Welcome to Basically A Baker! I am Jessica. I am kicking off the start of this blog with some snappy cookies. These ginger snaps taste amazing with a dollop of vanilla ice cream plopped on top. They have just the right amount of fresh grated ginger kick. Ginger is very strong. I cannot down these without either some milk or ice cream. It would be too dry and ginger-y to me. But if I add a creamy substance on the side, I can’t stop eating these. I did edit the recipe (partial credit to me) so here it is:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
4 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground white pepper
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/3 cup maple syrup
1 tub of vanilla ice cream (the most expensive you can find, why not?)
Yields: at least 2 dozen
In a medium bowl, whisk together the flour, baking soda, salt and spices (only use 3 teaspoons ginger). In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg, maple syrup, and 1 teaspoon ginger and beat until combined. Add dry ingredient and beat at low speed until JUST combined.
Move your dough to a plate that has plastic wrap on it. Keep in the fridge for 6 hours.
Preheat oven to 350°F. Roll dough into 1-inch balls and spread at least two inches apart on baking sheets that have either been greased or lined with parchment paper.
Bake for 13 to 14 minutes. Wait 2 to 5 minutes before transferring your cookies to a cooling rack using the help of a spatula.
When cooled enough that the ice cream won’t melt if you put it on and the cookie is firm, put a scoop of the vanilla ice cream the size of your preference on top. Maybe make a sandwich by adding another cookie.
The cookie + ice cream + another cookie = deliciousness equation.