Its that time of year that we celebrate summers end and a bountiful harvest season. The trees are shedding their leaves, the air is crisp and of course we now transition into the cold weather months. The pellet stove begins to boast a toasty roaring fire, the sweaters come out of the attic and the cookie baking season beings! What better way to sit back in front of a fire than with a wonderful spicy cookie? Actually for me its the most wonderful cookie EVER. These are hands down my favorite cookies and I’d like to think my kids will remember these someday.
Although Autumns full swing brought apples and pumpkins, its the gingersnaps and cider that I really could not live without. (oh and pumpkin pie!) I really do love these cookies for a variety of reasons. There is really nothing like celebrating the earths cycles with my family (through food especially). Although this cookie is a regular all year around in my house I make them the most during the autumn and holiday seasons. Being from a fairly small and broken family I only ever had one grandmother that I’d met, and she died when I was about Riley’s age (six), one of the last memories I shared with her was actually making gingerbread cookies. Every time I eat these cookies, I’m taken back to childhood. Its an instant family connection, a comforting and familiar taste that makes me feel like a kid again (a fairly normal one at that). Simply put it truly one of my happy memory foods.
- 2 1/4 cups all purpose unbleached flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon fresh grated nutmeg
- 1/2 teaspoon clove (be generous)
- 3/4 cup brown sugar (dark or light)
- 3/4 cup butter (melted)
- 1/2 cup molasses (not bootstrap)
- 1 egg
- 1/4-1/2 cup raw sugar for rolling (regular sugar will work fine too)
Combine dry ingredients in a bowl and whisk together. In another bowl combine wet ingredients mix thoroughly. Combine wet with dry and stir until combined. Wrap tightly in a plastic air tight bag or wrap in plastic wrap and bag and freeze. (I almost always freeze half of my dough) Place the dough into the refrigerator to chill at least two hours.
For Ginger Drops: Preheat oven to 350 degrees. Using a cookie scoop or a spoon divide dough into equal portions. Using your hands roll the dough in between your hands to form balls. Roll the balls in the raw sugar to coat. Place on a lined cookie sheet about 2″ apart. Bake for 10-12 minutes.
Gingersnaps: Prepare as directed above, using a flat glass or measuring cup bottom (or your fingers) press the balls flat. Bake for 12 minutes. Remove from oven and allow to cool about 5 minutes. Remove from pan and place on cooling rack. Place cooling rack on top of a cookie sheet and place in a 200 degree oven for around 10-20 minutes to dry.