Gingersnaps

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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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 1 hour 35 minutes

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.