This post comes courtesy of chefs and cookbook authors Max and Eli Sussman.
Growing up our mom always made these gingersnap cookies, and as we’ve moved out and on, gingersnap cookies continue to remind us of home. (And if you unfortunately can’t be home around the holidays like us, who doesn’t want a great reminder of home?)
Cookie of the Day
Leading up to Christmas, we’ll be featuring one standout cookie recipe every day on The Blender. See them all here — let the holiday cookie exchanges begin!
The best part about this recipe is that gingersnap cookies are not a typical cookie, so you might get to introduce someone to a new flavor. Not to mention that the ginger flavor makes these cookies perfect for winter. They go amazingly well with coffee, tea, cider and eggnog, so whatever type of December celebration you are planning on throwing or attending, these cookies are a dessert everyone is going to love.
2 cups sugar, plus more for rolling the cookies
3/4 cup salted butter, melted
2 large eggs
1/2 cup unsulphured molasses
1/2 tsp. baking soda
3 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
3 1/2 cups all-purpose flour
Preheat the oven to 375°F.
In a large bowl, combine the 2 cups sugar and melted butter. Using a wooden spoon or rubber spatula, stir until thoroughly combined and smooth. Add the eggs and molasses and stir to mix well. Add the baking soda, ginger, cinnamon, and cloves and mix well. Add 2 cups of the flour and stir thoroughly until no flour can be seen in mixture. Add the remaining 1 1/2 cups flour and stir until incorporated.
Pour sugar onto a plate. Form the dough into 12 balls about 2 inches in diameter. Roll each ball in the sugar to coat thoroughly, then place on a baking sheet. Bake for 12 minutes. Remove from oven and let cool on tray for 2 minutes. Using a wide spatula, transfer to a wire rack. Best served within a few hours of baking. Makes 12 big cookies.
About the authors: Max and Eli Sussman grew up outside of Detroit Michigan and have been cooking since high school. Max is currently the Chef De Cuisine at Roberta’s in Brooklyn which recently received 2 stars from the New York Times. He has previously worked at The Breslin in Manhattan and was the Chef De Cuisine at Eve in Ann Arbor Michigan. Eli is a line cook at Mile End in Brooklyn. He previously wrote for LAist.com and is on the Board of Taste of the Nation NYC. They are both closely affiliated with Share our Strength, an organization working to end childhood hunger in America.They live in Williamsburg, Brooklyn NYC. Their website is www.thesussmanbrothers.com