I was a bit skeptical at first. I have an absolute favorite gingersnap recipe (the one that everyone asks for). I already had a recipe for this kind of cookie, so why do I need another? I'll tell you why. Though this has ginger in it, it's not the focus. The molasses was really the star. This also had a secret ingredient that really added to the spiciness of the cookie.
This one was easy to put together. Dry ingredients in one bowl. Wet stuff in the mixer. Combine. Refrigerate. I've learned with a cookie like this to leave it overnight before baking. Better flavor. Plus, the dough was much easier to work with when it was cold. Getting back to those dry ingredients -- here's where the secret flavor came in. In addition to the ginger and cinnamon, Dorie had us add black pepper. It really added to the final cookie! I was hesitant, but I'm glad I added it.
According to the recipe, this makes 24 cookies. I have to add that it makes 24 HUGE cookies. I made mine a bit smaller, and they were still big! I think I got 48 cookies. Dorie cautioned us that they would spread like crazy. She was absolutely right. The dough balls were to be rolled in sugar and then flattened on the cookie sheet. I did a little sugar experiment. I rolled some in demerara sugar and some in sparkling sugar. Truthfully, in the end, we couldn't tell a difference.
Only eight to a cookie sheet. They got big! I should have taken an "after" photo for comparison.
You can see a bit of the sparkling sugar on the outside. They were thin, dark, and delicious.
Same cookies but showcased on a fall plate that the girl made.
Everyone who tried one of these cookies loved them. They were very thin and crispy with just a bit of chew in the center. If you can get them to last, they get better with age. The flavors blend and mellow and really stand out. On Saturday I made a maple pumpkin filling to go in some pecan cookie tart shells. It also went fabulously well spread out on one of these cookies.
Thank you to Pamela of Cookies With Boys for broadening my horizons.