It’s Monday and most likely cold, snowy or rainy where you are, so I thought I would treat you all to a sweet today rather than an entree. Sometimes we need a little sweet to kick start our week. I’ve always loved gingersnaps and molasses cookies and this cookie is a combination of the two. This is not a true gingersnap cookie, which tend to be thin and crispy. This cookie is more of a molasses cookie with a spicy ginger flavor. It’s chewy, spicy and dark. I know gingersnaps may not be the most exciting cookie to people, but they’re one of Zoe’s favorite cookies, as well as mine.
I was perusing through a copy of the Marin Organic cookbook, (where I actually found my butternut squash soup recipe) and saw this gingersnap recipe from Table Cafe. Table Cafe is another one of my favorite local lunch spots. The owner is always there and she greets you with a big smile. Her food is all local and organically grown and her signature item is a dosa. A dosa is a delicious gluten free wrap (which resembles a crepe, but it’s not sweet like a crepe) filled with delicious ingredients such as, marinated & grilled chicken breast with wilted spinach & goat cheese or smoked wild salmon with grilled frisee and onions, and aioli. There are many different options as well as some amazing vegetarian ones. The cafe also has wonderful salads, soups and of course, sweets.
gingersnap cookies:
recipe from Organic Marin
makes about 36 cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
- 1 large or extra large egg – I always use extra large eggs
- 1/3 cup dark molasses – I used blackstrap here
- raw cane turbinado sugar – This is to top your cookies
I always pour liquids like molasses, honey or maple syrup into dry measuring cups, as these liquids are thick and gooey and would be difficult to measure out in a glass measuring cup. I love blackstrap molasses. These molasses give gingersnap and molasses cookies their rich dark color and add a punch of flavor.
Combine the flour, baking soda, ginger, cinnamon, allspice, salt and white pepper in a medium bowl and stir with a whisk to blend.
Cream the sugars and butter together in a large bowl (for about 2 minutes) using either a standing mixer fitted with the paddle attachment or a hand held mixer, until light and fluffy.
Beat in the egg and then the molasses.
Slowly mix in the dry ingredients until well combined.
Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes. I actually refrigerated my batter for 2 hours.
Once your dough has chilled, preheat your oven/ovens to 350 degrees, and line 2 baking sheets with parchment paper.
Bake the cookies for about 12 -14 minutes, or until they feel dry and firm on top. I would check them at 11 minutes to see where they’re at. Everyone’s oven has different cooking times, so your cookies might take longer or less time.My cookies took exactly 12 minutes to cook each time.
Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet.
I know it sounds strange, but these cookies actually taste better the next day. They get a bit chewier and spicier.
Pair these cookies up with a tall glass of milk, and your in heaven! SO good!
Thanks Averie. I do feel lucky that there are so many great and unique cafe’s where I live. It’s nice when you don’t have to travel far to get an amazing lunch.
these look so good! I love gingersnaps and these look wonderful and love that you used a local Marin cookbook. Table Cafe…sounds like quite a little gem (there are SO MANY gems up there).
Congrats on your new groc store blogging gig, too. AWESOME!!!!
I’m glad they stirred up a wonderful memory for you. I’m positive your kids will love these on a cold winter day. Maybe serve them alongside a warm cup of tea.
These remind me of my youth in the Alps. Mutter would have these ready when we returned from school. You have inspired me to make them for my children returning from school on a cold winter day.
great presentation.=)
I could eat a dozen of these right now! Boy they look inticing- so pretta
I love gingersnaps! These look wonderful.
Thanks Pam! I love them as well! I have made this recipe 3 times so you can imagine how much we love them in this house.
MMMM!!! These look sooo yummy! Im really trying to reel back my sweet consumption at the moment (my skirts are SO tight) but if I wasnt I would totally go for these! They remind me a bit of these soft ginger cookies I used to adore when we lived in Berkeley – from Virginias bakery – have you ever tried those…?? xox
Hi Em! I am trying to cut back on the sweets as well but my kids are not so I have to keep baking. I actually baked these on Friday and then cupcakes on Saturday. I am now officially sugared out! Luckily I had a bunch of friends who were happy to take the cupcakes off my hands. Now there are only have 3 gingersnaps left and my kids are asking what I am baking tomorrow, jeez!
I rarely venture out to Berkeley! I should go more often as there are so many amazing restaurants and cafe’s there. If and when I do head over there I will be sure to check out Virginia’s bakery! Thanks for the tip 🙂
I really love how you’ve alredy taken a bite from one of the gingersnaps. What a cute milk container too.
Hi Shaheen! I couldn’t help myself when I saw the cookies just lying there 🙂
These really look delicious. I have never used blackstrap in cooking. I was afraid it would overpower the other ingredients. Apparently not :-). I’ll have to give it a try. I hope you have a great day. Blessings…Mary
HI Mary! This was my first time using the blackstrap and I loved the flavor it gave the cookies. I may just try regular molasses next time just for kicks to see if there is a difference in flavor.
I’m always confused when a recipe doesn’t specify the molasses used need to be blackstrap or not. I would usually use the non blackstrap one for some reasons and would wonder sometimes if it will make any difference using the blackstrap one. These cookies look great and the blackstrap molasses work well for this recipe.
Hi Zoe! This recipe did not specify so I just used blackstrap. My cookies were definitely darker than the ones at Table Cafe and I think it’s because I used the the blackstrap molasses.
What fantastic cookies – Love blackstrap molasses! beautifully done and a superb cookbook
Mary x
Thanks Mary 🙂