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Ginger Ginger Gingersnaps

Source of Recipe

Posted by Mary Ellen


Recipe Introduction

These cookies from "The Bake Sale Cookbook" are "very gingery and very snappy," promises the author. If you're not crazy about ginger, the fresh and/or the candied ginger can be reduced or eliminated.

List of Ingredients

Makes 3 dozen cookies.
1/4 pound (1 stick) unsalted butter, room temperature
1 cup sugar, plus additional for rolling
1 egg, room temperature
3 tablespoons dark molasses
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 1/2 to 3 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons finely chopped or grated peeled gingerroot (optional)
5 to 6 tablespoons finely chopped candied ginger (optional)



Recipe

To prepare oven, cookie sheet: Preheat oven to 350 degrees. Lightly grease cookie sheet and, if desired, line with parchment paper.

To make cookies: Place butter and sugar in bowl of mixer fitted with paddle. Mix until smooth. Scrape down sides of bowl. Add egg, molasses and vanilla, beating well and scraping down bowl after each addition. Mix until light and fluffy. Add flour, ground ginger, baking soda, cinnamon and salt. Mix until well incorporated. Add fresh and/or candied ginger.

To bake cookies: Break off small pieces of dough. Roll into 1-inch balls. Roll balls in additional sugar. Place about 2 inches apart on prepared cookie sheet. Flatten each ball into flat disk using water glass or your hand. Bake for 15 to 17 minutes, or until cookies begin to brown. (Note: Do not overbake.) For crisper cookies, cool on cookie sheet. For softer cookies, cool for 2 minutes on sheet and remove to rack. Cool cookie sheet between batches.