Gingersnaps
Recipe by Nicole Thom-Arens
Makes 8 dozen 1.5 to 2.5-inch cookies (about 100 cookies)
When Liam was in fourth grade, he did a holiday presentation on Finland and needed to bring a food from that country for classmates and guests to try. We decided to make Finnish ginger cookies, piparkakut. I’ve made them each Christmas ever since. I brush mine with a light vanilla glaze to give them a hint of sweetness and a nice shine.
Ingredients:
6 tablespoons unsalted butter, at room temperature3/4 cup dark brown sugar3/4 teaspoon kosher salt1 large egg, at room temperature1/2 cup molasses2 teaspoons vanilla bean pasteZest of 1 large orange1 cup whole wheat flour2 cups all-purpose flour1 tablespoon ground ginger2 teaspoons ground cinnamon (I use Ceylon cinnamon for these, as it is more traditional to Scandinavia. It has more citrus notes than American cinnamon.)1/4 teaspoon ground cloves
Glaze1 cup powdered sugar1 tablespoon melted butter1/2 teaspoon vanilla bean paste3 to 4 tablespoons milk
Instructions:
1) Combine flours, ginger, cinnamon, and cloves in a medium bowl. Set aside. 2) Cream butter and sugar in a large mixing bowl. 3) Add salt. Combine.4) Add the egg. Combine. 5) Add the molasses, vanilla bean paste, and orange zest. Combine. 6) With the mixer on low, slowly add the flour and spice mixture. 7) Mix until just combined. (This is a stiff, somewhat sticky dough.)8) Preheat oven to 350 degrees. 9) Line two baking sheets with parchment paper.10) Generously flour your rolling surface. 11) Taking a fourth of the dough at a time, roll out the dough to be about a quarter to an eighth of an inch thick. Use enough flour to keep the dough moving easily. (I have rolled these out to be nearly paper thin, but then they lose the cookie texture and burn quite easily.)12) Using cookie cutters of your choice, cut shapes and place the cookies on the lined baking sheet. (Because these don’t have any baking soda or baking powder, you can place them close together.)13) Bake for 7 to 9 minutes. 14) To make the glaze, whisk together all ingredients. If the glaze is lumpy, heat it in the microwave for 10 to 15 seconds and whisk again. Repeat until the glaze is smooth. 15) Brush each cooled cookie with a light coating of glaze using a pastry brush.
These cookies freeze beautifully. I like to store them in either the freezer or fridge to keep them fresh.
Ingredients:
6 tablespoons unsalted butter, at room temperature3/4 cup dark brown sugar3/4 teaspoon kosher salt1 large egg, at room temperature1/2 cup molasses2 teaspoons vanilla bean pasteZest of 1 large orange1 cup whole wheat flour2 cups all-purpose flour1 tablespoon ground ginger2 teaspoons ground cinnamon (I use Ceylon cinnamon for these, as it is more traditional to Scandinavia. It has more citrus notes than American cinnamon.)1/4 teaspoon ground cloves
Glaze1 cup powdered sugar1 tablespoon melted butter1/2 teaspoon vanilla bean paste3 to 4 tablespoons milk
Instructions:
1) Combine flours, ginger, cinnamon, and cloves in a medium bowl. Set aside. 2) Cream butter and sugar in a large mixing bowl. 3) Add salt. Combine.4) Add the egg. Combine. 5) Add the molasses, vanilla bean paste, and orange zest. Combine. 6) With the mixer on low, slowly add the flour and spice mixture. 7) Mix until just combined. (This is a stiff, somewhat sticky dough.)8) Preheat oven to 350 degrees. 9) Line two baking sheets with parchment paper.10) Generously flour your rolling surface. 11) Taking a fourth of the dough at a time, roll out the dough to be about a quarter to an eighth of an inch thick. Use enough flour to keep the dough moving easily. (I have rolled these out to be nearly paper thin, but then they lose the cookie texture and burn quite easily.)12) Using cookie cutters of your choice, cut shapes and place the cookies on the lined baking sheet. (Because these don’t have any baking soda or baking powder, you can place them close together.)13) Bake for 7 to 9 minutes. 14) To make the glaze, whisk together all ingredients. If the glaze is lumpy, heat it in the microwave for 10 to 15 seconds and whisk again. Repeat until the glaze is smooth. 15) Brush each cooled cookie with a light coating of glaze using a pastry brush.
These cookies freeze beautifully. I like to store them in either the freezer or fridge to keep them fresh.