Well, it’s the last day of November, that means it’s officially cookie baking season! Well, I use any excuse to bake cookies actually! I have my jam all made for presents, and this year I thought I would pair it with some shortbread and cookies, so I am looking for some new recipes to try.
We went to a friends party last night, and they had some delicious ginger cookies, and that got me to thinking that I have never made ginger snaps before, but they are one of my favourite cookies. And then, just this morning, I found this recipe in an email from the Yummy Mummy club…it must be a sign… so I thought I would give it a try!
Finally, add 4 cups of flour, 2 teaspoons of baking soda, and 2 1/2 tsp of ground ginger. I just dumped everything on top of the batter and I used a fork to mix the ginger and baking soda with the flour before I mixed it together with the batter.
After 15 minutes, I set up a cookie sheet lined with parchment paper and bowl of sugar. The recipe said to refrigerate for 15 minutes, which I did, but 15 minutes wasn’t enough to cool it. I just kept putting it back in the fridge between batches.
OK, warm from the oven, these are the best ginger snaps i have ever had! They are sweet, but still have a sharp ginger taste.
I made the cookies a little smaller than the recipe said, so I only baked them for about 7 minutes. They came out perfect. Crunchy on the outside and chewy on the inside.
I am so excited to make the rest of these… the only problem is that there is no chance that these will make it until christmas, and I am not even sure I want to give any away!