baked sweets

chewy whole wheat ginger snaps

I stumbled upon The Violet Bakery cookbook at the massive Powell’s bookstore in Portland, Oregon. I went in with no desire to buy a cookbook (the internet is essentially one huge one anyway), but after pulling multiple baking books off the shelves only to find them boring and uninspiring, I magically grabbed ahold of Claire Ptak’s beautiful book. After a few moments of admiring the cover and flipping through the bright and clean pages, I was off to the cash register, book full of unknown recipes in tow and mind and body bubbling with excitement.

Once at home, I plopped myself on the couch, and began devouring Ptak’s magical recipes and pictures. I then proceeded to doze off into a nice little slumber, and awoke with the urge to bake and bake and bake.

Since my first day owning this book, I’ve filled it with a thick wad of cute post-it notes; some are shaped like butterflies, others like polar bears (try it, it makes the recipe perusing experience all the more fun.) One of the first recipes that had me head over heels in awe was the chewy gingersnap cookies. If you didn’t already know, molasses and ginger, plus butter and dark sugar, equals a divine revelation!!

Makes ~12 large cookies

1 1/2 cups whole wheat flour
1/2 cup coconut sugar (plus more for rolling the cookies; or use light brown sugar)
1/2 cup unsalted butter, softened at room temperature
1/3 cup & 1 tbsp dark molasses
2 tsps ground ginger
1 1/2 tsps ground cinnamon
Scant 1/4 tsp ground nutmeg
1/8 tsp ground cloves
Dash or two paprika
1 tsp baking soda
Scant 1/4 tsp fine salt
1 1/2 tsps boiling water


Note: recipe adapted from Claire Ptak’s The Violet Bakery cookbook!

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