Incredibly Crisp Gingersnaps
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
42
Spice
64
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon2 tsps
Ground Ginger1 tsp
Ground Cloves12 tbsps
Unsalted Butter (1 1/2 sticks)1 cup
Sugar1 large
Egg1 cup
MolasseDirections:
1
Special equipment: 2 or 3 cookie sheets or jelly roll pans covered with parchment or foil Set racks in the upper and lower thirds of the oven and preheat to 350 degrees
2
Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix
3
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened
4
Add the egg and continue beating until smooth
5
Lower speed and beat in half the dry ingredients, then the molasses
6
Stop the mixer and scrape down bowl and beater
7
Beat in the remaining dry ingredients
8
Remove bowl from mixer and use a large rubber spatula to finish mixing the dough
9
Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough
10
Roll into balls between the palms of your the hands, then roll in the sugar
11
Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading
12
Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch
13
Slide the papers from the pans to racks
14
Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover