RCI-BR.005.0315.001
Ginger Snap
300px| Foot-shaped ginger snaps
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- sticks butter4 unitmelted (2 C)
- C dark molasses2 unit
- t cinnamon2 unit
- a little allspice1 unit
- t ground cloves1 unit
- 1 lb
- t nutmeg1 unit
- T ground ginger (or several times more for spicier ginger flavor)1 unit
- a little black pepper1 unit
- –12 C flour10 unit
Method
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly grease them.
10 minutes
2
In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
3 minutes
3
Add eggs and molasses to the butter mixture and mix until fully combined and smooth.
2 minutes
4
In a separate bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and a pinch of salt until evenly blended.
2 minutes
5
Gradually add the dry ingredients to the wet ingredients, stirring until a firm, cohesive dough forms. Do not overmix.
3 minutes
6
Roll the dough into small balls roughly 1 inch in diameter, then roll each ball in granulated sugar to coat. Place them about 2 inches apart on the prepared baking sheets.
5 minutes
7
Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set, cracked on top, and lightly browned around the edges.
12 minutes
8
Remove the baking sheets from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, where they will firm up and develop their characteristic snap.
15 minutes