Ginger. Full Stop.
Gingerbread Girl in a Pumpkin World.
Fall is here and so is pumpkin-flavored everything. Don’t get me wrong pumpkin pie + bread are absolutely delicious, but there’s only but so much of that I want to eat (I NEVER + truly mean NEVER drink pumpkin-flavored anything or eat the pumpkin-flavored bacon, cheese, or weirdness that randomly pop up every year).
For me, I get my rocks off by eating moist gingerbread cake or snaps. I love the heat that ginger provides. Its warmth feels like a nice spicy blanket in my mouth. Gingerbread cookies are unfortunately relegated to building overly sweet houses with gross jelly candy (yeah, gumdrops I’m talking about you). The joints of the house are put together with frosting and decorated with the poorest taste. Really, who is going to live in such a crazy looking house?! Oh yes, ginger people. I think ginger people have way better class and would decorate their homes with way less tacky pizzazz.
Anyways, I digress. I do have a freakin’ delish chewy gingersnap cookie recipe to share. I promise it will NOT disappoint unless you’re into pumpkin beer + pumpkin-flavored cold cuts which if you are please take a long hard look in the mirror right now and see the broken person you’ve become.
Chewy Candied Ginger Snaps
Preheat Oven to 350F
3/4 cup butter, room temperature
1 cup sugar (1/2 cup brown sugar + 1/2 white)
1/4 cup molasses
1 egg
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 cup of finely chopped candied ginger (about 10-12 chunks of crystallized ginger)
2 cups all-purpose flour
2 tablespoons granulated sugar for rolling cookie balls
Beat butter + sugar first. Once incorporated add salt, baking soda, ginger, cinnamon, ginger candy, egg + molasses. Mix until incorporated and then slowly add the flour.
I made 1 inch balls and rolled them in the sugar. 2 inches apart on a cookie sheet for 13-15 minutes. I like them chewy so I took them out at 14 mins.
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