Gentle Ginger Snaps

Rather than review the recipe in Best Loved Food of the '50s, suffice it to say that it was a dud.  The batter was dry and there was no way the recipe was going to work when baked.  I believe there was a serious printing error in the recipe.  Do you want good Ginger Snaps? Here is MY recipe!

Ingredients

2 1/2 Cups All Purpose Flour (I Use King Arthur Flour)

1 1/2 tsp ground Ginger Powder

1 1/2 tsp Baking Soda

1 1/2 tsp Allspice

1 tsp Kosher Salt

1 1/2 Cups Sugar

2 tbs Butter

1 tbs Fresh Grated Ginger (Fine)

1 Cup Apple Butter (Yes, Apple Butter -- If you can't find, use Apple Sauce)

1/4 Cup Molasses

• Preheat oven to 375 degrees F.  
• Spray cookie sheet with nonstick spray, or, better yet, use a silpat.
• In large bowl sift together the dry ingredients.
• Beat Sugar, Fresh Ginger and Butter together until well blended.  It's very little butter.  You will want to use a Stand Mixer if you have one on #4 for about 3 minutes. (My favorite: KitchenAid Artisan Stand Mixer)
• Using a fork, work in the Apple Sauce and the Molasses.
• Add the Flour mixture, 1/2 cup at a time, until well combined.  If using the Stand Mixer, again, use setting #4.  Careful!  You don't want the flour exploding everywhere.
• Make small, 3/4 inch balls of dough and space on silpat (or baking sheet) 1" apart.  No need to flatten.
• Bake for approximately 14 minutes.
• Cool for approximately 1/2 hour on wire rack.

Why Apple Butter and not Apple Sauce?  Simple.  Apple Butter adds a deeper, richer flavor, and you wont have to use more molasses to get depth in the taste of your cookie!

By the way, check out the Favorite Things Page (off of the Home Page) for recommendations on Baking Sheets, Wire Racks, and other items.  You'll be glad you did.

Enjoy!

--Alex