern you want to watch for.

These cookies are very spicy, but if you like a good strong cookie then this will be right up your alley – cold milk, spicy cookie, good book – perfect January afternoon <3.

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This one. This one is perfect.

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