Pomegranate Gingersnaps

These cookies bake up delicate, flavorful, sweet, tangy, and utterly delicious.  If you are looking for a light and fresh take on a gingersnap this is the recipe for you.  Never heard of pomegranate molasses?  Check out your local Mediterranean market and get a bottle.  It is heady stuff.  (Make sure to buy one that is 100% pomegranate, not one with extra sugar or preservatives.)

Pomegranate Gingersnaps

  • 12 Tbs butter
  • 1/4 cup pomegranate molasses
  • 2 cups all-purpose flour (you can use half whole wheat for a heavier cookie)
  • 1 cup sugar, plus another half cup for rolling
  • 2 tsp baking soda
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 2 1/2 tsp ground ginger
  • pinch ground white pepper
  • 1/4 tsp granulated salt (leave out if using salted butter)
  • 1 large egg

Melt butter, stir in molasses, and set aside to cool.  Meanwhile mix dry ingredients together, leaving out the extra sugar for rolling.  (A word here about the spices.  You can play with the ratio of these.  Traditionally all of these make an appearance in gingerbread and snaps but if you like one more or don’t have one, try using different amounts.  For an even more exotic gingersnap leave out the cloves and substitute 1/4 tsp ground cardamom.)  Once the butter molasses mix is cool to the touch, beat in the egg.  Mix the wet into the dry, cover well, and refrigerate for at least half an hour.  Preheat oven to 375F.  Put the extra rolling sugar into a small bowl.  Form cookie dough into balls – between 1/2″ and 1″, depending on how bit you want your cookies – then roll in the sugar.  Place cookie balls on ungreased or parchment lined baking pans.  Bake for ~10 minutes until the bottoms are lightly brown.  Cool and enjoy.

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