During my interview at Chez Panisse, as I sat across the table from Alice Waters in the main dining room at the restaurant, she asked me, “What do you eat at home?”Since I’m not exactly convincing when lying, I told her.“I eat popcorn, mostly.” And continued, “I’m a restaurant cook. I don’t have time to eat at home.”
In spite of that, or because of my chutzpah, I got hired and worked at Chez Panisse, where I stayed a long time. And one of my favorite recipes that I made there was theGingersnaps from The Art of Simple Food.
At first glance, one might think— Who needs this book? But as I turned the pages, I realized that these are recipes for the staples that people could and should learn, and the book is a complete reference for anyone who wants some solid, well-tested basics new dishes to add to one’s repertoire. Unlike larger and bulkier reference tomes, the recipes in The Art of Simple Food are for the way many people cook today and the book is laid out with a simple design to make it very easy for anyone to follow the recipes. It would also make an excellent gift for someone new to cooking who maybe would like to tackle a Caesar Salad or homemade pizza dough but needs a clue as to where to begin.
Most of the recipes have just a few ingredients and if you’re anything like me, you’re often just looking for the basic proportions for things can improvise once you’ve gotten the knack of making it—so I appreciate having a recipe for a basic polenta torta, a stripped-down risotto recipe that lends itself to whatever variation one might choose, and recipes for sauces like spicy harissa, basil pesto (with winter-friendly variations), meaty Bolognese and homemade tartar sauce which would liven up a simple roasted dinner of fish, meat or vegetables.
As I read through the book, not only was I charmed by the simple line drawings by Patty Curtain, but by the friendly, approachable tone of the book. There was no preaching, just gentle guidance on how to coax the best flavors from what’s available, which some of the clearest, easy-to-follow instructions on techniques I’ve seen in a cookbook.
But most importantly, it bears the message the good food doesn’t need to be complicated, expensive, or hard-to-prepare.Some of the recipes I’ve bookmarked are the crispy Fresh-Pickled Vegetables, savory Gougères, Herb-Roasted Almonds, and Sushi Rice, all of which I’ve made over and over again, and they’ve become staples in my kitchen.
Ginger Snaps
From The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Clarkson Potter) by Alice Waters.These cookies get crisp when cool and are great holiday cookies. I like them coated with lots of crystals of coarse sugar, which is called Hawaiian washed sugar in the US, or cassonade here in France. (Coarse sugar is also available online.)You can also rev-up the spices, and add ¼-½ teaspoon ground cardamom, cloves, nutmeg or allspice to suit your taste.
- 2 cups (280g) flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground black pepper
- 11 tablespoons (150g) butter, salted or unsalted, at room temperature
- 2/3 cup (130g) sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup 80g) mild-flavored molasses*, (sometimes called 'light' molasses)
- 1 large egg, at room temperature
- my optional step: coarse sugar crystals for coating the cookies
Stir together the flour, baking soda, salt, cinnamon, ginger and black pepper.
In the bowl of an electric mixer, or by hand, beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape down any butter clinging to the sides of the bowl.
Stir in the vanilla, molasses and egg.
Mix in the dry ingredients gradually until the dough is smooth.
Divide the dough in two equal portions and roll each on a lightly-floured surface until each is about 2-inches (5cm) around. Don’t worry if they’re not perfect; you can neaten them up in a second.
Wrap each in plastic wrap then roll them lightly on the counter to smooth them out. Refrigerate, or better yet, freeze the cookie logs until firm.
To bake, preheat the oven to 350F (180C) and line two baking sheets with parchment paper or silicone baking mats.
Slice cookie dough into 1/4-inch (a scant 1 cm) rounds with a sharp knife. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place
on baking sheet, evenly spaced apart. Leave a couple of inches, about 5 cm, between cookies since they’ll spread while baking.
Bake for 10-14 minutes, rotating the baking sheets midway during baking, until deep golden brown. The cookies will puff up a bit while baking, then settle down when they’re done. Bake on the lower end of the range for softer cookies, and more for snappier ones, depending on your oven.
Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.
Notes
Storage: The dough can be refrigerated for up to five days, or frozen for up to three months. Once baked, the cookies can be kept in an air-tight container for a couple of days but like anything made with butter, of course they’re best the day they’re baked.
*Outside the United States, molasses is often found in natural foods stores. For other overseas baking tips, check my post American Baking in Paris.
FAQs
Too little flour and too much sugar are often the source of flat cookies, so measure carefully and accurately by using dry measuring spoons and cups for dry ingredients (so that you can spoon the ingredients into them and sweep away the excess) and use cups with pouring spouts for liquids.
Why do ginger snap cookies crack? ›
A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture. Ensure your baking soda is fresh and active – learn more about that here.
Are ginger snaps a healthy cookie? ›
Gingersnaps are a healthier alternative to other cookies, being that they are generally low in calories and have many benefits. The ginger that is in these cookies has anti-inflammatory properties, is known to help treat nausea and fight heart disease and other illnesses.
Why are my ginger cookies hard? ›
Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
What is the secret ingredient to keep cookies soft? ›
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
How do you make cookies fluffy instead of flat? ›
Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.
Why don t my ginger cookies crackle on the top? ›
Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
Should gingerbread cookies be hard or soft? ›
Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!
What's the difference between gingersnaps and ginger cookies? ›
Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will. Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar.
Are ginger snaps OK for dogs? ›
You should not offer ginger snaps as a dog treat to your furry friend because the cookies can lead to: 1. Diabetes: Cookies like ginger snaps, gingerbread cookies, or ginger biscuits contain large amounts of sugar. Too much sugar can cause spikes in blood sugar levels or long-term health issues like diabetes.
Ginger biscuits or cookies are a type of cookie that is made from ground ginger, which is often used as a spice. These cookies have been shown to be beneficial for those who suffer from joint pain or inflammation because of its anti-inflammatory properties.
How do you know when ginger cookies are done? ›
Toothpick Test – This is one of the most common ways to check cookie doneness, and it can be used for many other desserts as well. Insert a toothpick into the centre of a cookie. If it comes out with a few moist crumbs clinging to it, the cookies are done.
Are molasses cookies the same as gingersnaps? ›
Gingersnaps typically have a crisp, snappy texture and a spicier, more pronounced ginger flavor, while molasses cookies are soft with a deeper, rich molasses flavor.
What type of molasses is best for gingerbread? ›
Choose unsulfured molasses when possible, since sulfur dioxide can leave an unpleasant, chemical-like aftertaste, according to Smith. “Unsulfured molasses is derived from processed mature sugar cane,” she said. “It's rich in flavor with a smoky depth. The most natural.
How do you fix cookies that are too flat? ›
Cookies will flatten if there is a bit of much fat in the dough, usually butter or shortening. Try adding more flour or oats or something else that will add to the firmness of your dough.
How do you keep cookies from flattening? ›
Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.
Why didn't my ginger snaps crinkle? ›
The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)
Why is my gingerbread not holding shape? ›
If your oven is too high/too cold, then this can cause the dough to lose its shape and spread. If you're using a fan assisted oven, then drop the temp by 10 -20 degrees, the recipe you're using calls for the temp to be 180 degrees so try that and see if it solves the issue.
