Five-Spice Gingersnaps
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Salt1 cup
Sugar1 cup
Lyle's Golden Syrup1 large
EggDirections:
1
Make dough: Whisk together flour, five-spice powder, baking soda, and salt in a small bowl
2
Pulse ginger with 1/4 cup sugar in a food processor until finely ground
3
Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes
4
Add flour mixture and pulse just until a dough forms
5
Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop
6
Whisk together flour, five-spice powder, baking soda, and salt in a small bowl
7
Pulse ginger with 1/4 cup sugar in a food processor until finely ground
8
Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes
9
Add flour mixture and pulse just until a dough forms
10
Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop
11
Bake and ice cookies: Put oven rack in middle position and preheat oven to 325°F
12
Line 2 large baking sheets with parchment paper
13
Quarter dough
14
Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick
15
(If dough becomes too soft to roll out, chill on wax paper until firm
16
) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart
17
Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes
18
Cool 5 minutes on sheet
19
If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely
20
(Cookies will flatten slightly as they cool
21
) While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet
22
Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes
23
Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using
24
If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring
25
Spoon each color of icing into a separate pastry bag, pressing out excess air
26
Twist bag firmly just above icing, then decoratively pipe icing onto cookies
27
Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies
28
Put oven rack in middle position and preheat oven to 325°F
29
Line 2 large baking sheets with parchment paper
30
Quarter dough
31
Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick
32
(If dough becomes too soft to roll out, chill on wax paper until firm
33
) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart
34
Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes
35
Cool 5 minutes on sheet
36
If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely
37
(Cookies will flatten slightly as they cool
38
) While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet
39
Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes
40
Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using
41
If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring
42
Spoon each color of icing into a separate pastry bag, pressing out excess air
43
Twist bag firmly just above icing, then decoratively pipe icing onto cookies
44
Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies