Snappy Gingers
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
43
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Brown Sugar (packed)1
Egg Yolk2 tbsps
Blackstrap Molasses1 cup
All-Purpose Flour1 tbsp
Espresso (ground)1.5 tsps
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Allspice1 tsp
Baking Soda1 tsp
SaltDirections:
1
Special equipment: an electric mixer with paddle attachment Preheat the oven to 350 degrees F
2
Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy
3
Add the egg yolk and molasses and mix well
4
In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt
5
Mix the dry ingredients into the butter mixture
6
(The dough will be quite soft
7
) Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*)
8
Unwrap the dough and slice into 1/4-inch rounds
9
Pour some sugar into a shallow dish
10
Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart
11
Bake for 12 to 15 minutes
12
Do not over bake; the cookies will become "snappy" once they have cooled completely
13
Transfer them to a wire cooling rack to cool for 5 minutes