Tuesdays with Dorie BWJ: GingersnapsDecember 17, 2013 at 10:58 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 13 Comments
Tags: baking, cookies, dessert
Last week I was in paradise, now I’m back to reality. I’m trying to brighten up the Brooklyn dreariness with a tree and some holiday-spiced cookies. How convenient that David Blom’s Gingersnaps are up for TWD this week. Cutout cookies are fun, I think. Sticky doughs can be tricky to work with and get soft quickly, but I’ve found that rolling out dough on parchment and then chilling the rolled sheet for 10 or so minutes before punching out shapes makes the process a lot easier.
I heard that these cookies tasted more like molasses than ginger, so I doubled the spices in my batch. I also reduced the water called for in the recipe to just 1 tablespoon, as I didn’t think the dough needed so much extra moisture. Since I was trying to boost the spiciness, I skipped the molasses glaze and sprinkled my stars with sanding sugar instead. While I baked these a few minutes longer than the recipe called for, they were still a little more chewy than snappy. They never quite dried out in the center.
These may not be my ideal gingersnaps (those are from Miette, although I’ve only had them in the shop and have not tried their recipe in my own kitchen), but they were tasty enough and the recipe was small enough that I don’t mind too much. They were good with tea.