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
Ingredients
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1/2 cup
room temperature butter
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1 cup
sugar
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1/3 cup
unsulfured molasses
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1
egg, beaten
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2 cups
all-purpose flour
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3/4 teaspoon
baking soda
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1/4 teaspoon
salt
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1 tablespoon
ground ginger
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1 teaspoon
Saigon cinnamon
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1/4 teaspoon
ground allspice
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1/8 teaspoon
freshly ground black pepper
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2 tablespoons
crystallized ginger, minced
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3/4 cup
confectioner's sugar, set aside
Directions
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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.
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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.
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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.
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