Nothing like a good old standard to please everyone and fill the kitchen with a familiar and spicy fragrance.
These Gingersnaps are really gingery and can be adjusted to your favorite consistency (soft and chewy or “snappy”) by adjusting your baking time.
This recipe is from Better Homes and gardens, October 2013 issue. The batch SWEETTABLESCAPES baked was gone in a flash!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup unsulfured dark molasses (not blackstrap)
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 3 tablespoons peeled and grated fresh ginger
- 1 large egg, beaten
- 1/2 cup coarse sugar (such as turbinado)
- Orange Whipped Cream* (optional)
3. In a large bowl, whisk together the melted butter, molasses, brown sugar, granulated sugar, grated ginger, and egg. Add the flour mixture and stir together to combine thoroughly.
4. Put the coarse sugar in a small, shallow bowl. Scoop up a nugget of the dough and roll between your palms into a ball 1 inch in diameter. When all of the balls are formed, roll them in the coarse sugar, coating them evenly. Arrange the coated balls on the prepared baking sheets, spacing them 2 inches apart.
5. Place the baking sheet in the oven and bake the cookies until the edges are crisp and the centers are still chewy, 10 to 12 minutes. For even baking, at the midpoint, switch the pans between the racks and rotate them front to back. Remove from oven and transfer the cookies to wire racks to cool. The cookies can be made ahead, stored between sheets of waxed paper in an airtight container at room temperature for up to 5 days or frozen for up to 2 weeks. Serve with Orange Whipped Cream for dipping.
- In a chilled mixing bowl beat 1 cup whipping cream, 1 tablespoon sugar and 1 teaspoon finely shredded orange peel until soft peaks form.