The Best Gingersnaps
- Ready In:
- 27mins
- Ingredients:
- 13
- Yields:
-
30 gingersnaps
ingredients
- 1 1⁄2 cups plain flour (7 1/2 oz)
- 1 1⁄4 teaspoons baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter, at room temp
- 2⁄3 cup sugar, plus (5 oz)
- 5 tablespoons sugar, for dusting tops
- 1⁄2 teaspoon vanilla extract
- 1 egg yolk
- 1⁄4 cup molasses
directions
- Sift together dry ingredients.
- In a large bowl, using an electric mixer set on high speed, cream together and 2/3 cup sugar until light and fluffy, 1 to 2 minutes.
- Beat in the vanilla, egg yolk and molasses, mixing well.
- Add the flour mixture to the butter mixture in three batches, mixing on low speed until each addition is fully blended.
- Cover with plastic wrap and chill for 1 hour.
- Place the chilled dough on a piece of plastic wrap and shap it into a rough log about 1 1/2 inches in diameter.
- Wrap the log in the plastic wrap and roll it back and forth until the surface of the log is smooth and even.
- Chill the roll for about 2 hours, or freeze for up to 2 months.
- Preheat oven to 375°F (190°C) Lightly oil 3 baking sheets.
- Remove the rolls from fridge, unwrap and slice 1/8 inch thick.
- Place the slices 1 inch apart on the prepared baking sheets.
- Sprinkle the tops with 1/2 tsp sugar each.
- If using one oven, place 2 baking sheets in at a time, refrigerating the remaining one until ready to bake.
- Bake the cookies until golden around the edges but still soft, 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies.
- Switch the pans around, halfway through the baking time.
- Using a spatula, immediately transfer the cookies to rack to cool.
- Store in an airtight container.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0