Ginger Snappiest Cookies
- Details
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.
So pretty and delicious on the plate, and so yummy straight off the rack!
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
- 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.
- In a separate bowl, sift together the dry ingredients.
- 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.
- Preheat the oven to 325 degrees and line baking sheets with parchment paper.
- 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.
- 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!
2 Comments
Leave a Comment
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. …
Mummy’s Nutty Saffron Rice
If you’re looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It’s easier to make than you might think…but you don’t have to let anyone …
Chinese Five Spiced Apple Carrot Pie
Tender carrots are surprisingly sweet when baked in a brown sugar syrup, especially when united with perfect Washington apples and plump little raisin gems. The fresh ginger is a classic pairing with the carrot, and …
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Chicken Vindaloo
The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …
The measurement for molasses has a question mark for the measement
Thanks, Nanci. It’s been fixed.