Candied Gingersnaps

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READY IN: 2hrs 13mins
Recipe by Raquel Grinnell

Baltimore Style magazine, November/December 2003, Christmas cookie edition. Prep time is chilling time.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Chop candied ginger coarsely with a knife, then measure to 1 cup. Process in food processor, along with 1 cup sugar, until finely ground. (If ginger sticks together, add more sugar.).
  3. In mixer, cream butter, then add sugar and 1/4 cup of the candied ginger sugar and beat until light and fluffy. Add egg and molasses and beat well. Sift flour, soda and spices and add to mixture, beating until smooth. Chill for at least two hours.
  4. Spread remaining candied ginger sugar on a large plate. Shape dough into 1/2 inch balls and roll in the ginger sugar. Bake for 13 minutes (cookies will puff up, then flatten). Remove immediately with sharp spatula to wire racks. (If cookies are left to cool on sheets, the candied ginger will harden and stick.) Yield: about four dozen.

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