Gingersnap cookies
26
- Prep Time25 mins
- Total Time1 hr 40 mins
- Makes50 cookies
Photo, Roberto Caruso.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
3 tbsp fancy molasses
2 tbsp finely grated fresh ginger
3/4 cup coarse sugar
Instructions
WHISK flour, baking soda, ginger, cinnamon, salt and pepper in a medium bowl.
BEAT butter and sugar in a large bowl with an electric mixer on medium until fluffy, about 3 min. Add egg and molasses and beat until combined, then beat in fresh ginger. Stir in flour mixture until combined. Refrigerate at least 1 hr or overnight.
PREHEAT oven to 350F, then line 2 baking sheets with parchment.
SCOOP out 1-tbsp portions of dough and roll into balls. Coat with coarse sugar and arrange 2 in. apart on prepared sheets.
BAKE until browned, 11 to 13 min. Let cool for 5 min, then transfer to a rack to cool. Cookies will keep well for up to 5 days in an airtight container.
Nutrition (per serving)
Calories 79, Protein 1g, Carbohydrates 10g, Fibre 4g, Sodium 63mg.
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