“If you want really spicy cookies, go try those ginger snaps…”
This was said to me last Monday at the Serious Eats 5th Annual Cookie Swap, a fun little shindig with an impressive variety of sweets and some serious cocktails that I was told (but had a hard time believing) were somehow even stronger last year. Of course I didn’t actually get to try anyone else’s cookies (or the gorgeous canelles that Dessertbuzz brought and we were all oohing and aahing over!) because mine were the only gluten-free option of the bunch. I wasn’t going to even label them as such, but did just in case there was another “me” in attendance. When Niko (Dessertbuzz) told me to check out the “really spicy cookies” and I responded, “They’re mine!”, I was rewarded with a happy face standing next to them, noshing away. He’d been trying to stick to a gluten-free diet, and was psyched to find my little plate amongst the gorgeous spread.
So, yes, these are really spicy gluten-free ginger snaps!
Which is exactly what I’d wanted — a cookie that truly put the snap! back in gingersnap!
These contain dried, freshly grated and chopped candied ginger, all slowly baked into a crunchy cookie reminiscent of the ones I remember from childhood. Following the advice of my beloved Cooks Illustrated, I made sure a good deal of baking powder helped the cookies rise and crack, to release some steam and therefore retain a nice level of crisp. I also baked them at a lower temperature for a longer time, so that they dried out a bit more as well.
I’m quite pleased with this little saucy babies. Let me know your thoughts if you make them.
Ho, ho, snap!
– Jacqueline xoxo
{gluten-free} 3 Ginger Snaps!
Ingredients:
- 2 1/4 cups (11oz) gluten-free cookie flour
- 2 Tbsp mesquite flour (optional but awesome)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 teaspoon kosher salt
- 10 Tbsp (5oz) unsalted butter or butter-flavored Earth Balance, room temperature
- 3/4 cup (7oz) dark brown sugar
- 1/4 cup (3 oz, weighed) molasses
- 2 large eggs
- 2 Tbsp finely grated fresh ginger
- 3/4 cup (4 oz) finely chopped candied ginger
- 1/2 cup white sugar, for rolling
Cream butter and sugar. Add eggs one at at time, beating until incredibly light and fluffy. Add molasses and fresh ginger and beat in to incorporate.
Reduce mixer to low, and slowly add dry ingredients. Then stir in candied ginger.
Refrigerate batter for one hour, or until almost firm.
When ready to bake, heat oven to 300 degrees F and put two racks in the upper and lower third of oven. Line baking sheets with parchment or Silpat. Roll dough into 1″ balls, and roll completely in white sugar, setting 12 cookies on a sheet. Bake on the top rack for 10 minutes, then rotate and bake on bottom rack for another 8-10, until the tops start to color (so basically start one tray on top as you prep your second, and then have two going at the same time – this, again, helps them bake to ultimate crispness!).
My batch made 40 cookies, but I can see how cute and even more authentically-original looking if they were even smaller. The Cooks Illustrated recipe says their batch makes 80 cookies, which makes me think they’re the traditional smaller size. Take this into consideration if you want to bake them smaller, just reducing the baking time appropriately.
This recipe loosely based on the one by Cooks Illustrated. Sign up for them… they’re worth it.
The Dusty Baker 
I looove ginger, and these sound wonderful. I’m curious, what does the mesquite flour add?
Mesquite flower is smoky and sorta spicy – it adds depth to anything spicy or chocolatey, in my opinion. I’ve had one bag of it forever, just using a tablespoon or two here and there. It’s not something I’d use a lot of because the texture is sorta gritty, but it just gives a little BAZING! to certain flavors :)
One of my favorite cookies!
These look amazing!! Perfect for the holidays :)
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I could eat ginger snaps for every meal….and snack!