Gingersnaps are not just a holiday cookie.
That is a whole wintertime cookie,
'cause it has all these warm spices in there.
It's got cinnamon and that ginger, and it really like,
it's just like a warm hug from the inside.
And so it's an interesting recipe,
it doesn't have butter.
So you basically just dump everything in the bowl.
So that's eggs.
Here's sugar.
Cinnamon.
Baking powder.
Salt.
Def, always salt.
Always salt, always. Ginger.
Always.
Always salt.
And then, here's the oil.
Then, just so,
I keep the molasses jar upside down,
so all the molasses-- Upside down, I love it!
(Rachael clapping) All right, here we go.
I'm gonna pull the lid off.
And then all the molasses-- Boom!
Comes out.
Boom!
You've used all the molasses.
All right, so now we'll turn this on, and you just,
you're gonna cream this whole thing.
(mixer whirring)
Now, you wanna see a really cool trick?
Let me show you a really...
Yes!
Yes, yes, I do!
Have you, you know when you're baking,
and you have a bowl full of flour,
and you try to dump it-- Yup.
Into another bowl,
and it just goes everywhere? Yup.
So here's what you do.
You dump, I'm gonna dump it onto a piece of paper.
And then, pick it up by the corners and look at that.
No mess, unless you drop it.
And you dump it in.
You are just a show-off. You dump it in.
No, I don't like to clean.
(Rachael clapping)
(Duff laughing) (Rachael clapping)
Super easy.
Okay, so, here's the finished dough, right here.
Now what I like to do is I set up a little station here,
so I have have my tray right here.
I have a bowl of granulated sugar.
Oh, nice.
What you do is you scoop the cookie,
and then I make sure it's level inside.
This is a one tablespoon cookie scoop.
Gotcha.
And then, I give it a roll.
Yes! Then you drop it
into the sugar,
and you roll it around,
and this is gonna give it that nice crackly texture.
Yes, I love the crackle!
With that little bit of caramelized sugar on the outside.
Oh my goodness. Mmm!
So delicious.
Right, so these bake at 350,
and very important, like seven to eight minutes.
You want these cookies underdone in the center.
It is very important.
Gotcha. Cookies bake fast.
All cookies bake fast.
It is really important not to over bake cookies.
Better underdone
than overdone-- Yep.
Unless it's pork tenderloin.
All right, so here's
what I'm doing. (Rachael laughs)
I have a piece of parchment paper
and now I've cut a triangle
that has one short side and one long side.
Yeah. Now,
I'm gonna point, point the point down.
Right. And then,
I'm gonna roll this over.
I'm gonna make a little piping bag.
A little piping bag.
Tiny little piping bag.
And then, I'm gonna get...
I have some white chocolate
that I've melted on the stove.
Shut up!
Take the white chocolate, stick it in here.
I just, I, you know,
I'm fancy, you know me.
Right? (chuckles) (Rachael laughing)
Alright, so you cut a little hole.
You cut the tip off and then...
Wait, can you see it on this side?
Oh, look, look, look!
Oh my gosh.
Now, you want to pipe them
and then you wanna move them really quickly,
so all the little legs come off.
Right? So they're not like-- Oh, beautiful!
Great tip!
This is candy ginger that I just brunoised,
a really small dice.
And then you just take a couple of pieces.
There we go.
Uh, Duff, I have to make this for my mom.
She will love this.
It's so beautiful.
(chimes tinkling)