Baking Gingersnaps
When someone raves as excessively as she did in this post 17 and Baking’s Gingersnaps, I feel the peer pressure. Caving, I trudged to the ever-hated grocery store to fill out my pantry with necessary basics.
Once back in the kitchen though, I felt quite inspired by 17′s mix of yummy recipes and great photography. The dough came together really well. It was a little sticky (molasses) and the heat of my apartment made the dough spread a bit.
It was fun to roll the little balls in raw sugar (Any recipes suggestions for raw sugar? I’ve got more than I know what to do with.) and toss them into the oven. My whole apartment smelled delicious.
I only left the cookies in the oven for 8 minutes exactly since I like my gingersnaps chewy. However, I’d leave them in for less I think next time. As these cooled, they became pretty crispy. Still delicious but definitely more of a ‘milk & cookie’ treat.
Easy and delicious. Must try.
Thoughts for next time:
- Turn heat down before starting to bake – the oven really gets the place warm
- Buy real cookie sheets & real cooling racks
