Gingersnaps
List of Ingredients
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar, + 1/2 cup for finishing
1 large egg
1/4 cup molasses
2 or 3 cookie sheets, covered with parchment paper or foilRecipe
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt and spices in a bowl; stir well to mix. In the bowl of a standing mixer, beat together on medium speed the butter and 1 cup sugar for about 5 minutes until very light, fluffy and whitened. Add egg and beat till smooth. Lower the speed and beat in half the dry ingredients. Remove bowl from mixer and use a large spatula to finish mixing the dough. Place remaining 1/2 cup sugar in a shallow bowl. Use a small ice cream scoop to form 1 inch diameter pieces of dough. Roll pieces into balls between palms of hands, then roll in sugar. Place balls on prepared pans, about 3 inches apart. Bake cookies for 15-20 minutes, or till the spread, colored, the surface has crackled, and they are firm to the touch. Slide papers from the pans to racks. The cookies become crisp as they cool. Makes about 40 cookies.
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