At the first sign of fall, I immediately dig through my recipes for those featuring molasses, pumpkin, maple, ginger and other spices. Normally I'm a softy for soft cookies but this time of year I find myself craving Ginger Snaps...that old fashioned crispy cookie that reminds me of my grandmother and days gone by. Two tricks for getting the perfect Ginger Snap is to make sure to use powdered Ginger and crystallized Ginger, and to make sure the dough balls are pressed thin on the cookie sheet. I hope you enjoy these. Ingredients:
2 cups flour 2 tablespoons ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon black pepper (don't skip this unless you are allergic to pepper!) 3/4 cup butter flavored Crisco (do not use butter as you won't get a crispy cookie!) 1 cup granulated sugar 1 egg 1/4 cup molasses 1 2-oz. jar of crystallized ginger (finely chop when you pour it out of the jar) Sanding sugar or raw sugar (to finish the top of the cookie) Directions: 1. Preheat oven to 350 degrees and prepare your cookie sheets by lining with parchment paper or silicone mat. 2. Mix together all the dry ingredients from flour to pepper in the list above. Stir to fully incorporate all the ingredients. 3. In a stand mixer or large bowl with hand mixer, cream the Crisco and sugar until light and fluffy (about 3-5 minutes) 4. Add the egg and molasses until fully incorporated. Then add the flour mixture 1 cup at a time until completely mixed. Dough will be somewhat stiff. Carefully fold in the finely chopped crystallized ginger. Note: You need to chop the crystallized ginger because most jars have several large pieces. 5. Roll the dough into a small walnut sized ball and place on the cookie sheet about 2 inches apart. Using the bottom of a flat glass, spray the bottom with Pam or coat with Crisco, then dip it into the Sanding Sugar and then press down the dough ball on the cookie sheet until very flat. 6. Bake for 10-11 minutes, then remove and cool in the pan for 1 minute before removing to a cooling rack. Once the cookies are completely cooled you should hear a "snap" when you break the cookie in half. If they are still soft in the center, add 1 more minute to your baking time. Enjoy!
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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