Saturday, October 30, 2010

Chewy Gingersnaps

Whenever the weather turns cold, these are one of my favorite go to cookies.  I think these cookies are so perfect for fall and make the house smell wonderful.  I started making these the year we got married and they quickly became one of Mr. Sprinkle's favorites.  They're one of mine too because they're super easy to make and have the same taste as a gingersnap but without the consistency of hardtack.   They're delicious by themselves or sturdy enough to be dunked in a glass of milk.  They only baking tips I have for these treats is not to flatten them too much or you'll wind up with flat disks instead of chewy cookies.  They really only need to be flattened enough to keep them from rolling away.  Also, the hubby prefers them baked for only 8 minutes.  Enjoy!

Katie's Chewy Ginger Snaps
Makes 2 dozen
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • additional sugar for rolling
  1. Preheat oven to 350 degrees F. 
  2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. 
  4. Shape dough into walnut sized balls, and roll them in sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Wednesday, October 6, 2010

Katie's Brownie Cookies

These cookies have become one of my signature baked goods.  They're one part cookie, one part cake, one part brownie, and all chocolatey goodness.  They have only a few ingredients and are fairly easy to make.  The only downsides are that the dough is VERY sticky and I always wind up covered in powdered sugar but I'm pretty sure that may be a result of my super klutziness.  I've been tempted to make an apron covered with molecules associated with baking but the idea of paint pens really scares me.  Maybe I can get some tips from my crafty friend Megan. To save you the frustration I suffered, just accept that there is no getting around the minimum 2 hour refrigeration time (overnight is best). Also, it helps to put the remaining dough back in the fridge during baking.  I often times get the hubby to help and have him roll the cookies in powdered sugar after I rolled them into 1 inch balls as they warm up in your hands and get super messy.  The payoff is that everyone seems to LOVE, LOVE, LOVE these cookies!  Seriously, multiple marriage proposals have been extended after eating these cookies.  Enjoy!

Katie's Brownie Cookies
Makes 2 dozen
  • 8 oz brick of cream cheese
  • 1 stick of butter
  • 1 egg
  • 1 tsp. vanilla
  • 1 box Betty Crocker Moist Fudge Cake Mix 
  • powdered sugar
Cream together the cream cheese and butter.  Add in the egg and vanilla.  Slowly mix in the cake mix.  The dough will be VERY sticky.  Refrigerate for at least 2 hours.  Roll into 1 inch balls and roll in powdered sugar.  Bake at 350 degrees for 12 minutes.