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.
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.
