by Dorie Greenspan
Contributing Baker: David Blom
I was excited these cookies were picked for our second recipe for December for a few reasons:
1. I love gingersnaps.
2. They are cut-out cookies - who doesn't like making cut-out cookies?!
3. Uber easy!
4. A new cookie for the Christmas cookie tin. :)
Before baking, you brush the cookies with a molasses glaze (equal parts of molasses and water).
If only I had these cute cookie stencils.
The description for these cookies say they are mildly spiced - this is an understatement. I wish I had gone with my instinct to add more ginger and cinnamon to these. The only discernible flavor was the molasses. I like molasses - if they were called molasses cookies, the flavor would have been spot on.
These were not anything like I was expecting them to be. They were thin, tough, and chewy. I was hoping they would be similar to the Sweetzels brand that I buy - full of ginger flavor, with a hard, yet crunchy texture, perfect for dipping in a cup of coffee or tea.
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I did have high hopes for these cookies. The dough was deliciously fragrant. And it took all but maybe 5 minutes to make the dough. I'm glad I refrained from making a double batch, for the end result was a disappointment.
If you want to give this recipe a try (maybe you'll have better luck than I did), you will find the recipe by clicking here, or it can be found on page 324 of Baking with Julia.
To see how my fellow bakers fared (I know a couple of them enjoyed this recipe), visit the Tuesdays with Dorie website and look for the LYL: Gingersnaps link.
