Bite Size Spice Snap Cookies

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As I have expressed on my blog many times, I love cookies. I always make them as an easy transportable dessert.  The dough is easy to freeze, and depending on the cookie they can be non-fancy and inexpensive to very fancy and a bit more pricey.  The bonus however, is that I am able to make them bite size.

I like to make everything bite size, hence the name KoogleBites, but I really like bite size sweets because it allows me to indulge without having the "I feel like a fat ass" feeling after I eat two, okay three, alright maybe four cookies.  

In today's world, everyone is scared to eat carbs and God for bid you should eat gluten and don't get me started on sugar.  Sometimes, I feel like yelling to the crowd at the grocery market "EAT THE COOKIE! JUST EAT IT FOR CRYING OUT LOUD!" But instead I smile and point to the wheat free, dairy free and gluten free cookies. Oy vey!

So, after screaming to myself at the market that everyone should eat cookies I came home with a craving for Ginger Snaps - no idea why.  I started to make Ginger Snaps, and it was when I was combining the dry ingredients I realized I committed the biggest NO NO in baking and cooking. I did not do a Mise en Place! I did not have any ginger. Let me repeat I DID NOT HAVE ANY GINGER FOR GINGER SNAPS!!! Well done Sarah. Well done.  I already creamed the butter and sugars and was on my way to adding the molasses and egg when I realized I did not have any ginger.  I had to improvise.  I came up with a spice combination that I love so much I decided to keep it and name it the Spice Snap Cookies and oh are they worth eating.  So, off you go to make and EAT these delicious cookies!

Ingredients:

  • 1 1/2 sticks / 6 oz / 170 grams - Unsalted Butter (Room Temperature)
  • 1/4 cup / 1 3/4 oz / 25 grams - Dark Brown Sugar
  • 1/2 cup / 3 1/2 oz / 100 grams - Granulated Sugar
  • 1/4 cup / 2 oz - Molasses
  • 1 - Egg
  • 1 tsp - Vanilla
  • 2 cups / 9 oz / 250 grams - All Purpose Flour
  • 1 tsp - Baking Soda
  • 1/4 tsp- Salt
  • 1 1/2 tsp - Cinnamon
  • 1/2 tsp - Cloves
  • 1/2 tsp - Nutmeg
  • Sugar in the Raw for sprinkling

Directions: (Yields 36 cookies)

  • In a bowl whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves and set aside.
  • Cream butter and sugars till just combine.  DO NOT OVER CREAM. If you over cream the cookies become a little "cakey" and not "snappy". 
  • Add the egg, molasses and vanilla and mix till just combine.
  • Add the flour mixture to the molasses mixture and again mix till just combine.  There should be no over mixing!
  • Wrap in plastic and refrigerate overnight.
  • Take out of the refrigerator 30 minutes prior to baking.
  • Preheat oven to 350 degrees / Celsius 177 / Gas Mark 4
  • Using a teaspoon or an ice cream scoop.  (I use the 100 scoop size.) The picture was taken up close and personal so the scoops are larger than they appear.
  • Flatten them a little and sprinkle Sugar in the Raw on top of the cookie.
  • Bake for 5 minutes then flip (turn the tray) and bake for another 5 minutes.
  • Let them cool for a very long time.  As they get cooler they will create the snap.
  • NOW BAKE AND EAT THESE COOKIES NOW!!!

 

 

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