Oh, snap! Ginger

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The Bend and Snap.

Don’t seem too cool and act like you never saw Legally Blonde with Reese Witherspoon. Come on, Beverly Hills sorority girls becoming Harvard-educated attorneys is completely legit…it’s a colliding of the stereotypes. And yet I love that movie. Mostly because my mom and I giggle when we watch it. It’s a flashback to my Gidget phase(s). And I digress…oh, yes, the Bend and Snap!


Yes, my MIL gave us Gingerbread People Plates for Xmas. Had to use them, even if it IS March! 🙂

The Bend and Snap, that silly dance Reese used to get some boy’s attention…well, it’s kind of like these GINGERBREAD COOKIES. The soft (thicker) ones bend, and the crunchy (thin) ones snap when you bite into them! I used Tartine’s recipe (that fabulous bakery in San Fran…someday I’ll visit), and made a half batch…which still make 55 tiny little flower gingersnaps! Heaven, I must say. Here goes:


Gingerbread Cookies

Almost completely straight from Tartine Bakery


  • 1 5/6 cups All-purpose flour (9.25 oz)
  • 1/2 TB cocoa powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup unsalted butter (8 TB or 4 oz.), room temperature
  • 1/3 cup + 2 tablespoons granulated sugar
  • 1 large egg
  • 1/4 cup blackstrap or other dark molasses
  • 1 tablespoon light corn syrup


  • 1 cup confectioners’ (powdered) sugar (4 oz)
  • 2 tablespoons water

1: Dough and Go:: Stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt and pepper in a mixing bowl and set aside. Using a stand mixer with the paddle attachment (or your bulging biceps by hand), beat the butter on medium-high speed until it gets creamy. Slowly add the granulated sugar on medium speed until mixture is smooth and soft. Stop the mixer, scrape down the sides of the bowl with a spatula, and add the egg. Mix well.

2: Make it Creamy:: Add the molasses and corn syrup to the mixture and beat until all mixed together. Scrape down the sides of the bowl again and add the flour mixture. Beat on a low speed until a dough forms that pulls away from the sides of the bowl and the dough becomes, well, dough! Remove the dough from the bowl and flatten it out on a large piece of plastic wrap into a rectangle-ish about an inch thick. Wrap the dough in plastic wrap and refrigerate overnight. (I know, I know, who is that patient? But you need to let this magic dough rest for at least 8 hours; trust me, waiting is SOOOOO worth it!!)

3: And for Bfast the Next Day, Hee:: Preheat the oven to 350 degrees F. Unwrap the dough, place it on a floured surface (don’t forget flour!), and roll out the dough between 1/4 and 1/3 of an inch thick. (Thick=Soft, Bend=Snap) Cut out the shapes with a cookie cutter or fancy plaque with a fun design or, hey, use an upside-down drinking glass if we’re getting real here. Place your doughy shapes on a baking sheet lined with a silicone mat or parchment paper. (Give them a little space in between…they do spread a bit in the oven.) Bake for 7 to 15 minutes. (I know, that a BIG range, but for little 1-inch cookies like mine, 7 minutes was plenty; for bigger, “playing card” size, 15 minutes is needed.) Bake until they are lightly golden along the sides but still soft to the touch in the center.

4: Glaze and Go:: While you’re waiting for the magic dough to bake, make your simple glaze with the confectioners’ sugar and water. Remove the cookies from the oven, let cool in their pan on a wire rack for 10 minutes; then, brush on the glaze (right on top) when the cookies are still warm. Mmm, yum. You can keep them in an air-tight container at room temp for up to 2 weeks! Makes a great gift. Goes well with coffee or warm milk or wine…not gonna lie.

Hope you enjoy one of the top 3 cookies I’ve ever made! Thanks to Tartine Bakery (& Elisabeth and Chad) for such an awesome approach to beautiful baked goods with out any snobbery at all. 🙂

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