When I think of Gingersnaps, I automatically think of Molasses. So, imagine my surprise when I start seeing my fellow Alpha Baker's cookies and they were all a light golden brown. It puzzled me until I read the recipe and discovered that we'd be using two special ingredients: Golden Baker's Sugar instead of brown sugar and Golden Syrup instead of molasses. I have to admit that I had no earthly idea what Golden Baker's Sugar was. What did we ever do without Google?! I can't help but wonder why I don't know about this sugar?? Two years of Pastry school and not once did we cover this. Was I absent that day?? Rose provided an alternate means to achieve the same result, but I was fortunate enough to find it in the local grocery store.
Making the cookies was quite straightforward except for melting the butter instead of creaming it like most recipes. Proper temperature of the ingredients was also key to keeping the cookies from spreading and obtaining the lovely cracked texture on top. Chilling the dough before baking is key.
I put these cookies to the test with the picky guys in my family. The light color threw them a little off, so I didn't fess up to the ginger part and just offered a "nice warm cookie." Had I mentioned Ginger, which sounds like something healthy and ominous, they would have kindly refused. My 7 year old always says "nah, I'm not hungry right now Mom, maybe later, I promise!" What kid isn't hungry when offered a cookie?!! Good grief, once again I'm that Mom forcing cookies on my child! ;)
The results......
7 year old: "Thumbs up Mom, but something in them made my mouth feel on fire." (The cookies weren't temperature hot). Quite discerning for such a young pallet. I'm impressed!
Husband: Yum! do these have Ginger in them? I like that they don't have other spices.
I find the cookies subtle, but good. My mind does a little mental gymnastics trying to reconcile the taste with the name though...I keep expecting the molasses and snap!
As always, we're not allowed to share the recipes, but if you'd like to read more about our baking adventures with The Baking Bible, go here.
Ah the mother forcing baked sweets on her healthy child! Me too!
ReplyDeleteI didn't know that chilling the dough woukd stop the spread. I can't say I noticed a difference in mine - I will have to re bake them...
I think golden sugar probably more a UK item? Like how they call it caster sugar for superfine sugar. Your cookies look great. Mine was more like crack than snap..LOL! ..cracking of my tooth..lol!
ReplyDeleteMaybe we should just call them Golden Cookies! Your cookies look great. So lucky to find the elusive golden caster sugar. Does it taste similar to any other sugar you have used? Lucky boy to have a mom who went to pastry school!
ReplyDeleteWhat a polite 7 year old! They did have a bit of heat. I'm surprised children would like them.
ReplyDeleteJill.. I was surprise when they came out pale as well.. my first back was very pale, the next batch I left them a bit over the baking mark just to see the different, which turn it it was not by much, just more crunchy. And you are right .. whatever did we do before Google?
ReplyDeleteThe color threw me too. I had to laugh when Hanaa mentioned that one of her taste testers thought the cookies were peanut butter after looking at them. Thankfully the flavor is all ginger :). If you haven't visited already, I'd love for you to stop by. Take care.
ReplyDeletePatricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2015/1/25/tbb-gingersnaps
ב''ה
ReplyDeleteSome of my kids also liked the ginger. Train them young! :) I'll have to try these with molasses some time.
Hi Jill! Mine didn't snap either! But they sure are delicious. I love these cookies. I am definitely baking these again. So glad your little one liked them too. I hope you find a minute to visit me at www.artfuloven.com Happy baking, and see you next week for the Swedish Apricot and Walnut Bread.
ReplyDeleteWhat gorgeous crackly tops! I'm glad you were able to trick your family into trying these and wow, how perceptive of them to pick up on the ginger (my mouth is on fire...cute). I added fresh ginger to my cookies but should have done half with and half without so I could do a taste test. I could have had your 7-year-old super-taster come and note the difference :)
ReplyDeletei love your son's comment! i think it is unanimous that we should change the name of these to ginger cookies or golden cookies, anything but gingersnap!
ReplyDeleteThat mouth on fire thing, kid? That's the basis of most of the world's great foods. Enjoy.
ReplyDeleteCookie on fire! Kids can be so funny. Your gingersnaps are gorgeous. They are completely delicious in every way.
ReplyDelete