Gingersnaps
Makes about 40 cookies
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger (can double)
12 tbsp (1-1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses, either plain or unsulfured (P’s note: I use Brer Rabbit full flavor molasses)
1/2 cup sugar in a shallow bowl, for finishing
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil.
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 electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth.
Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients.
Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.
Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. OR, pipe through pastry bag then sprinkle with sugar. If desired, can also use a pecan half on top, first dipped in egg white to adhere to the cookie.
Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch (Pat's note: I don't bake them to firm, prefer them softer than crispier once they cool). Slide the papers from the pans to racks for cookies to cool.
Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Source: Nick Malgieri
Pat's note: These are great. I actually like these a little softer/chewier vs crispy so I pull them from the oven before they are firm to the touch. I'm thinking they'd also make great ice cream sandwiches. Guess I'll have to make another batch to test that out.
)
Makes about 40 cookies
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger (can double)
12 tbsp (1-1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses, either plain or unsulfured (P’s note: I use Brer Rabbit full flavor molasses)
1/2 cup sugar in a shallow bowl, for finishing
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil.
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 electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth.
Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients.
Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.
Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. OR, pipe through pastry bag then sprinkle with sugar. If desired, can also use a pecan half on top, first dipped in egg white to adhere to the cookie.
Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch (Pat's note: I don't bake them to firm, prefer them softer than crispier once they cool). Slide the papers from the pans to racks for cookies to cool.
Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Source: Nick Malgieri
Pat's note: These are great. I actually like these a little softer/chewier vs crispy so I pull them from the oven before they are firm to the touch. I'm thinking they'd also make great ice cream sandwiches. Guess I'll have to make another batch to test that out.
)