Thursday, October 21, 2010

get spicy: bake {gingersnaps}

I am not much of a baker, though I would like to be.

One things I will bake during the Thanksgiving/Christmas holiday season (or why not Halloween?) is a batch of gingersnaps. They are small, sugary, spicy, and oh-so-nice! Perfect fall flavors...cinnamon, cloves, cardamom...these spices smell like holidays!

Speaking of spices...have I ever told you my spice rack drawer is my absolute favorite part of my kitchen?

{I am in love with this spicy pull-out!}

But I digress. Back to gingersnaps. They are perfect to bake for a holiday party, with a little dish of delicious creamy {pumpkin dip} on the side (recipe for that coming soon!)


1/2 cup unsalted butter (1 stick, room temp)
1 1/4 cups granulated sugar, 1/2 cup more for coating
2 eggs, beaten
1/2 cup molasses
1 tb balsamic vinegar
1 tsp vanilla extract
4 1/4 cup all-purpose flour
1 TB baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
1/2 tsp black pepper
(recipe yields 6 doz. snaps)

1. Mix butter and 1 3/4 sugar in large bowl with electric mixer on high

2. Lower speed, add "wet" ingredients: eggs, molasses, vinegar, vanilla

3. Sift together the "dry" ingredients: flour, baking soda, salt, and spices!

4. Slowly add the flour/spice mixture to the wet mixture and mix on low until well-mixed.

5. Divide dough into thirds. Place each portion on a piece of plastic wrop and form a 12 inch log with each. Wrap and chill for 1 hour.

6. Heat oven to 375 degrees F.

7. Slice logs into 1/2 inch thick disks. (Here is where I stray and roll the disks into balls!)

8. Dredge the disks {or, in my case, balls} in remaining half cup of sugar.

9. Bake for 10 minutes on a foil-lined baking sheet.

10. Let cool for 5 minutes, then transfer to wire racks.

11. Dip in a little {pumpkin dip} and enjoy!
(I promise to link up this sinful creamy recipe soon!)

Hope you're doing something spicy tonight!


Meanwhile, I am headed to the gym. Ate too many cookies!


PS: Linking up to these fabulous link parties:
A Little Knick Knack


  1. These look so good. I love gingersnaps. Come to think of it, though. I don't think I have ever made them. Thanks for sharing the recipe:)

  2. Wow! You have a HUGE range of spices and hrbs in there.

    We have a pull out for tins and jars. They're SUCH a good use of space, aren't they?

    We've got a couple of vintage suitcase....coming up in the next post!

    I like intermingling inspiration photos with one's from my home, otherwise I feel as though it gets too pie-in-the-sky and not about how to actually live those ideas out. Do you know what I mean?


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