Forgive me for not providing you with a recipe for so long, though I have a feeling this one will more than make up for it.
Since my return to Southern California my routine consists of a lot of one-pot (or no pot), one-person meals and most of them have been too uninspired to post here. I’m talking an avocado and crackers eaten at the kitchen counter, or sautéed kale with a fried egg on top.
This weekend however, inspiration hit and I threw all my plans out the window to get in the kitchen and bake these incredible gingersnaps.
These cookies are loaded with one of my favorite ingredients in the world, ginger. Known for its incredible anti-inflammatory and immune boosting effects, ginger is very warming especially during the colder months.
The pear compote balances out any snappiness from the cookies, making these a treat that even a spice cautious friend could enjoy, and a perfect dessert to take along to a holiday event, especially if there’s someone there who you want to impress.
Gingersnaps with Pear Compote
Makes about 2 dozen double layered cookies
2 ¼ cups of all-purpose flour
2 teaspoons of baking soda
½ teaspoon salt
4 ½ teaspoons of ground ginger
1 teaspoon of cinnamon
½ teaspoon of allspice
Pinch of black pepper
½ teaspoon of cayenne pepper
½ cup of granulated sugar
½ cup of brown sugar
1 large organic egg
2 sticks of organic unsalted butter
1/3 cup of unsulphured molasses
¼ cup of minced candied ginger
Whisk together the flour, baking soda, salt and spices until evenly dispersed.
In a large bowl or kitchen aid mixer, beat butter and sugars together until fluffy, about three minutes on a medium speed.
Add egg and molasses and beat until combined.
Add dry ingredient and beat at low speed until just combined.
Transfer your cookie dough to the fridge in mixing bowl. Chill in fridge for ½ hours, or until firm.
Preheat oven to 350°F. Roll dough into 1-inch balls and spread at least two inches apart on baking sheets that have either been greased or lined with parchment paper.
Bake for 12/14 minutes, and then remove from oven and let cool on baking trays before transferring them to cooling racks. Cool cookies completely before packing up or they will lose their snappiness.
2 large, very ripe pears
2 tablespoons of sugar
½ teaspoon of fresh nutmeg
½ teaspoon cinnamon
1 tablespoon of apple cider vinegar
½ teaspoon grated lemon zest
black pepper and salt to taste
¼ cup of apple juice or apple cider (optional)
Dice pears into tiny cubes. Place them directly into a saucepan along with the sugar, lemon zest, spices, and apple juice (if using) and let simmer at medium heat for 10 minutes. Add apple cider vinegar and salt and pepper and continue to cook on low heat for another five minutes, until the liquid has evaporated and the mixture has reduced into a thick almost jamlike consistency. Let cool in the fridge.
Using a small circular cookie cutter, about ½ inch in diameter, cut holes in the center of half of your cookies. These will form the tops, and are a cute window through which to see the pear compote. On the untouched cookies, spread a thin layer of compote. Place the cookies with holes in the center on top of the “pear’ed” side and voila, a gingersnap pear compote sandwich.