The day before a flight: most people take this time to clean, pack, see friends, etc. I decided, in addition, to bake cookies. This is the first recipe, but fret not, my spicy chocolate cookies will be posted soon! I grew up eating pepparkakor–a spicy, crunchy, and scarily addictive Swedish variety of gingersnaps–and thus measure all gingersnaps against my memories of pepparkakor. SK’s gingersnaps aren’t even close to pepparkakor, but they’re delicious in their own way. A quick note about the baking: SK recommends baking for 10-15 minutes, but my first batch was black by the 11th minute, and I ended up baking the rest for 7-8 minutes. My guess is that this is very oven-dependent, so keep a close eye on your gingersnaps after the 6th minute!

Gingersnaps (adapted from Smitten Kitchen)

Makes about 4 dozen

2 1/4 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

3 teaspoons ginger

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon white pepper

1 cup butter, softened (or melted)

1 cup sugar

1 large egg

1/3 cup molasses

Combine the flour, baking soda, salt, ginger, cinnamon, allspice, and white pepper in a medium bowl. Add the butter and sugar to a large bowl and beat until fluffy. Add the egg and molasses to the butter-sugar mixture, and stir until just combined. Add the dry ingredients to the wet ingredients, and stir until just combined. Cover the bowl with plastic wrap, and let chill in the fridge for 1-2 hours, until firm.

Preheat your oven to 350 degrees Fahrenheit. Roll the dough into 1-inch balls and place 2 inches apart on a baking sheet. Bake for 7-12 minutes, depending on your oven and desired crunchiness. Enjoy!


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