Thursday, October 17, 2013
Gingersnap Cookies
I honestly think it's been about 10 years since I last ate a gingersnap cookie. And I think it's because the last gingersnap cookie I ate was very "spicy" and very hard (not my favorite). But I'm so happy I decided to make these yesterday and give them another shot - they're one of my favorite cookies now! (adapted from this recipe)
Gingersnap Cookies
(Yields 3 dozen cookies)Ingredients:
- 2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 cup unsalted butter, room temperature
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/4 cup unsulphured molasses (unsulphured molasses is lighter in color and usually has a better flavor than sulphured molasses)
- 1 egg
- 1/2 tsp. vanilla extract
- 1/4 cup white sugar (for garnish)
Directions:
- Whisk together flour, baking soda, salt and spice; set aside
- In a mixing bowl, beat butter and sugars until light and fluffy
- Add molasses, egg and vanilla extract
- Gradually add dry ingredients, mix until just combined
- At this point, the dough is very sticky and soft. Cover and chill the cookie dough for 45-60 minutes (or until firm)
- Preheat oven to 350°F. Line baking sheets with parchment paper
- Place 1/4 cup of white sugar into a bowl; set aside
- Roll dough into 1-inch balls. Roll each ball dough into the sugar, coating it thoroughly. Place on the baking sheet about 2-inch apart
- With the bottom of a glass, flatten each cookie slightly
- Bake cookies for 13 minutes
- Remove to a wire rack and allow to cool
My cookies came out not too hard but not too soft. If you want your cookies to be softer, cook them for 12 minutes; if you want your cookies to be crunchier, cook them for 14 minutes!
Here are the cookies as I was flattening them with a glass (step 9):
And the finished cookies:
Enjoy and thanks for reading!
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