For the ham crusted in mustard and gingersnaps I used store bought gingersnap cookies for convenience. I really enjoyed the gingersnap cookies and while I was snacking on the leftovers I thought: 'Why not make my own?' Gingersnap cookies are pretty simple and they derive they flavour from ground ginger and molasses. I had some candied or crystallized ginger left over from before and I decided to add some of that to half of the batch of cookies for even more ginger flavour. The gingersnap cookies took less than 20 minutes to make and they turned out great! I have really been enjoying ginger lately and these cookies really hit the spot. The candied ginger added a nice texture and even more gingery goodness. The cookies were a bit moister or cakier than the store bought ones but I liked them this way even more.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup butter (room temperature)
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup candied/crystallized ginger (chopped, optional)
- Mix the flour, baking soda, ginger, cinnamon, cloves and salt in a bowl.
- Cream the butter and brown sugar.
- Beat in the egg followed by the molasses and the candied/crystallized ginger.
- Mix the dry ingredients into the wet.
- Form the dough into small balls, place them on a baking sheet and press them down with your palm.
- Bake in a preheated 350F/180C oven for 8-10 minutes.