T’is the season to be jolly, Fa la la la la..a popular carol goes! Seems like I have been waiting forever to write this post & share it with you!
The month of December almost always seems to bring an exciting sparkle & magic in the air. A sprinkle of festivity, a slight but definite nip in the air, everyone scurrying around to get their Xmas trees out of their dusty boxes, checking & rechecking their shopping lists one last time. Oops did I forget to add the candied peel & wrapping paper to my list once again?!
Whichever corner of the world you live in, Christmas season always spells a few things in common for everyone; charming floral wreaths adorning every front door you walk past, luminous scented candles & deep crimson poinsettias by every window sill, Christmas trees with gift packages of all sizes beneath them, warm n’ cosy crackling fireplaces, multi coloured lights & shiny baubles, loads of mulled cider & hot chocolate with toasted marshmellows, family reunions with squealing children & overwhelmed doggies, large tables groaning with festive food and not to forget, the delightful aroma of delicious warm baked goodies emanating from every kitchen, be it chocolate, cinnamon or ginger!
So it was only but natural that we should usher in Christmas season here together with this recipe spelling tradition & warmth & bursting with Yuletide flavours.
Old fashioned & large Gingersnap cookies always announce the onset of Christmas for me, probably cause they’re salty-sweet from the molasses they rely on for their sweetness & caramel colour, slightly spicy what with all the ginger, cinnamon & nutmeg in them & most importantly for their soft chewy centre & beautiful crisp edges, that say ‘Snap’ when you break it in two…perrrfect!!
So join me on this merry ride this December, as we traverse through sweet & savoury missions alike, ensuring just one thing along the way, to keep ourselves & all around us cheerful & bright, stay safe & maintain social distance & pray for the good health & prosperity of all humankind across all man made barriers!
Season’s Greetings to you & yours from the Culinary Konnoisseur!
Recipe for Old Fashioned Gingersnap Cookies
Ingredients (makes 12 -14 cookies)
- 110 grams unsalted butter, firm at room temperature
- 280 grams all-purpose flour/maida
- 100 grams sugar
- 100 grams dark brown sugar, lightly packed
- 113 grams molasses (see procedure)
- 1 large egg
- 2 teaspoons ginger powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
For rolling the cookie dough balls:
- 100 grams powdered sugar
- 1 teaspoon cinnamon powder
To make molasses
- In a heavy bottom saucepan, take 150ml of water & 100 grams of dark jaggery & heat on a low to medium flame until completely liquefied/melted.
- Now stir continuously for 3-4 minutes until the mixture darkens & thickens & switch off the flame. Avoid burning or over cooking the jaggery else it will solidify again. The idea is to get thickened but melted jaggery. Allow to cool for 5-7 minutes before adding to the cookie dough.
Steps to follow
- Preheat the oven to 180 degrees Celsius. Line two aluminium cookie trays with butter paper preferably, else grease well with butter.
- In a large mixing bowl, use an electric hand mixer to beat the butter, sugar and brown sugar until light and fluffy for about 2 minutes.
- Add the molasses and egg and beat until combined.
- Sift together all the dry ingredients namely, ginger, cinnamon & nutmeg powders, salt, baking soda, baking powder and flour and beat until combined.
- Add to the wet ingredients & beat it in gently to combine into a soft sticky mass.
- Roll into small balls around the size of a lemon between your palms (approx. 1 tablespoon).
- Mix the powdered sugar with the cinnamon in a shallow plate. Roll each cookie dough ball 2-3 times in the cinnamon sugar before placing on the prepared baking trays to coat them well.
- Gently flatten between the palms to form a thick rough cookie shape.
- Bake for 12 to 14 minutes, until you get a cookie that’s soft centred & crisp on the edges.