2012, The Fig Tree Blog
So I first stumbled upon this recipe while not paying attention in my Social Psychology class one day earlier in the semester. I couldn’t tell you how I managed to end up at this individual’s blog or how long I clicked through her seemingly endless supply of awesome-looking recipes, because I can’t for the life of me remember. Interestingly enough, I recently realized that the blogger who posted it also resides in Manitoba, making this situation even more puzzling for me. All I remember is that I had found it, added it to my bookmarks, and promised myself that I would try the recipe out when I had a spare moment between all the studying I had to do.
Here is the link to the recipe: http://www.thefigtreeblog.com/2012/09/gingersnap-cookies.html
Let me start off by saying that it was my first time working with gingersnap cookies. (Yes, if you haven’t already guessed, there will be a lot of firsts for me on this blog) With Fall upon us, it’s only fitting that I begin to crave these types of delicious seasonal foods that just aren’t as satisfying at any other time in the year! Sure, you could have a slice of pumpkin pie in June and it would still be very tasty with its smooth and spicy flavours, but not nearly as satisfying as eating it on a chill Autumn day in October.
Anyway, on to the recipe. I followed it almost exactly as shown except I realized halfway through the recipe that it called for ground ginger, NOT fresh ginger (which I had bought). Nevertheless, too lazy to look up the potential conversion between ground and fresh, I spent 5 minutes grating enough ginger to fill a tablespoon and slyly mixed it in with the wet ingredients.
One thing I noticed about the cookie batter was that it was a lot stickier than I was used to. I decided to combine the batter with my hands at one point and half of it kept sticking on to my hands instead of incorporating! I finally managed to roll out approximately 1 inch balls, roll them around in my sugar/cinnamon mixture, and excitedly squished them with a glass from my cupboard.
Overall, I found the recipe was extremely easy to follow and the cookies turned out super soft and chewy, which I liked. The spiciness of the ginger complimented the sweetness of the cinnamon without being too overpowering. Also, as I sat in front of my oven watching them bake, I noticed that my whole kitchen began to smell like a heavenly combination of those flavours as the ~10 minutes ticked by.
They were fairly lighter in colour than I was used to in a gingersnap cookie (probably something I did wrong), but the flavours were there nonetheless. One point: make sure that you leave adequate room between the cookies because they expand quite a bit in the oven.
Happy eating! Thanks for stopping by.