33 comments

  1. says:

    December 9, 2013 at 11:46 am

    My mother, who hates to bake or cook, makes the most fabulous gingersnaps every holiday season. They’re a Christmas staple! I love that you threw caution to the wind and just omitted the egg – go on, you bad ass! I love a crackly-topped cookie, anyway! :)

    • says:

      December 9, 2013 at 10:53 pm

      HA, you just cracked me up! Thanks for the vote of confidence — I was definitely nervous when I put that batch into the oven. :) And yes, these are SO a non-baker baker’s cookie! I totally love a crackle top too. I think this is the first time I’ve been able to produce one in this oven. I could have kissed it, except then I would have burned my mouth.

    • says:

      December 9, 2013 at 10:56 pm

      Dude. I was so convinced my oven couldn’t do cookies (and beginning to think it was me who couldn’t do cookies) and then these got my groove back. They’re definitely baking mojo cookies. Hope you love whatever you bake next — I know how totally crappy it feels to have baking failures!

    • says:

      December 9, 2013 at 11:01 pm

      Right? When I’m around them they disappear so fast that I’m convinced it can’t all have been me. (But it is.) Now that you mention espresso, I wonder how some espresso powder would have tasted in these … Thanks so much for the comment, Ken!

  2. says:

    December 10, 2013 at 7:54 am

    Your oven story cracked me up, an anti-cookie oven!! My oven has just done a kaput and the light has broken, so baking has become a new adventure – I compared it to Frodo venturing into some dark cavern in Lord of the Rings, but my husband thought that was melodramatic. :-)

    Smitten Kitchen is the best isn’t it? I could spend my whole blogging life making Deb’s recipes, but that would be silly and wouldn’t leave room for all those David Lebovitz or Alice Medrich chocolate recipes. .

    • tworedbowls says:

      December 10, 2013 at 12:38 pm

      Oh my gosh, how can you take it? I’d ruin so many things by opening the door to peek. I’m such a compulsive oven-watcher, especially with its cookie-hating habits. I have a shocking inability to do anything but glue my face to the oven door while something’s baking, hahaha. And it’s totally Frodo! It’d be like Mordor with the heat and the dark… hopefully nothing you bake is like an Orc, though.. Chocolate lava cake? OK, I’ve gone on long enough.

      And YES, completely agree! I’ve never not loved a recipe of hers that I’ve tried.

      • says:

        December 11, 2013 at 6:09 am

        I’m a compulsive oven watcher too! And yes, it feels really strange not to know what the cookies/bread looks like – and by the time I can smell it… it’s probably more Orc than Elf…

        Love the idea of an Orc cake though, there’s an idea for a birthday cake! :-D

  3. says:

    December 10, 2013 at 12:48 pm

    Girl, are you beating your ingredients by hand with a fork?? I ask because I think I recognize myself there, two summers ago before I stole Erik’s electric beater that he never uses. If so, you have my admiration! (But get Bowl #2 to get you a beater for Christmas! It seriously makes your life so much easier for frosting and egg whites and creamed butter and the like.)

    THANK YOU for testing this recipe with and without the egg! I always wonder stuff like that, especially with eggs when I’m dividing recipes, and it’s great to know that it barely makes a difference! Also yay for saving my organic eggs for eating. I hate “wasting” them in baked goods.

    And how did your baked brie turn out?? So curious to see that homemade puff pastry!!

    • tworedbowls says:

      December 10, 2013 at 1:50 pm

      Hahaha YES, I am!! I know, I really need to get an electric mixer. But for cookies and cakes, I find that it’s not too inconvenient as long as I give the butter ample time to soften beforehand. I kind of like using a fork at times so that I can make sure that the batter doesn’t get overmixed. But frosting can definitely be a huuuuge pain (and will never be quite as smooth as it should be with an electric mixer!) and the one thing that I absolutely can’t do is whipping egg whites to peaks. That’s probably the main reason I want to get a mixer. It’s on the Amazon wishlist for sure! In the meantime, well, it’s not like I’m burning calories any other way….

      Omg and the baked brie was TOO good Erika. Too good. I ate so much I got a stomachache. It’ll be posted in the next month or so, I think (as a guest post with one of our mutual favorites! I probably shouldn’t say more.) Thanks for your comment, as always! <3

      • says:

        December 11, 2013 at 11:33 am

        Oooh! I have a guess in mind…can’t wait to see the post! :) And lolll true, I always did feel like whipping things by hand gave me a great right arm workout!

    • tworedbowls says:

      December 12, 2013 at 6:51 pm

      Oh my gosh, they really did! I’d buy that if they put it in a scented candle, that’s for sure. Thank you so much for the comment, Pamela!

  4. says:

    December 13, 2013 at 7:23 pm

    Wow, those DO look perfect! I love that you solved that scaling back problem by just eliminating the egg—and I totally think your more crackly-topped cookies look even better than the ones that have egg in them.

    I’ve definitely had my share of frustrating cookie fails (which unfortunately I *cannot* even blame on my oven, because it’s also done me right with cookies… occasionally) so I feel your pain! Hope you and your oven keep finding more nice ways to get along like this one. :)

    • tworedbowls says:

      December 14, 2013 at 1:15 pm

      Awww, thank you!!! Ha, I just made a giant full batch of these cookies to give away as presents, and I ended up still going with the no-egg recipe for the same reason… love those crinkle tops. :)

      Psst, it’s entirely within the realm of possibility that I’m blaming my oven for one or two failures that had nothing to do with it. SHhhhh. Haha. Don’t you think cookies can be deceptively difficult sometimes??

      • says:

        December 17, 2013 at 12:43 pm

        Yes, definitely! Cookies still seem especially tricky to me (compared to all other kinds of non-yeasted-good baking) since I have very limited cookie-baking experience. I’ve probably made cookies around 10x in the past two years, which is more times than I’d made them in my previous 30 years combined! (Some of that is due to my own cookie failures, and some to the fact that my little sister makes and shares cookies very well and very frequently.)

    • tworedbowls says:

      December 15, 2013 at 5:21 pm

      Hahah omg, I was so surprised!! I’d just been feeling kind of in a photo/blog funk for the past few days and it was the BEST pick-me-up. Thank you so much <3!

    • tworedbowls says:

      December 15, 2013 at 5:23 pm

      Ha, thank you so much, Matt!! That means a lot, because I’m always wondering what I could do to improve it. And yes, failsafe recipes are so crucial!! No-stress no-fuss reliable recipes ;) Thanks so much for your awesome comment!

  5. says:

    January 3, 2014 at 12:01 am

    I saw these on Pinterest and got so excited when I realized who made them! Your blog gets better each day (and it already started off amazing) – so excited to see what 2014 has in store for you! Happy New Year :)

  6. says:

    April 9, 2014 at 8:07 pm

    I am so glad I’m not the only one with a failing oven. I too, have had to squash down cookies. Maybe this one will work.

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