Wednesday, November 20, 2019

Candied Ginger-bread Snaps #NationalGingerbreadCookieDay


Yes, I am a little gingerbread-mad. Every year, after Halloween, I start thinking about different ways to make gingerbread. And, to celebrate National Gingerbread Cookie Day, I invited some of my blogging friends to join the party. I wrote, "November 21st is National Gingerbread Cookie Day. Let's celebrate by sharing all things gingerbread. It doesn't have to be a cookie! Gingerbread Crème Brûlée, anyone?!?"

Our Gingerbread Party

My Gingerbread Obsession

I am not joking when I say that I have gingerbread obsession. Really. Gingerbread is a family favorite and we love exploring different kinds of gingerbread cookies. We've made Danish Honningkagehjerter and Mexican Puerquitos (Gingerbread Pigs); I have created a Speculaas recipe that's similar to what I remember from the Netherlands...it's not perfect, but it'll do! I have posted some Sherlock-inspired Gingernuts and Pierniczki (Polish Gingerbread Cookies). And those are just the cookies.


On the savory side of things, I have shared a Gingerbread Stuffing and for a French Winophiles Fête: Foie Gras on Pain d'Épices. So, for this event, I thought long and hard about what I wanted to share. Then, the boys reminded me that I promised to try to make a ginger snap cookie. Done.

Candied Ginger-bread Snaps 

This is my first attempt. And I will, for certain, be honing this recipe throughout the holiday baking season. But it wasn't bad and was very gingery with freshly grated ginger, ginger powder, ginger syrup, and candied ginger pressed into the dough. So, if you're a ginger fan, I think you'll love these gingerbread snaps. Also, I tried it both ways of pressing the candied ginger into the dough before and after cutting. The latter made for prettier cookies, but it's completely up to you which you like better.


Ingredients
makes 4 dozen cookies
  • 1 C butter
  • 1 C organic dark brown sugar
  • 3 eggs
  • 1/3 C unsulphured molasses
  • 1/3 C ginger syrup
  • 6 C flour + more as needed
  • 1 C ground almond meal (or almond flour)
  • 2 T baking powder
  • 1 T ground ginger
  • 2 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ground cloves
  • 1 t cocoa powder (I used Black Onyx Cocoa Powder, read about that here)
  • 1/2 t ground allspice
  • 1/2 t ground white pepper
  • 1/2 t ground cardamom
  • 1/4 candied ginger, thinly sliced
  • Also needed: cookie cutters (I used a scalloped round), parchment paper, rolling pin

Procedure

Melt the butter and whisk in the molasses, ginger syrup, sugar, and eggs. Add dry ingredients and blend till you have a stiff dough. Split dough into quarters and roll into a ball. Wrap tightly with plastic and refrigerate for at least an hour. 


Preheat oven to 350 degrees F. Roll out dough between two pieces of parchment paper to about 1/4" thick. As I mentioned, you can press the candied ginger into the dough as you're rolling, then cut out...

...or you can roll out, cut, and, then, press the ginger into the top of each cookie.


Place the cookies on a parchment paper-lined baking sheet. Place the trays in the freezer for 20 to 30 minutes before baking.



Bake in a 350 degree oven for 20 to 30 minutes, depending on thickness. They should be firm and nicely browned.


Cool the cookies on the baking sheet for a minute or so before transferring them to a wire rack to cool completely. Repeat process with remaining dough. 


There you have it: my first gingerbread offering of the season. One of my friends commented: "Damn girl it’s early for me for gingerbread smells, but I still wouldn’t say no if you offered me cookies." Haha. I know, I know...


The boys were thrilled that our gingerbread adventures started early. And, just in time, we also found eggnog at the store. So I picked up a carton of Jake's favorite - remember our Eggnog Tasting from a couple of years ago - and they happily dunked these candied ginger-bread snaps into that.

5 comments:

  1. Perfectly beautiful gingersnaps. Thanks for hosting Cam.

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  2. There is so much ginger in these I'm sure they are just bursting with flavor!

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  3. I love the white pepper in there! These sound delicious.

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  4. I love candied ginger. I can eat it like candy. That means I really want to give these a try. I can imagine the flavor!

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  5. The candied ginger is a great touch on these cookies!

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