Homemade
Gingersnap Cookies
By FBWorld Team
The
holiday season has arrived, which means it's that time
of year when guests expect you to bring them some figgy
pudding - or, at least, some kind of sweet goodie. This
Gingersnap recipe from Chef Blakely Trettenero is simple
to make and sure to make people smile.
Homemade
Gingersnap Cookies
Ingredients:
2 sticks Butter, (softened)
1/2 cup Brown sugar
1/2 cup Granulated Sugar
1 tspn. Fresh-grated Ginger
1 Egg
1/3 cup Molasses
2 1/4 cups All-purpose Flour
2 tspn. Baking Soda
1/4 tspn. Salt
3 tspn. Ground Ginger
1/4 tspn. Ground Allspice
1 tspn. Ground Cinnamon
Extra Sugar (for coating)
Procedures:
In a bowl with an electric mixer, cream together the softened
butter and sugars until smooth. To that add the grated
fresh ginger, egg, and molasses. Give it another mix to
incorporate everything. To the wet ingredients add the
flour, baking soda, salt, ground ginger, allspice, and
cinnamon. Mix until well blended. The dough will be loose,
but don't worry. Put the dough in plastic wrap and put
it in the refrigerator to let chill and set up for 1 to
2 hours. Once the dough has set up and chilled completely,
preheat your oven to 350 degrees.
Take
the dough and form about 1 inch balls. Roll them in sugar,
and put on a parchment-paper-lined sheet tray. Leave at
least 1 inch between each ball. Bake for 10-15 minutes.
For chewier gingersnaps, bake 10-13 minutes and for crisper
gingersnaps, bake for 14-15 minutes. Let cool and set
up on the counter for about 1-2 minutes before serving.
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