I looooove molasses cookies. Preferably I like the kind that are soft and thick and have been severely disappointed anytime my creations have turned out flat and crisp. In fact, I can say I downright loathe crispy cookies. They are meant to be soft, as if they are fresh out of the oven. And when they are soft you don’t get crumbs all over your shirt and/or pants.
Despite my feelings, I made these crispy gingersnaps. There was nothing weird about the ingredients but there were some oddities in the way in which the original method required the baker to roll out the dough between saran wrap and then cut the dough into one inch squares then ball them up and on and on. I cut those instructions out of the method linked above. Look at the BS work I did on this dough (I really have to start reading a recipe thoroughly before embarking on wasted procedures).
roll it out between saran wrap
cut the dough into 1 inch squares
By the time you start performing activities like this on the dough, it starts getting warm and sticky just as one would imagine molasses to get. It’s difficult to peel it off the saran wrap and it gets frustrating. Save yourself the time and just ball it up immediately from removing it from the refrigerator. Roll it in some sugar and space appropriately.
Despite the above annoyances, these were good, real good. The pepper and huge quantity of ginger gave these gingersnaps the kick that you’d expect from a cookie with such a name.
