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.
- 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
- Mix in order given. Make into three rolls and freeze or refrigerate until needed.
- 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.
One more thing…
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