chocolate marshmallow gingersnap

I'm not sure when I became a fan of gingersnaps, but it most certainly hasn't been my entire life. So, any time I have the opportunity to try a ginger cookie.... I will. My default favorite are the Trader Joes version. They are delightfully small but have chunks of ginger in them.
So what makes this cookie special? Well, I'm not going to lie to you. It's a lot of sugar. They end up being so sweet you can really only have just one. Not always a bad thing for someone like myself who lacks self control.

I initially came across this recipe in Yankee Magazine from Jerrelle Guy. The original recipe was a bit different. I made some concessions to make life a little easier for myself. If I'm being honest, I was really just in it for the gingersnap and the dipped chocolate. I didn't want to futz with marshmallows.

Things to know about this cookie:
  • cookie // the cookie itself is delicious. my version ended up being thin and almost a bit lacey. 
  • size // the original recipe yields about 24 cookies. I made my cookies a bit smaller in size and ended up getting about 32.
  • marshmallow // I opted to use fluff instead of toasting marshmallows. This was super super easy - but it did make them a bit extra sugary.
  • chocolate // original recipe called for a semi-sweet chocolate. I went with white chocolate for two reasons: (1) I like white chocolate and (2) I had this very accessible on hand. That being said, I am atrocious at melting chocolate. I never get it thin enough or glossy enough.
Here's how it goes.

make the cookies
  1. In a medium bowl, whisk flour, baking soda, and spices. 
  2. In a stand mixer, combine the butter and sugar and beat until smooth. Add the applesauce, molasses, grated ginger, and vanilla. Combine until smooth.
  3. Gradually combine the wet and dry ingredients. Once you've got it well mixed, add to a container suitable for the refrigerator. Refrigerate for between 1 hour and 2 days.
  4. Preheat the oven to 375F and line a cookie sheet with parchment.
  5. Roll the dough into 1 inch balls and place on the cookie sheet about 3 inches apart.
  6. Bake cookies for about 10 minutes until golden. Remove them from the oven and whack the sheet on the counter to flatten the cookies. Return the cookies to the oven for about 3 more minutes until the edges are browned. Remove from the oven and let cool.
assemble the cookies
  1. match up your cookies so you have even, well-matched pairs for the sandwiches.
  2. Smear a thin layer of fluff on one half of the cookie. Do your best to get it out to the edges so you can see it. Sandwich the cookies together.
  3. Dip each cookie in melted chocolate. Set to the side and let the chocolate set.
Shopping List
1 1/4 cups flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
4 tablespoons butter, softened
1 cup sugar
1/4 cup applesauce
2 tablespoons molasses
1 tsp grated fresh ginger
1 tsp vanilla extract
1 cup Fluff
14 oz melting chocolate

No comments

Post a Comment