Cold, rainy weather brings out my homebody/ schmaltzy side. After a long stormy day, a little something special makes the evening that much more enjoyable. These cookies are easy and delicious, and based on my Grandmother’s “Sparkling Gingersnap” recipe, with a twist. I call mine “Spicy Sparkling Gingersnaps.”
- ¾ cup softened butter- I typically add an extra tablespoon or so.
- ½ cup brown sugar
- ½ cup white sugar
- ¼ light or mild molasses
- 2 cups flour- I use slightly less than 2 full cups because I don’t like cookies to be too cakey
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. each: salt, ginger, all spice
- Optional: ¼ – ½ tsp. cayenne pepper, depending on how spicy you’d like them
The butter must be softened, which usually means left to sit at room temperature of several hours, or overnight. That said, when I bake it’s often a spur of the moment thing. With most cookies, this is no problem. Microwave the butter for 20-30 seconds. For purist reasons, this kind of makes me makes me cringe to admit, but when the cookies turn out as thin and delicate as they do with this technique, my mind is instantly at ease.
Beat together butter, sugar, egg and molasses. Add all dry ingredients in a separate bowl and mix well (I usually use a whisk for this).
Slowly add dry ingredients to wet ingredients until just combined. I usually add about a quarter of the flour mixture at a time. For plumper, cake-like cookies, beat for an extra minute or two. This adds air to the dough, making it fluffier. I prefer thin, chewy cookies, so I mix until ingredients are just combined.
Fill a bowl halfway with white sugar (I use a cereal bowl). Using a spoon, measure out a scoop of dough, approximately a tablespoon-sized. Drop dough ball into sugar bowl and coat completely. Place dough balls on cookies a sheet (usually 12 per batch).
Bake in a 350* oven for 10-12 minutes. (After the first batch, my oven usually gets hot enough to take the cookies out after 8-10 minutes).
I recently tried this recipe for the first time and really enjoyed it. It’s fruity, light and refreshing. For me a lot of cocktails are too sweet, but these are just right.
- 1 bottle of Champagne/ sparkling wine (I use brut, which is the least sweet)
- Raspberry framboise liqueur
- Fresh raspberries
Place a few raspberries in champagne flutes (or whatever glasses you have available). Add about a teaspoon of framboise; if you like sweeter drinks add more. Fill glass with sparking wine.