A cookie recipe with only two tablespoons of butter…it didn’t sound promising. I thought of those rock hard gingersnaps that you can buy. This is a surprisingly small batch recipe. It makes about two dozen small thin cookies which happily are not hard at all. The recipe is a contribution from David Blom in Baking With Julia. I actually wound up making it twice, because the first batch was gone before I took photos. I tried some minor variations with both versions.
For the first batch, I doubled the amount of the spices, ginger and cinnamon, and I used whole wheat flour. The cookies were very sweet and chewy, and for my taste, the spices had just the right kick. The second time around, I added chopped pecans to add texture and cut the sweetness. I also used grated fresh ginger in place of powdered, again doubled the amount of cinnamon, and used a third whole wheat and two thirds white flour. I omitted the molasses glaze on the second batch…it seemed fussy without adding significantly to the flavor or appearance.
I don’t make rolled and cut out cookies very often any more. When my daughter was young, I made them pretty frequently…we had a growing collection of cookie cutters…and we usually made gingerbread families at Christmas. These gingersnaps were so easy to put together, and the dough so easy to handle, that I may be motivated to start baking rolled cookies again.
The brightness of the fresh ginger and the crunch of the nuts made the second batch my favorite – a truly snappy gingersnap. The recipe is on pages 324-325 of Baking With Julia. To read what other bakers have to say about these gingersnaps, visit Tuesdays With Dorie.