Ginger Snaps
Ingredients
2 1/4 cups unbleached all-purpose flour
1 1/4 tsp ground ginger root (using ginger root will make these extra gingery)
1 tsp ground cinnamon
1/4 ground cloves
1/8 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
3/4 cup unsalted butter (softend)
1 egg
2 tbsp molasses
2 tsp vanilla extract
1/4 cup fine cane sugar (for rolling)
Method
Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment, add the softened butter and brown sugar. Cream until super light and fluffy, about 5 minutes. Add the egg and mix until completely smooth and combined. Once smooth, add the vanilla and molasses and combine.
In a separate bowl, whisk together the flour, ginger, nutmeg, cinnamon, baking soda, and salt until combined. Turn the mixer on low speed and add half of the flour mixture. Allow that to come together before adding the remaining flour and mixing on low only until combined.
Place the cookie dough in the refrigerator for 20 minutes. Remove the chilled dough from the refrigerator and roll the dough into 28-gram balls before coating them in the fine cane sugar reserved for rolling and set them on the cookie sheet in rows of 3.
Once all the cookies are rolled and covered in sugar, take the bottom of a glass container or the bottom of a flat measuring cup and press the dough balls flat. Bake for 12 minutes before removing and allowing them to cool completely.
Serve within the next 2-3 days or freeze for your Christmas cookie plate. Enjoy!
NotesGinger snaps are one of my favorite cookies for the holiday season. They are simple and so delicious. For a softer cookie bake for 10 minutes and for an extra crunch bake for 14. Enjoy!
