Wednesday, September 11, 2013

Maple Olive Oil Gingersnaps

These cookies were in response to a special request from my mom, who, upon reading about my Ginger Honey Cookies, suddenly realized that it had been years since she has had homemade gingersnaps. She requested actual gingersnaps, but, even though I'm a wonderful daughter (of course!!) I had to go and mess with a good thing. Once again, I took up the Kitchenaid at the very last minute, so when I discovered (yet again) the lack of molasses I shrugged my shoulders and reached for the honey. But when I found that I only had a measly 1/4 cup of butter left over in the fridge, I figured - what the heck, let's throw the ol' honey gingersnaps into the wind and just go all out in trying something totally different.

To replace the dark syrupy sweetness of molasses I reached for maple syrup - this was going to be a strong, powerful cookie. A little richer than the ginger honey cookies. If you make these, be sure to use the good stuff - that cornstarchy nonsense that passes for syrup won't do you any favors. And instead of butter, I've used olive oil in the past for cakes with excellent results, so olive oil it was. Nudge the ginger honey cookies here and there, and this is what you get:

The result? Rich flavors from the maple syrup and ginger, more crispness because of the olive oil, and still a bit of nice chew and bite. Delish.

Maple Olive Oil Gingersnaps

1/2 cup granulated sugar
1/2 cup (packed) brown sugar)
3/4 cup olive oil
1 tsp cinnamon powder
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp cardamom
1 large egg
1/4 tsp vanilla essence
1/3 cup maple syrup
4 tsp ginger
2 tsp baking soda
2 1/2 cups all purpose flour

Mix the olive oil and sugars together along with the spices. If you end up using butter instead of olive oil, here's the substitution: 1 cup butter = 3/4 cup olive oil.

Add in the egg, vanilla essence, maple syrup, and ginger, and mix. You'll see I added in more ginger here than in the ginger honey cookies. Maple syrup is a little heartier than delicate honey, so I thought these cookies could take it. Turns out, that maple syrup can indeed handle the extra ginger! Adds a nice bit of heat without being overpowering.

In a separate bowl, whisk together the baking soda and flour. Add this into the wet ingredients and mix.

The dough is quite tacky and sticky, and doesn't roll very easily unlike the ginger honey cookies. So scoop out 1 tbsp portions onto a lined cookie sheet and pop them into the fridge while you preheat the oven to 350. Don't pack 'em in too tightly on the cookie sheets, because these cookies do spread a lot!

Bake for 16-18 minutes. The longer you bake them, the crisper they'll be. Let them cool for a few minutes on the cookie sheets after you remove them from the oven, then move them over to cooling racks so they can cool completely. Snag one while it's still warm - mm mm.

Dunk in some milk or tea and enjoy!

P.S. Have extra ginger? Read this.

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