Gingersnaps sandwiched with a fudgy chocolate sauce

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I love gingersnaps. I love the spiciness and the crunch. The size and the not-too-sweet of them. They’re simple looking, may be even a bit boring, but there’s a lot going on in a good, homemade gingersnap.

The problem is they do have a bit of a blah look. Like a soda cracker in that they seem a little abandoned on their own. Like they’re just there for support.

I don’t mind the plain-Jane look but I have a daughter who prefers embellishments. She’s an eat-the-frosting-leave-the-cake kind of girl and if there are fingerprints in anything sweet we know they’re hers. She is not a fan of gingersnaps for all of the reasons I love them.

So this was my challenge…convert my daughter into a gingersnap fan. Or at least help her develop a taste for them.

It wasn’t rocket science. Amelia tracks in the chocolate sauce gave me the idea to sandwich the gingersnaps with the molasses-y chocolate sauce from my last post. It’s thick and spreadable when it’s been out of the fridge for half an hour or so. And it’s dark and delicious.

Every Maritime family has their gingersnap recipe and I have discovered that they can be quite similar except for the spice combination. This particular recipe was given to me by a friend from PEI (handed down through her family) and a friend from New Brunswick (an old family recipe too). The only difference: one has allspice, the other nutmeg. I’ll leave the choice up to you.

Ice-box cookies prove that there can be great convenience in from-scratch cooking. Made ahead of time and stored in the freezer, you can have a batch of these cookies out of the oven and ready to eat in under 30 minutes with really no effort required on your part.

Ice-box gingersnaps

  • 1 cup butter
  • 1/3 cup brown sugar
  • 2/3 cup Grandma Fancy Molasses
  • 3 cups flour
  • 2 t baking soda,
  • ½ t salt
  • 2 t ginger
  • 1 t cinnamon
  • ½ t cloves
  • ¼ t nutmeg or allspice
  1. Mix in order given. Make into three rolls and freeze or refrigerate until needed.
  2. To bake: remove from freezer (or fridge) about 15 minutes before slicing. Bake at 350 about 10 minutes, on a parchment paper-lined cookie sheet. Watch closely – you want them to be crispy but not too dark.

 Fudgy Five-Minute Chocolate Sauce

fudgy five minute chocolate sauce

 

One more thing…

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3 thoughts on “Gingersnaps sandwiched with a fudgy chocolate sauce

  1. Alkori says:

    These are wonderful coekios . they look beautiful, are easy to make, and my 10 year old son loves them! Two notes on my changes: 1) I baked the coekios at 350 , before finding out the correct temperature is 375 (thanks Allyson) . so the coekios were softer, rather than like a gingersnap; 2) I used turbinado sugar on top, instead of white sugar, which worked out well.

  2. thanks to computers I was able to find this recipe that got mislaid this year. I love all my molasses recipies. but never had a recipe book of
    Crosbys.

    I have made these ginger snaps for over forty five years I found the recipe on the side of the Grandma Molasses container my family and friends just love them . love to see this recipe on the container again so others could enjoy them.
    Thanks Carol Ferguson,
    36 East River Drive, Stratford P.E.I. C1B 2E4 Canada

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