Baked Sunday Mornings: Gingersnaps with Lemon Sugar

Posted by hsimpsongrossman on January 18, 2015

I was planning to skip this one.

It’s Friday morning, two weeks away from first term exams (4 exams, 4 papers, thanks for asking), we’re going on a ski vacation in a couple of days and the Sabbath will kick in a bit over two hours.  Pretty irresponsible to  bake anything now, let alone cookies to be featured on my blog, which means pausing between each step for pictures and constantly cleaning up  (for the sake of appearance, in the pictures).

Gingersnaps with Lemon Sugar Lined Up
Lined Up

Unless you are one of us. Crazy bakers, that is.  Or a ginger addict.  Or both.

I did go a bit too far this time, though.  Rather than spending the morning studying and taking a short baking break when I deserve one, I came up with this genius idea: since I’m anyhow messing up the kitchen, I might as well call it a ginger day and finally try one of those recipes I have been dutifully pinning on my Ginger and Molasses board on Pinterest.

Gingersnaps with Lemon Sugar Molasses Time
Molasses Time

What can I tell you, my ginger day started off on the wrong foot with unsuccessful gingerbread waffles for breakfast.  I looked at a number of recipes and came up with a sourdough (my new mishegas)-whole wheat-ginger-and-molasses batter.  For the first time in my waffle making career the batter stuck to the waffle maker! It took two more failed tries to make me stop and switch to pancakes (using the same batter).  My streak of bad luck continued as I burned half, flipped others the wrong way and spilled some of the batter on the floor.  It was such a catastrophe that the kids begged me to leave the kitchen.

I probably should have left the kitchen, but  had a reputation to fix and a baking deadline to meet.  So despite my better judgement I gathered what little baking energy I had left in me and grated a lemon  for a lemon sugar coating for these Gingersnaps.

Gingersnaps with Lemon Sugar Lemony Sugar
Lemony Sugar

These spicy balls caught my eye the first time I saw them, as they are dairy-free and I am on an everlasting quest for good, dairy-free desserts to serve after meals containing meat (for kosher reasons).

Gingersnaps with Lemon Sugar In a Jar
In a Jar

Considering the lack of butter in those I couldn’t resist going the extra mile and making them even less sinful.  I substituted 1 2/3 of the all-purpose flour with 70% whole wheat flour.  Along the same lines I omitted ½ a cup of the sugar called for in the cookie batter.  And I add ¼ ground cloves to spice things up a notch.

Gingersnaps with Lemon Sugar Rolling in the Deep
Rolling in the Deep

They turned out to be real crowd-pleasers.  My royal tasters (yes, the same ones who drove me out the kitchen an hour earlier) followed the rich and spicy aroma emanating from the oven.  I couldn’t stop Princess from tasting one straight off the cooling rack, Better Half commented on their perfect texture, the boys came back for seconds and His Royal Highness, overhearing his father declining another one, gracefully suggested: “OK, so I’ll have another one” (his third..).  It’s been a long time since I have managed to cater to everybody’s liking and these gingersnaps were instantly placed in our list of biscuits to make over and over again.

Gingersnaps with Lemon Sugar Asymmetry
Gingersnaps with Lemon Sugar Asymmetry

They were easy and fun to make- no need to take the mixer out and a mere couple of bowls and a few utensils were used.

And they give a nice new twist both on the good old chocolate crinkles and the classic gingersnaps.

Gingersnaps with Lemon Sugar My Cup of Tea
My Cup of Tea

You can find this recipe from Baked Occasions  on the Baked Sunday Mornings site and I can finally go back to my studies.  Happy baking!

Gingersnaps with Lemon Sugar Peace of Mind
Peace of Mind

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10 thoughts on “Baked Sunday Mornings: Gingersnaps with Lemon Sugar

  1. Your cookies have such great height! Mine were like flat little pancakes. Not quite sure what happened there. Glad you fit them in on your study break!

  2. So beautiful – I love how plump yours look. I have an obsession with non-flat cookies. And I’d like to try the whole wheat route as well, I think it sounds great.

  3. Well I’m glad I’m not the only one who insists on baking at inappropriate times… like the night before leaving for my honeymoon! (Husband was not pleased at the time, but he sure was happy to have Banana Whoopie Pies on the plane…) Yes, I think we understand each other in this group… 😉

    I’m so glad these turned out for you, after the waffle/pancake disaster– we all have those days, and it’s nice to have a victory! (Smitten Kitchen has a good gingerbread waffle recipe that I made. She also make lots of recipes with Jewish/Middle Eastern flavors and spices. I love her so much.) Your substitutions/reductions are very daring– I would be too afraid to alter the quantities!

    Good luck with your studying!

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