Archive for February, 2004

Double Gingersnaps

Sunday, February 8th, 2004

This recipe has been modified to use less highly processed and organic ingredients.  I get about 100 cookies out of it, but you can make a half batch.

Heat the oven to 350 degrees Fahrenheit.

In a mixer cream butter and sugar then add eggs and molasses.

  • 1 1/2 cups butter (organic sweet cream)
  • 2 cups Rapadura
  • 2 eggs (organic free roaming brown large grade A)
  • 1/2 cup molasses (unsulphered blackstrap)

I find that putting the eggs in the cup measure and pouring in the molasses helps get all the molasses out of the measure and into the mixer.  Melted butter works very well with the whole wheat flour.

  • 4 cups whole wheat flour (organic)
  • 2 tsps baking soda
  • 2 tsps cinnamon
  • 1 tsp white pepper
  • 4 tsps ground ginger

I measure the flour on the light side with a one cup measuring cup to get a wetter dough for a thinner cookie.

Mix these up in a separate bowl then scoop the mixture into the mixer with the rest of the ingredients.

The dough at this point will be wet and hard to handle.  You can refrigerate it now to get a harder dough.  You’ll get thicker cookies.

If you use the dough right away, the rolling sugar will stick to your hands and make the rolling easier once you get going.

Put some Rapadura in a flat bowl or plate.  For each cookie roll a piece of  dough into a ball and sprinkle with sugar until the whole ball is coated.  Fill up a cookie sheet and

  • bake at 350 degrees for 13 minutes

Take them out sooner for a softer cookie.  13 minutes should give a crispy ginger snap once the cookies have cooled.  They’ll come out a bit soft.  It’s hard to tell by color with these as they’re made with molasses and brown flour.

I leave them on the cookie sheet for about 2 minutes then I transfer them to a cooling rack.  I find that alternating two cookie sheets I can make all 100 cookies in about 2 hours (including mixing).