Different Kinds of Happy

Ginger

Today for some unknown reason, I was thinking about how much I love ginger.  Not Ginger from Gilligan’s Island, but the actual spice that transforms bland foods into magical ones and gives a kick of exotic wonder to what would simply be ordinary bread or soda or crispy cookies. So without further ado, here’s my tribute to ginger in the form of a recipe that I want to try today.  It’s adapted from one of the best food blogs, Smitten Kitchen, so I have a tremendous amount of faith in it.

Gingersnaps

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
3 teaspoons ground ginger (for diehard ginger lovers, add 1-2 tsp fresh chopped ginger)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground white pepper
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/3 cup molasses

In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined. Add dry ingredient and beat at low speed until just combined. Thoroughly scrape down bowl to make sure all ingredients are well distributed.

Transfer cookie dough to plastic wrap and plate. Chill in fridge for at least two hours until firm.

Preheat oven to 350°F. Roll dough into 1-inch balls and spread two inches apart on greased or parchment paper-lined baking sheets. Bake for 10 to 15 minutes. (10 to 12 for softer cookies, 13 to 15 for snappier ones).

Also, I have to recognize one of my all-time favorite gingers because the opportunity is just too perfect.

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This entry was published on May 23, 2013 at 4:54 pm and is filed under Baking. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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