Snappy Gingersnaps
photo by Dona England
- Ready In:
- 28mins
- Ingredients:
- 9
- Yields:
-
3 1/2 dozen
ingredients
- 1⁄2 lb unsalted butter, room temp
- 1 1⁄2 cups granulated sugar
- 1 large egg
- 1⁄4 cup molasses
- 4 teaspoons ground ginger
- 1 1⁄2 tablespoons grated fresh ginger
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 2 1⁄4 cups all-purpose flour
directions
- Preheat oven to 350 degrees.
- On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
- Add the egg and the molasses and beat until incorporated.
- Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
- Do not overmix.
- Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
- Bake until flat and evenly browned, about 13 minutes.
- Cool on the pan, the remove to a rack to finish cooling.
- These cookies are best the day they are baked, but will keep for several days.
- Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
- That's how I make them.
- Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.
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Reviews
-
Based on the flavor of the dough, I would have given these 5 stars - it was gingery and just what I was looking for. However, after baking...The cookies had spread all over the pan, they were really greasy and the ginger "snap" was gone. Is the 1/2 LB of butter a mistake? I'm going to make them again with only 1/2 cup of butter and see how they turn out that way.
-
You're right, Petitfour - these are the best gingersnaps I've ever tasted. I made the dough a couple of weeks before Christmas and froze it .... I came thisclose to reviewing it then just based upon how yummy the raw dough tasted! But I held out until I made the cookies - they come out very flat .... I don't know how easily they'd come out of the pan w/out parchment paper - definitely use it. The fresh ginger just puts them in a class of their own. Thank you!
RECIPE SUBMITTED BY
P48422
United States