Fall is here. It’s my favorite season in which I love to savor the moment, especially in New England. This year however, matrimony seems to be interrupting my reverie- it’s not a bad thing, there’s just too many wedding bells a jingling in my brain to focus on my fall festivities.
In an effort to whip up some fall flavors in my house and garner back my sanity, I went about concocting my own recipe for gingersnaps. It’s about the only cookie I like crispy, and one that’s perfect for enjoyment throughout the entire fall season. For starters they’re delicious with lemonade on a humid afternoon. Then as the temperatures drop, they’re a great accompaniment to tea. Yet when it’s really chilly and the holidays are right at our heels, partnered with hot chocolate there is almost no better match.
In this recipe I decided to first start off with a lot of spice (and to use up spices I had lurking in my cabinet with no other use). I combined ginger, allspice, cloves and black pepper to create the base for the recipe. I also happened to have whole spices in the cupboard, so I freshly ground them. If you don’t by chance have all the spices- don’t worry- you’ll still end up with a great cookie. Just make sure you have the ginger! The other thing I did was to melt the butter down prior to making the recipe and let the spices develop in the heated butter. It was a great way to infuse extra flavor. If you’re pressed on time, again don’t worry- it will all work out.
It was after these came out of the oven that I wanted to set them apart. White chocolate happened to be a random pairing that you don’t see too often with gingersnaps, but they’re absolutely delicious together. It made a whole lot of sense to have the flavors of fall all wrapped up in creamy goodness, so I went with it! For those of you who don’t like white chocolate, just give it a try. If you still can’t get on board, you could of course try dark chocolate dipped cookies, as ginger and chocolate make a wonderful pairing.
The “his” cookies are reminiscent of a black and white cookie, only the buttons of his suit coat are represented by mini chocolate chips. The “her” cookies are represented by a delicate flower like those she is destined to carry. Perfect for an engagement party or as part of the dessert platter at a home wedding, these are a great way to celebrate the vows of two people, but with your own hidden agenda to enjoy the season.
To full plates and eating your tarte out.
His and Hers White Chocolate Gingersnaps Recipe
- 1 teaspoon of allspice berries
- 3 whole cloves (or 1/4 teaspoon of ground cloves)
- 1/4 teaspoon of black peppercorns
- 2 teaspoons of ground ginger
- 1/4 cup of butter
- 1/2 cup shortening
- 1/2 tsp salt
- 1 cup sugar
- 1 egg
- 1/3 cup molasses
- 1 teaspoon vanilla
- 2 cups of flour
- 2 teaspoons of baking soda
- 1/4 cup of sugar, additional
- 1 teaspoon of cinnamon
- 1 package of white chocolate chips
- 1/8 cup of mini chocolate chips
Take your allspice berries, cloves and black peppercorns and grind with a coffee grinder or mortar and pestle. Mix in your ginger and set aside.
In a small saucepan on low heat, melt your butter. Add your spice mixture and allow to cook for about 30 seconds or until mixture is very fragrant. Place in your mixing bowl and allow to come to room temperature (until it solidifies), about thirty minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In your bowl combine butter mixture, shortening, salt and sugar. Beat until airy, about two to three minutes. Add your egg and mix until incorporated, do the same with your molasses and vanilla. Mix in your flour and baking soda.
In a small bowl combine additional sugar and cinnamon. Take heaping teaspoons of dough and roll in between your hands into a ball. Place the ball into the cinnamon sugar mixture and coat evenly. Place onto baking sheet and repeat. Using a flat bottomed drinking glass, press down on each ball until 1/2” thick. Repeat.
Bake for twelve minutes for soft cookies, and twenty minutes for crispy cookies. Allow to completely cool.
In a small microwave bowl, place your white chocolate chips. Heat the chocolate in the microwave at 50% power for thirty seconds. Remove from the microwave and stir the chocolate. Keep repeating this process until the chocolate is almost completely melted. Remove from microwave and continue stirring until the white chocolate is completely melted and smooth.
Take half of your cookies and dip one at a time into the white chocolate, coating the cookie halfway. If your white chocolate is too thick for this, place your cookie overtop the chocolate and use a spoon to smooth out chocolate on the top side. Place cookie on wire rack and repeat with remaining cookies. Take three mini chocolate chips and place them in a line down the center of the cookie on top of the white chocolate. Repeat with remaining cookies.
Using a ziplock or pastry bag, scoop the rest of the melted white chocolate into the bag. Snip a small corner off of the side. Pipe flower patterns on the remaining half of the cookies. Place onto a wire rack allowing all of the cookies to set.
DON’T FORGET-We want your comments and feedback on Twitter and Facebook, so please let us know if you plan on trying this recipe, have made it, or maybe if you’ll be trying this concept on cupcakes…..Or maybe you want to tell us if crispy or chewy cookies are more your thing. Just voice your opinion so we can continue bringing you content relevant to you! Peace, love and cookies….Kat
About the writer: Author Kat Wojtylak (Tarte Chic) is a horse enthusiast/musician turned food blogger. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at email@example.com.