The Flavors of Fall
By the time October rolls around, my ovens are in perpetual bake mode, from hearty casseroles and roasts to everything cinnamon and spice.
One of my favorites this fall is Gingersnaps – a recipe I developed for my national television cooking series At Home with Christy Rost. Crispy on the edges and soft inside thanks to the addition of cornstarch, I love the way they fill the house with spicy aromas as they bake. I always have the ingredients on hand, so I can whip up a batch whenever the mood strikes. For lunchboxes and after school snacks, coffee with friends, or the inevitable “will you please bring something to the meeting”, these cookies are quick and easy to make. Just roll teaspoons of dough into balls between your hands and let the oven do the rest. They’ll stay fresh in an airtight container for a week – assuming someone hasn’t eaten them.
With their signature crinkle tops and sugar garnish, gingersnaps are irresistible during the fall, but they are also a great cookie to keep on hand for the approaching Holiday season. Arranged in a basket as a host gift on Thanksgiving Day or tucked into cellophane sacs tied with red and green ribbon for neighbors or the postal carrier, you’re sure to receive rave reviews. Want to dress them up? Dip one end of each gingersnap into melted white chocolate, garnish with sprinkles, and allow the chocolate to dry. Enjoy!
Gingersnaps
- 3/4 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 egg
- ¼ cup molasses
- 1 teaspoon vanilla
- 2 cups flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/8 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- Granulated sugar, for garnish
Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream butter, granulated sugar, and brown sugar until light. Add egg, beat well, and add molasses and vanilla, beating until they are thoroughly mixed.
In a medium bowl, stir together flour, cornstarch, baking soda, salt, baking powder, cinnamon, cloves, and ginger. Using a large spoon, gradually stir the flour mixture into the creamed mixture until it is well blended.
Form cookie dough into a 1-inch balls and place them on greased cookie sheets. Bake 11 to 12 minutes. The cookies will spread. Sprinkle cookies with granulated sugar while they are still hot and transfer them to a wire rack to cool.
Yield: 3 ½ dozen cookies