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).
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.
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.
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).
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.
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.
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.
Filed under Cookies