Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jerrelle Guy of Chocolate for Basil lets us in on the secret to chewy, extra ginger-y gingersnaps.
Photo courtesy of Jerrelle Guy
I’m a complete ginger addict. Just glance at my produce bowl on the kitchen counter, and you’ll find far too many pounds of ginger root just waiting to be grated into my morning tea or a late night stir-fry. Open my fridge and you’ll see a row of ginger beer waiting for be poured into my go-to cocktail, the Moscow Mule.
Why? I’m obsessed with ginger’s spicy, fragrant earthiness. And let me tell you, these homemade gingersnaps hit the spot. They’re chewier and ginger-ier than most versions, which is exactly how I like them.
For the dough:
¾ cup of butter (softened)
1 cup of light brown sugar (packed)
¼ cup of molasses
1 teaspoon of vanilla extract
1 tablespoon of grated ginger root
2 ½ cups of all-purpose flour
2 teaspoons of baking soda
½ tablespoon powdered ginger
½ tablespoon of cinnamon
½ teaspoon of ground cloves
¼ teaspoon of salt
For the dusting sugar:
1/3 cup of sugar
½ teaspoon of powdered cinnamon
¼ teaspoon powdered ginger
Cream together butter and light brown sugar in a large mixing bowl with a handheld mixer. Add the egg, molasses, vanilla, and grated ginger root, scraping down the sides as you go to ensure everything is combined.
In a separate bowl, combine flour, baking soda, powdered ginger, cinnamon, cloves, and salt. Fold the dry ingredients into the wet ingredients until just combined. Refrigerate the cookie dough for a few hours or overnight. (Chilling the dough will give you the best texture.)
Preheat oven to 350°F. Have a aluminum foil-lined baking sheet nearby.
In a small bowl combine all the ingredients for the dusting sugar (sugar, cinnamon and ginger). Pinching off pieces of the refrigerated dough and roll between your palms to make balls about 1-inch in diameter. Roll the balls in the dusting sugar, and place them on the baking sheet, leaving at least 2 inches of space between each. Bake for 8 to 12 minutes or until crispy on the outside and chewy on the inside.