Gingersnaps are my favorite cookie. No contest. A classic; tried and true. I also love red currants. Luckily this small tart berry is very popular with Eastern Eurpoeans. I say “luckily” because I happen to live in an Eastern European neighborhood, and I was feeling quite lucky when I found some dried currants at my local Polish market.
Because currants are so small, tart and tasty, I thought a marriage between them and my favorite gingersnap cookie recipe couldn’t go wrong. I’m glad to say I was right. Here it is:
Gingersnaps with Red Currants
makes about 5-6 dozen
- 3/4 c. butter
- 2 c. sugar
- 2 well-beaten eggs
- 1/2 c. molasses
- 2 tsp vinegar
- 3 3/4 c. flour
- 1 1/2 tsp baking soda
- 2-3 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 – 1 c. dried currants**
**If you can’t find currants, you can use raisins or whatever other small dried fruit, chopped if it comes in large pieces.
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar together.
Add beaten eggs, molasses and vinegar and mix well. Mix in currants.
Mix all dry ingredients together. Mix into your batter until well blended.
Spoon dough into 1″ balls and hand roll to be round. Roll balls in a bowl of sugar until outside is coated. Place 1-2″ apart on a lined or greased baking sheet.
Bake cookies for 12 minutes or so.
Store in sealed containers for multiple weeks, or until they’re all eaten, which probably will only be a few days. Enjoy!
-Original Gingersnap recipe from The Joy Of Cooking.