I’ll confess – I meant to leave you with a sweet treat before heading out for vacation, I swear it. Because I knew that when I got back, I’d be cutting back on the sweets for a while. The truth is, I totally forgot to, and there’s really no excuse other than that. I opened up this here site after another week of being away from it and saw that I’d started this post, meaning I’d added the pictures and the recipe according to my usual system of doing things, but that was it.
Funny how things like that happen, eh?
Anywho, we’re back from the weirdest vacation I think I’ll ever take (in a totally good way) and I’ll tell you all about it once I get the chance to clean up the pics and sit here for a while. But the summary is this: we had a bunch of quick, fun trips from the Midwest through the Deep South, and I’m not kidding when I say we ate our way through each and every stop. You won’t be surprised to hear that we even found a few wineries along the way.
But we’ll get to the rest later – promise.
Today, I wanted to finally share these gingersnaps, since I didn’t manage to pull through last month. More ginger cookies? Why, yes. Sure, we have graham crackers and triple ginger cookies already, but can you have too much ginger? I think not. Plus, they’re all just a little bit different. Graham crackers? Well, silly, those are for s’mores (there’s a gluten-free version, too!). Triple ginger cookies? Those are for eating over the Holidays with a mug of spiced (or spiked) cider at the fireplace. Gingersnaps? These are for everyday life.
These aren’t nearly as crisp as the ones in the goldenrod bag that you buy from the snack aisle in the grocery store. These are crunchy on the outside, chewy in the middle. They remind me of a cool, fall Chicago morning – those mornings you wake up to and just know they’ll be perfect. They’re meant to be eaten on a day when the leaves are falling, crisp and brilliantly colored – brick, burnt orange, and pumpkin-tinged. For days when the sun glistens through the trees and reflects brightly off the windows, but the breeze around the corner provides that perfect counter-attack against the heat that is slowly waning for the year. Man, I miss those mornings some kinda bad.
If you’re like me, and perhaps those sure-fire signs of Fall aren’t quite lining up for you the way you’d like, that’s fine too. Summer in October suits me just as well, truth be told. Either way, gingersnaps are a welcome addition to any day – warm, breezy, and fall-ish or sunny, clear, and reminiscent of July.
from David Lebovitz’s Ready For Dessert; makes 60
time commitment: 2 hours (includes 1 hour for the dough to chill)
3 c all purpose flour
2 1/2 t baking soda
1/2 t salt
2 1/2 t g cinnamon
2 t g ginger
1 1/2 t fresh g pepper
1/2 t g cloves
2 sticks unsalted butter, room temp
1 1/4 c sugar
1 t vanilla extract
2 eggs, room temp
turbinado or regular granulated sugar, for coating the cookies
in a medium bowl, combine flour through ground cloves and whisk until mixed well.
in a stand mixer, or in a large bowl using an electric mixer, combine butter and sugar, mixing on medium until smooth. mix in molasses and vanilla, then add eggs one at a time, until thoroughly incorporated. add flour mixture and mix until completed combined.
divide the dough into four pieces. lightly flour a surface and roll each piece into an ~8″ log, then roll up in plastic wrap and refrigerate for about 1 hour (alternatively you can freeze for less time).
preheat oven to 350 F. pour coating sugar into a small bowl. working with one log at a time, slice into 1/2″ cookies, and press one side of each cookie into the sugar, then place the other side down on a parchment or silpat-lined baking sheet. bake for ~10 minutes. if using two sheets, rotate sheets halfway through to even cooking of each sheet. remove, let cool for a few minutes, and transfer to wire rack to cool completely.
ps – you can store the dough in the fridge or freezer if you want to bake sections off at a time. or you can do it all at once – whatevs.