Friday, May 21, 2010

Sugar, Spice and Everything Nice

(above) Ginger Snaps with Milk
Perfect cookies are the best way to end an otherwise horrible, horrible day. Second semester of junior year is infamous for being pretty brutal, but I think that this month could quite possibly be hell. The good news is, in only two more weeks comes summer, which will be a welcome reprive.
A great stress reliever is a cookie filled with literally sugar, spice and everything nice. I find it rather sad that cookies such as ginger snaps are often reserved only for Christmas. Cookies as good as these should be enjoyed throughout the year, preferably on a daily basis. These gingersnaps from 17 and Baking did not disappoint and are just as chewy, spicy and sweet as was assured. Although I was a little hesitant about dumping in a whole teaspoon of cloves, I stuck to the recipe and got wonderful results.

(above) Right - dry ingredients, left - wet ingredients
(above) Gingersnap dough ready to be chilled for 20 minutes in the fridge.

(above) Heaping teaspoons of the dough are shaped into balls and rolled in sugar.

(above) Cookies are baked for 8 minutes and allowed to rest on the cookie sheet for 2 minutes.

(above) A stack of gingersnaps.

Perfect Gingersnaps
Makes 5 dozen 2″ cookies
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling
  1. Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
  2. Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.Cookies will be very soft but will firm up.
  3. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.

Recipe from 17 and Baking. The link can be found here.


  1. Hi Lisa,

    I just found your blog a couple days ago, and I'm hooked. You take beautiful pictures!

    I'm a teenage food blogger too, and I tried out that same recipe a couple weeks ago. I had to make them again yesterday because they were so good.

    Also, I understand exactly what you mean when you say those last few weeks are hectic. With all the exams coming up, I'm getting more and more impatient for summer!

  2. I so agree with Adriana,u have a lovely blog with sweet bakes and would love to hop by again:-)))

    Well exams and hols ..go together dont they?

  3. Yummy, that looks wonderful. I love your photos! Have a wonderful week. :) Petra

  4. I love ginger cookies, and these look like great ones! The sugary, crackly top is lovely.