Helllooooo Friday! Oh how I have missed you. This week was crazy and it ended today with two exams back to back, as usual. Sigh. I’ll try to keep this post shorter than others because I’ve got about a bagillion things to do today.
This weekend is the boyfriend’s birthday weekend which, translated, means an excuse to indulge in good drinks, good friends and of course good food. I’ll be posting recipes from this weekend later on next week once I’ve recovered from the hangover that is about to render me useless. For today I bring you a recipe for regular gingersnap cookies and my own creation of gingersnap blackberry cookies.
This recipe came from a woman named Marie Ayers, she posted it here, at allrecipes.com.
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- Cinnamon sugar
- Preheat your oven to 350 degrees F.
- Sift, twice, the flour, ginger, baking soda, cinnamon and salt into a mixing bowl.
- In a standing mixer, or with hand beaters, beat the butter until creamy. A little bit at a time, beat in the sugar. Then, beat in the egg and that dark molasses.
- Sift into the butter mixture, 1/3 of the flour mixture and stir thoroughly to incorporate all ingredietns. Sift in the remaining flour mixture and keep stirring until a really soft dough forms. I know that this seems like a lot of sifting but if you want that amazing cracked crust on the cookies you gotta sift the flour mixture. I have to say I never thought a dough could feel so soft. It was like touching a cloud.
- If you want to make just the basic gingersnap cookie grab about a tablespoon of dough and roll it into a ball and place it on an ungreased baking sheet. You want the balls to be about 2 inches apart.
- Sprinkle each cookie with a little bit of cinnamon sugar.
- Bake for about 10 minutes. They come out beautifully and they taste as good as they look!
Gingersnap blackberry cookies
- Exactly the same as the top except ADD about 7 or so whole blackberries.
- Pre-heat the oven to 350 degrees F, and line two baking sheets with parchment paper and lightly mist that with cooking spray.
- Once you have the soft dough in the bowl take your blackberries and throw them in.
- Disclaimer: there is probably a better way to do this but these cookies were an experiment and this is what I thought of and did. Very gently squish and squash the blackberries with your hands. What you want is to detach the blackberry pods from the blackberry body and ideally get an unsquished pod in every bite. That’s wishful thinking and not what happened for me. It got pretty messy, but I managed to keep the majority unsquashed and mixed them in as evenly as I could. The blackberries will add a considerable amount of moisture to your dough so you will no longer be able to roll them into perfect balls. I used a tablespoon measure to scoop the dough out onto to baking sheets.
- Spread the cookie balls about 2 1/2 inches apart because they will spread.
- Sprinkle a little cinnamon sugar on each cookie, just for good measure.
Bake for 10 minutes. Here’s what they looked like.
Certainly not as pretty as the other ones but boy did they taste good, especially when you got a big bite of blackberry in there.
- 1/2 cup of sugar
- 1 tbsp cinnamon
I hope you make these and enjoy them as much as I did! Have a great weekend.