Holiday Gingersnap Cookies
Gingersnaps are very traditional Christmas cookies here in the US, very unusual for Ukraine though. Unfortunately, I didn’t grow up eating these cookies, but I’ve tried them recently for the first time and immediately felt in love with these ginger goodies. No wonder I baked them the next day, using my Christmas cookie blog post as an excuse. In fact, I just wanted to eat delicious cookies with a cup of my favorite mulled wine. I admit it’s pretty selfish, but what can I do? =) On the bright side, it’s still a win-win situation both for my followers and myself. I’ve got a batch of my favorite dessert, and you – one more wonderful recipe to use during you holiday cookie marathon. So no complaints =)
While searching for an idea for this recipe, I’ve noticed that most of the bakers use powdered ginger and grounded spices vs whole spices. That incredibly affects the taste. Don’t get me wrong, I’m not against using pre-grounded spices, but trust me, whole spices would make the taste of your cookies soooo much better. You can grind whole spices in a spice or coffee grinder, or you can use a good old mortar and pestle. It won’t take a lot of time, but those spices will fill your house with a divine aroma, you’ll never get from the spice jar. Bottom line, if you have a few extra minutes, just give whole spices a chance. I’m extremely curious about your experience! I also want to know, do you cook with whole spices? Do you think it makes a difference in your cooking?
Prep Time: 15 mins
Cook Time: 30 mins
- all purpose flour - 2 cups
- baking soda - 3/4 teaspoon
- freshly ground cinnamon - 1 teaspoon
- freshly ground clove - 1/4 teaspoon
- salt - 1/4 teaspoon
- unsalted butter - 1 1/3 stick, room temperature
- sugar - 3/4 cup
- dark brown sugar - 1/2 cup
- large egg - 1
- freshly ground ginger - 1 tablespoon
- pure vanilla extract - 1 teaspoon
- cider vinegar -1 teaspoon
- Preheat oven to 350 degrees F. Set racks in the upper and lower thirds of the oven.
- Line the cookie sheets with parchment paper.
- Sift the flour, baking soda, cinnamon, cloves, and salt. Set aside.
- Place the butter into a mixing bowl and beat until creamy. Gradually beat in the sugar. Beat in the egg. Scrape down the side of the bowl.
- Add vanilla extract, ginger, and cider vinegar. Mix until combined.
- Beat in the flour mixture.
- Pinch off small amounts of dough and roll into walnut-size balls between your hands.
- Place the balls of dough on the prepared pans 2 inches apart.
- Bake the cookies for about 15 minutes, or until golden brown.
- Cool cookies on a wire rack. Store in an air tight container.