Recipe: Gingersnaps!
Last week my brother finally sent me my birthday present: a collection of spices. With such an abundance of cinnamon, clove and ginger I knew I had to make something. Then I was at Crate & Barrel on Friday with my girlfriend and we got a free sample of gingersnaps so I decided to make gingersnaps! They’re festive and seasonal and use plenty of my new spices.
Gingersnaps
Ingredients
3/4 stick of softened butter
1/2 cup of brown sugar
1/2 cup of white sugar
1/3 cup of molasses
1 egg
1 tablespoon of vanilla extract
2 cups of flour
1/2 teaspoon of baking soda
2 teaspoons of ground cinnamon
2 1/2 teaspoons of ground ginger
1 teaspoon of ground clove
Directions
1. Cream together the butter and sugars then beat in the egg, molasses and vanilla extract.
2. Sift together the flour, baking soda and spices.
3. Beat the dry ingredients into the creamed sugar blend.
4. Cover the dough and chill for at least half an hour.
5. Preheat the oven to 350 degrees F. Line the baking sheets with parchment papers.
6. Drop one inch balls of batter an inch away from each other on the covered baking sheets.
7. Bake for 12-15 minutes. Less time for chewier cookies, longer for harder cookies.
These cookies have a bit of a bite to them, so if you prefer your cookies more sweet than snappy, reduce each of the spices by 1/2 a teaspoon. Also, the dough can get really thick. I broke my electric mixer making these, so I’d recommend start blending them then finishing the mixing by hand!
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