For me, it’s ginger, without a doubt.
(I’m pretty sure this is because of these cookies, which I vividly remember my mom frequently making in autumns gone by.) Even when I don’t have homemade Molasses Crinkles on hand, I can usually find a box of store-bought gingersnaps in my cupboard (which are surprisingly delicious!).
Gingersnaps are great to keep on hand because they can be used in so many things. You can sandwich them with caramel (or Nutella!). Make a crust for your favorite pumpkin spice cheesecake. Crumble them and use as a topping for ice cream or oatmeal, or to make a mousse parfait. Or lightly press gingersnap crumbles into the sides of a festive-flavored layer cake. Or just enjoy them as-is with a cup of tea or coffee.
And of course you could use them to make these truffles.
I mentioned in a previous post that in my 7 Days of Festive Holiday Treats event, I wanted to have something for everyone. This treat is for the non-baker. Or the baker who doesn’t have time to bake this holiday season.
A Note on Gingersnaps: If you have time to make homemade gingersnaps, I think this recipe from Saveur looks pretty good. No worries if you don’t have time, there are a few good commercially-made gingersnaps; Country Choice, Newman’s Own, and Mary’s Gone Crackers are a few of my favs.