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Gingersnaps

From Bakesale Betty in Oakland, CA a.k.a. Alice Medrich

Prep
Cook
Serves 24people
Ingredients
2
cups all-purpose flour
2
tsp baking soda
2
tsp ground ginger
1 1/2
tsp ground cinnamon
1/2
tsp ground allspice
1/4
tsp salt
8
tbsp unsalted butter, melted
1/4
cup dark molasses
1/2
cup granulated sugar
1/2
cup (packed) light brown sugar, lump free
1
large egg
1/2
cup finely chopped crystallized ginger (2 ounces)
About 1/4 cup additional granulated sugar or coarse white sugar crystals, for rolling the cookies
Directions
1.
Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven, or in the center if you will bake only one sheet at a time. Line two cookie sheets with parchment paper (or keep sheets ungreased).
2.
Combine the flour, baking soda, ginger, cinnamon, allspice and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
3.
Combine the warm (not hot) butter, molasses, granulated sugar, brown sugar, and the egg in a large bowl. Mix thoroughly. Add the flour mixture and ginger; stir until incorporated.
4.
Form the dough into 1 1/4-inch balls (slightly more than 1 level tablespoon of dough) to make cookies 2 1/2inches in diameter or use 1/2 tablespoon of dough to make 1 3/4-inch cookies. Roll dough balls in sugar and place them 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes for large cookies, 8 to 10 minutes for small cookies, or until they puff up, crack on the surface, and then deflate in the oven. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer. Rotate the sheets from back to front and top to bottom about halfway through the baking time.
5.
Transfer the cookies from the pan to a rack. Cool completely before stacking or storing. Cookies served on the day they are baked will be chewy with crunchy edges. Gingersnaps become completely chewy stored in an airtight container. They are best eaten within 3 days.
6.
Makes 48 2 1/2-inch cookies or 96 1 3/4-inch cookies.

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