Tuesdays with Dorie BWJ: Gingersnaps

December 17, 2013 at 10:58 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 13 Comments
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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.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here).  Don’t forget to check out the rest of the TWD Blogroll!


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  1. I have an ideal recipe for gingersnaps. I am now in my 70’s and made these when I was 10 with my mom. They are a soft chewy and delightful flavored cookie, you roll dough regular as you would, then form little balls, press with wet fork like when you make peanut butter cookies, then put sugar on top then bake. Out of the oven for couple minutes grab an ice cold milk and couple of these and you are in g/snap heaven, I can dig out recipe if you think you’d like to try it. It is affectionately called “Peggy’s Gingersnaps” (that was my name my family called me).
    Let me know
    Maggie in Michigan

  2. I don’t mind them a bit chewy 🙂 I’ve just made some gingerbread and white choc cupcakes, they were so yummy! Gonna put the recipe on in the next couple of days 🙂 Kim x http://www.eatsleepbakerepeat.wordpress.com

  3. These look SO good. I love the slightly chewy, slightly crunchy texture best, so this may be my ideal gingerbread!

  4. Looks so good – I love a great gingersnap!

  5. Good idea to double the spices!

  6. These look so delicious. I think I’d like them a little more chewy than crisp. I’m so cookie’d out right now with all of the Christmas cookies, but I’m printing this for a cold winter weekend when I have a craving for something sweet…and a cup a tea. 🙂

  7. Happy Holidays / Merry Christmas! Great and honest post, much appreciated!

  8. I increased the spices too…but it still didn’t seem like enough. And I was a bit disappointed they were chewy rather than snappy.

  9. You sure where in paradise! Beautiful! I was hoping for a more crisp cookie myself. The Miette cookie looks and sounds delicious. I don’t know why I have never bought that book, it always catches my eye in bookstores. One day, maybe. 🙂

  10. Love the pic!

  11. The smell of cookies always work to brighten the spirits. We had snow for a day and now we are back to liquid sunshine. Dreaming of paradise 🙂 Do you know if there is a published recipe for the Miette cookies?

    • yes, it’s in the Miette cookbook, but I have never made it myself (just bought on visits to San Francisco bakery). others have made it, and posted the recipe, online…just search for “miette gingersnaps” and you will find. the ones at the store are delicious, and very thin.

  12. Looks good

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