Gingersnaps: a harbinger of good things to come.
It’s officially cookie-baking season at our house, and with Christmas a mere 27 days away, I am anxiously anticipating batches of palm-sized deliciousness, getting through the 10 pounds of butter in the freezer, cookie baking and exchanging with friends, and a non-stop parade of amazing baked smells coming out of this kitchen.
Today, Paige and I kicked it all of with — you might have guessed it — gingersnaps. Now, at our house, gingersnaps aren’t reserved for the holidays, but the intermingling scents of clove, cinnamon, ginger, molasses, and orange zest conjure in me the very heart of the baking season. Man, I wish this was a scratch-and-sniff blog.
Anyway, this was the first batch of cookies Paige baked with supervision:
Raise your daughters up in the way they should go. Apron included.
She handled herself with great aplomb. Made her old momma proud.
My secret weapon in our gingersnaps is orange, two ways: a little orange juice to keep things moist, and some orange zest to balance the deep spice of the cookie with something zingy.
Green Toews Gingersnaps
(makes about 4 dozen)
- 1 cup butter
- 1 cup white sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 tablespoons dark molasses
- 1 tablespoon orange juice
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon vanilla extract
- zest of 1 orange
Mix together in order shown. Chill for a half-hour or so. Roll into small balls and then in white sugar. press gently on cookie sheets with a glass.
Bake at 375 for about 8-10 minutes.
(eat, drink, and) Be Merry. 