Gingersnaps
The combination of dried ginger and molasses creates a festive cookie that snaps when you bite into it. Sandwich these cookies around fresh peach ice cream for delicious ice-cream sandwiches. The “heat” from the ginger contrasts with the cold ice cream nicely.
Makes: 36 cookiesHands-on: 20 minutesTotal: 1 hour 35 minutesDifficulty: Easy
Makes: 36 cookies
Ingredients
- 10 Tbsp. unsalted butter, softened
- 1 cup sugar, divided
- 1 large egg
- ¼ cup unsulfured molasses
- ½ tsp. vanilla extract
- 2 cups all-purpose flour
- 1¾ tsp. baking soda
- ¼ tsp. salt
- 1 Tbsp. ground cinnamon
- 1 tsp. ground ginger
Directions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Using an electric mixer or a wooden spoon, cream together the butter and ¾ cup sugar in a bowl until slightly fluffy. Add egg, molasses, and vanilla; beat together. Scrape down the sides of the bowl.
- In a separate bowl combine the flour, baking soda, salt, cinnamon, and ginger. Add this dry mixture to the butter mixture, and mix to form a smooth dough.
- Roll the dough into 2" diameter logs on a lightly floured surface. Wrap in plastic and chill for 1 hour.
- Remove plastic and slice dough logs into ½" slices. Place the rounds on prepared baking sheets. Sprinkle remaining sugar over the rounds and bake for 12 minutes. Cool on a rack.