Friday, December 27, 2013

Old-Fashioned Gingersnaps

I got this from Better Homes and Gardens, and it's fantastic. These cookies stay really moist and chewy.

Old-Fashioned Gingersnaps

2 cups flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1/2 cup butter, melted
1/4 cup molasses
1/2 cup firmly packed light brown sugar
1/3 cup sugar
3 Tbsp. peeled and grated fresh ginger
1 large egg, beaten
1/2 cup extra sugar

1.  Position oven racks in upper and lower thirds of oven.  Preheat oven to 350. 
2.  In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, nutmeg, allspice, and salt; set aside.
3.  In a large bowl, whisk together melted butter, molasses, brown sugar, granulated sugar, grated ginger, and egg.  Add flour mixture.  Stir to combine.  Cover and chill 1 hour.
4.  Place extra 1/2 cup sugar in a small, shallow bowl.  Using a tablespoon, scoop out a ball of dough.  Roll dough between your palms into a ball.  Continue with remaining dough, then roll balls in sugar to evenly coat.  Space balls on baking sheets, 2 inches apart.
5.  Bake 10-12 minutes.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Transfer cookies to wire racks to cool.

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