Countdown to Christmas : Gingersnaps
December 15, 2014 § Leave a comment
Let’s continue with our Christmas baking! At Sweettablescapes, December makes for a snowy kitchen, what with the flour and powdered sugar that constantly coats our countertops and shelves!!
This recipe for Gingersnaps ( BHG, October 2013) is a must if you want to add this classic cookie to your repertoire: a delicious ginger flavor and, depending on how long you bake them… a snap when you bite!
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)
Position one rack in the upper third and a second rack in the lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Set aside
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
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. Cover and chill dough for 1 hour.
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.
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.