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My favorite apple pies are always the classic ones. The ones made with fresh apples and the filling is thickened with a little flour when it combines with the juices from the apples and the heat from the oven. A little sugar and a little spice to, well, make it taste like apple pie is all you really need to make a classic dessert for your holiday table.
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There are some cookies that you only make during the holiday season. Mostly because of the distinct flavors that revolve around this time of year. Ginger is one of those flavors and gingersnaps are one of those cookies. I feel like ginger gets lost in all the hubbub of pumpkin spice, apple spice, and peppermint. It’s a player in pumpkin spice and sometimes in apple pie spice, but it’s not usually a main player. However, many people do qualify it as a holiday season flavor.
I’m a fan of soft cookies. I’m also a fan of gingersnaps. So, here I have the best of both worlds combined into one amazing soft gingersnap recipe. They’re soft and chewy with just the right amount of ginger and molasses.
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“Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit.” This is cited from Wikipedia. Depending on where you’re from gingerbread could mean different things. In England gingerbread may be a cake or it may be a cookie. In the United States, gingerbread is sometimes called ginger cake to distinguish it from gingerbread cookies. And other countries have their variations.
That being said, today I have for you what I consider to be a classic gingerbread. The cake form. And it’s delicious. Especially when it’s served warm with a vanilla sauce. It’s just what the holidays ordered.
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