If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Some of our fondest memories are attached to our five senses.
The warm hug of your favorite aunt. The smell of freshly picked berries in summer. Glorious sunsets over the gulf spent with your spouse on a deep-sea fishing trip. The song which played during your first dance as husband and wife. The taste of gingersnap cookies shared with grandma at tea time. The latter is my memory of the moment. I loved sitting next to grandma as she poured cups of orange pekoe or earl grey tea, the perfect accompaniment to her store-bought gingersnap cookies. My grandmother was very advanced in her years, but sharp as a whip for the longest time. She told me many stories of people she knew, friends, former neighbors during our tea time. I'm thankful for our time together and often use these cookies as a token of gratitude. —midnitechef
- 1/2 cup room temperature butter
- 1 cup sugar
- 1/3 cup unsulfured molasses
- 1 egg, beaten
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon Saigon cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons crystallized ginger, minced
- 3/4 cup confectioner's sugar, set aside
- Beat the butter, sugar, and molasses until smooth. Add the egg and beat it until smooth again. Sift the dry ingredients, leaving out the confectioner’s sugar. Add the dry mixture to the butter and beat on low. Stir in the crystalized ginger just as the flour starts to disappear.
- Spoon the dough into 1 inch balls, then roll in the confectioner’s sugar. Place the balls on a greased cookie sheet, or silicone pad on a sheet, even parchment paper will work. Keep the cookies 2 inches apart.
- Bake at 350ºF for 8-9 minutes, you want the edge to be stiff and the centers to be set but soft. Let the cookies cool on the pan until firm then remove to a rack to completely cool. Store in airtight containers until ready to serve.
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
What to watch (and cook to) on Netflix.
It's time to travel.
Why you should be drinking tequila.
Put cake on a pedestal.