Celebrating Modern Jewish Living Through Food, Tradition, and Family
Chewiness on the inside and crispiness on the outside with deliciousness all around!
The Backstory: I don’t know about you, but to me, gingersnaps (done right) are just about one of the most delicious, cozy, comfort foods on the face of the earth. Just the smell of them remind me of being a kid and eating them straight out of the box…(probably the root cause of so many other issues in my life, but hey, that’s a backstory for another day, and let’s just call that one, the backside, shall we?) But I digress. More of the Backstory after the recipe…
…The Backstory continues: Gingersnaps get their gorgeous color and depth of flavor from molasses, one of God’s true gifts to those of us who love to bake. Okay, so maybe God didn’t create molasses, but I’d like to think that given the option, he would have, that’s how divine it is. Oh, I’m full of (something) innuendoes today.
These cookies can be stored up to a week in a plastic storage bag or a cookie jar and they freeze perfectly. Just pop them in the freezer and take them out whenever you want to serve them. I often make extra cookie dough and store it in freezer bags, toss it in the fridge the night before I want to use it and it bakes off beautifully.
What I love most about these is their distinct spiciness and their unique combination of slight chewiness on the inside and crispness on the outside. This combined with their crackly top and glistening sugar crust, truly make them special. Be sure to roll them very liberally in the sugar before you bake them so they come out sparkling and extra crisp.