Menu

Ginger Snappiest Cookies

  • Details
  • Related Items

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.

Yum!

So pretty and delicious on the plate, and so yummy straight off the rack!

 

Ginger Snappiest Cookies

Ginger Snappiest Cookies

Ingredients

  • 2 sticks unsalted butter
  • 1¼ cups dark brown sugar
  • 1 egg
  • 3/4 cup molasses
  • ¼ cup maple syrup
  • 2¼ cups flour
  • 3 tablespoons ginger powder
  • 1 teaspoon Saigon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Cream the butter and sugar together in a large mixing bowl until light. Then beat in the egg, followed by the molasses and maple syrup.
  2. In a separate bowl, sift together the dry ingredients.
  3. Add the dry ingredients to the butter/sugar mixture and incorporate well using a sturdy wooden spoon. This batter takes a little muscle. Cover the bowl and set aside to rest for half an hour.
  4. Preheat the oven to 325 degrees and line baking sheets with parchment paper.
  5. Using a teaspoon for portioning, roll a small balls of dough lightly between your palms, and place onto the sheet pan. Fill the sheet, leaving about an inch or so between the balls of dough. Rinse your fingers with warm water and pat each ball flat.
  6. Bake 10-13 minutes until browned. Remove and slide parchment onto a rack to cool.

Notes

The finished dough can be refrigerated or frozen for later use. I like to keep some around from November until January!

https://www.silkroaddiary.com/ginger-snappiest-cookies/

Do we have to wait?

Tagged with:

 2 Comments

  1. Nanci says:

    The measurement for molasses has a question mark for the measement

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Hibiscus Margarita

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …

Harissa and Vegetable Couscous

This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. …

Chocolate Cinnamon Cake

Frank’s Chocolate Cinnamon Cake

If you need a chocolate fix and can’t decide between brownies, cake or fudge- make Frank’s Chocolate Cinnamon Cake and enjoy all three. The cake is dense and moist like a brownie, the frosting is …

Spice Lore

Historically speaking, spices have played a large part in the colonization of the world. Most of us remember from the fourth-grade pageant that Christopher Columbus sailed the ocean blue at the behest of Isabella and …

Ancho-Espresso Dry Rub

As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium …