Gingersnap Cookies – A twist on a traditional favourite
Over the past few months I have started returning to a family favourite Gingersnap Cookies. As I do try to stay away from gluten I started looking at a few of the traditional recipes wanting to recreate what I loved growing up. For me the true joy is in re-discovering cookbooks I have collected over the years and ones that were shared with me by my Mom and Grandmothers. It is in this rich history we re-discover the joy of cooking. I found a few recipes to consider and create a recipe to share which included looking at my:
- My Mom’s Recipe
- One from The Third Edition of the “101) Test Recipes from the Chapter O of PEO, in Vancouver.
- Our Best Recipes – The Ladies Auxiliary of the North Vancouver Memorial Community Centre featuring many handwritten notes from my Grandmother.
- My very well used copy of The Canadian Living Cookbook
A true joy revisiting cookbooks, especially the ones with the food stains and many hand written notes.
I started to create what I believed to be a tasty Gingersnap Cookie and made adjustments which landed on an amazing result.
Recently we were at the lake, I had made some of the Gingersnap Cookies and the Pecan Peanut Butter Cookies that I brought to friends as part of our contribution to dinner. What I learned was one of our friends, was gluten free. She was more than delighted to enjoy a few options for desserts which was not usually possible.
The beauty of making more gluten free options is everyone can enjoy them.
We hope you enjoy our version of Gingersnap Cookies.
Recipe created by Sharon K. Summerfield
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses (to make it easier to measure the molasses, first drop 1/2 tsp of olive oil in the measuring cup and then add the molasses)
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 ground cloves
1/2 tsp cardamom
Preheat oven to 350.
In a bowl mix all ingredients and blend together, in the order suggested above. Put half a cup of sugar (over and above the sugar for the cookies) in a bowl. Shape dough into balls and then role in sugar. Place on prepared cookie sheet, greased or using parchment paper, about 2 inches apart. Bake for 8 to 10 minutes. Cook on cooling rack. Once cool put in containers and keep the cookies in the freezer. I find freezing gingersnaps brings out the spices more.
These are amazing cookies to enjoy with your favourite cup of Rooibos Chai Tea or Earl Grey Tea. Some of my favourites are with the Denman Island Tea Company. Always tasty, always delicious.
What will you enjoy for your next tea or coffee break? As you look forward to your week taking a break to nourish your wellbeing away from work is key. Your body, mind and spirit will thank you.
Be nourished in all you do.
At The Nourished Executive we coach business professionals and share strategies to invest in wellbeing, manage stress and prevent burnout. Our founder, Sharon K. Summerfield, is a holistic nutritionist and certified breath coach, with an extensive business background. We have a strong commitment to giving back, investing in local community creating space for all students to consider careers in construction, science, technology, engineering and math.