As always in December I promise myself that I will not be baking any (!) cookies and then I don’t know what happens but I keep baking and questioning if there will be enough cookies for everyone on my list. There are times when I hear myself: “You just went through a 5.5 lbs of flour in a week, are you sure you need to go get another bag?”
I have been on a quest to find a good gingersnaps recipe for quite some time. As part of my searches, I decided to bake the gingersnaps from Baking with Julia last December. The cookies were a total disaster…I ended up making cheesecake crust with them and I still could not hide their sogginess and blandness. So, I admit that I was not enthusiastic at all when our Tuesdays with Dorie baking group picked this as one of our December recipes.
The only change that I made to the recipe was to increase the spices three times and to try the molasses glaze. The cookies took way longer to bake that the recipe suggested. They were crunchy with a very prominent molasses flavor and quite dense. I do not think that I will try this recipe for a third time. And if I do, I will use cake flour instead of all-purpose flour, increase the spices, and skip the molasses glaze.
Do you have a good and tested gingersnaps recipe? Dorie’s Speculoos recipe from Around My French Table has been the closest to what I am looking for.
If you would like to give this recipe a try, please follow the link.