Giant Gingersnaps
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
37
Spice
65
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Flour4 tsps
Ground Ginger2 tsps
Baking Soda1 tsp
Ground Allspice1 tsp
Mustard Powder1 tsp
Salt1 tsp
Black Pepper1 large
EggDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Arrange racks in upper and lower thirds of oven
3
Line 2 baking sheets with parchment paper
4
Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl
5
Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes
6
Beat in syrup and egg
7
Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms
8
Turn out dough and wrap in plastic wrap; refrigerate 1 hour
9
Cut dough into 14 pieces and roll each into a ball between your hands until smooth
10
Transfer to prepared baking sheets, spacing at least 3 inches apart
11
Flatten into 2 1/2-inch rounds (about 1/2 inch thick)
12
Sprinkle with remaining tablespoon raw sugar
13
Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes
14
Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes