During my interview at Chez Panisse, as I sat across the table from Alice Waters in the main dining room at the restaurant, she asked me, “What do you eat at home?”Since I’m not exactly convincing when lying, I told her.“I eat popcorn, mostly.” And continued, “I’m a restaurant cook. I don’t have time to eat at home.”
In spite of that, or because of my chutzpah, I got hired and worked at Chez Panisse, where I stayed a long time. And one of my favorite recipes that I made there was theGingersnaps from The Art of Simple Food.
At first glance, one might think— Who needs this book? But as I turned the pages, I realized that these are recipes for the staples that people could and should learn, and the book is a complete reference for anyone who wants some solid, well-tested basics new dishes to add to one’s repertoire. Unlike larger and bulkier reference tomes, the recipes in The Art of Simple Food are for the way many people cook today and the book is laid out with a simple design to make it very easy for anyone to follow the recipes. It would also make an excellent gift for someone new to cooking who maybe would like to tackle a Caesar Salad or homemade pizza dough but needs a clue as to where to begin.
Most of the recipes have just a few ingredients and if you’re anything like me, you’re often just looking for the basic proportions for things can improvise once you’ve gotten the knack of making it—so I appreciate having a recipe for a basic polenta torta, a stripped-down risotto recipe that lends itself to whatever variation one might choose, and recipes for sauces like spicy harissa, basil pesto (with winter-friendly variations), meaty Bolognese and homemade tartar sauce which would liven up a simple roasted dinner of fish, meat or vegetables.
As I read through the book, not only was I charmed by the simple line drawings by Patty Curtain, but by the friendly, approachable tone of the book. There was no preaching, just gentle guidance on how to coax the best flavors from what’s available, which some of the clearest, easy-to-follow instructions on techniques I’ve seen in a cookbook.
But most importantly, it bears the message the good food doesn’t need to be complicated, expensive, or hard-to-prepare.Some of the recipes I’ve bookmarked are the crispy Fresh-Pickled Vegetables, savory Gougères, Herb-Roasted Almonds, and Sushi Rice, all of which I’ve made over and over again, and they’ve become staples in my kitchen.
Ginger Snaps
From The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Clarkson Potter) by Alice Waters.These cookies get crisp when cool and are great holiday cookies. I like them coated with lots of crystals of coarse sugar, which is called Hawaiian washed sugar in the US, or cassonade here in France. (Coarse sugar is also available online.)You can also rev-up the spices, and add ¼-½ teaspoon ground cardamom, cloves, nutmeg or allspice to suit your taste.
- 2 cups (280g) flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground black pepper
- 11 tablespoons (150g) butter, salted or unsalted, at room temperature
- 2/3 cup (130g) sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup 80g) mild-flavored molasses*, (sometimes called 'light' molasses)
- 1 large egg, at room temperature
- my optional step: coarse sugar crystals for coating the cookies
Stir together the flour, baking soda, salt, cinnamon, ginger and black pepper.
In the bowl of an electric mixer, or by hand, beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape down any butter clinging to the sides of the bowl.
Stir in the vanilla, molasses and egg.
Mix in the dry ingredients gradually until the dough is smooth.
Divide the dough in two equal portions and roll each on a lightly-floured surface until each is about 2-inches (5cm) around. Don’t worry if they’re not perfect; you can neaten them up in a second.
Wrap each in plastic wrap then roll them lightly on the counter to smooth them out. Refrigerate, or better yet, freeze the cookie logs until firm.
To bake, preheat the oven to 350F (180C) and line two baking sheets with parchment paper or silicone baking mats.
Slice cookie dough into 1/4-inch (a scant 1 cm) rounds with a sharp knife. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place
on baking sheet, evenly spaced apart. Leave a couple of inches, about 5 cm, between cookies since they’ll spread while baking.
Bake for 10-14 minutes, rotating the baking sheets midway during baking, until deep golden brown. The cookies will puff up a bit while baking, then settle down when they’re done. Bake on the lower end of the range for softer cookies, and more for snappier ones, depending on your oven.
Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.
Notes
Storage: The dough can be refrigerated for up to five days, or frozen for up to three months. Once baked, the cookies can be kept in an air-tight container for a couple of days but like anything made with butter, of course they’re best the day they’re baked.
*Outside the United States, molasses is often found in natural foods stores. For other overseas baking tips, check my post American Baking in Paris.
FAQs
A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture. Ensure your baking soda is fresh and active – learn more about that here.
Are ginger snaps a healthy cookie? ›
Gingersnaps are a healthier alternative to other cookies, being that they are generally low in calories and have many benefits. The ginger that is in these cookies has anti-inflammatory properties, is known to help treat nausea and fight heart disease and other illnesses.
Are ginger snap cookies good for an upset stomach? ›
Ginger. Capsules of powdered ginger have been found to reduce nausea and vomiting. You could also try a cup of ginger tea, a glass of ginger ale (some people swear it works better if it's flat), a few gingersnap cookies, or a piece of ginger candy.
What's the difference between ginger snaps and ginger cookies? ›
Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will.
Why don t my ginger cookies crackle on the top? ›
Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
Why are my ginger cookies so hard? ›
“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”
What is the healthiest cookies to eat? ›
Oatmeal raisin probably has the best fiber/whole grain, flourless chocolate is better if you're trying to be low carb, meringues are probably lowest calorie. I'd say oatmeal raisin is a very nutritious cookie.
Do ginger snaps help with constipation? ›
Gott: My husband, age 77, has had constipation problems his whole life. He used your bran, prune juice and applesauce mix each morning for years with success. He was tired of it until he started eating eight to 10 gingersnaps with his coffee each morning. It is a pleasant change and works very well for him.
Are ginger snaps OK for dogs? ›
You should not offer ginger snaps as a dog treat to your furry friend because the cookies can lead to: 1. Diabetes: Cookies like ginger snaps, gingerbread cookies, or ginger biscuits contain large amounts of sugar. Too much sugar can cause spikes in blood sugar levels or long-term health issues like diabetes.
Can you eat too many ginger snaps? ›
Can you eat too much ginger? Yes, you can to the point where it leads to an upset tummy. The biggest side effect of ginger is that it tends to accelerate the passage of food and stool via the intestines, inviting restlessness and weakness.
Ginger biscuits or cookies are a type of cookie that is made from ground ginger, which is often used as a spice. These cookies have been shown to be beneficial for those who suffer from joint pain or inflammation because of its anti-inflammatory properties.
What should I eat after throwing up all night? ›
Slowly add bland foods. If you've been able to drink some fluids and haven't thrown up for 6 to 8 hours, try eating small amounts of foods, such as bananas, potatoes, yogurt, rice, applesauce, unbuttered toast, dry crackers, or dry cereal. Once you're back on solid food, eat small meals every few hours.
What is another name for ginger snap cookies? ›
A gingersnap, ginger snap, ginger nut, or ginger biscuit is a biscuit flavored with ginger. Ginger snaps are flavored with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and clove.
Is Biscoff a ginger snap? ›
Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.
What is another name for ginger snaps? ›
The gingersnap is also known as a "ginger nut," especially in the U.K. It's a sweet, brittle cookie that's flavored with plenty of ginger and often other spices like cinnamon, cloves, or nutmeg, and baked in small rounds.
How do you keep cookies from cracking? ›
Layering will keep your cookies fresh and safe from cracking. To do this, cut a sheet of parchment paper to the size of your cookie container and place a piece of parchment between each layer until your container is full.
Why are my cookies coming out cracked? ›
Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.
Why do my cookies have cracked edges? ›
They've started to crack around the edges - A well-cooked cookie will often start to crack or crumble slightly around the edges. This isn't a bad thing, it just means that your cookie contains enough moisture, and enough of it has evaporated during the baking process.
Why are my ginger molasses cookies not cracking? ›
Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.
