GINGERSNAPS

Just a tiny bit adapted from Smitten Kitchen.  Using the blackstrap molasses makes ‘em very dark and rich.

 

1 ¼ cups AP flour

1 cup WW flour

2 teaspoons baking soda

½ teaspoon salt

3 teaspoons ground ginger

1 teaspoon cinnamon

½ teaspoon allspice

¼ teaspoon finely ground white or black pepper

2 sticks unsalted butter, at room temperature

½ cup sugar

½ cup brown sugar

1 large egg

1/3 cup unsulphured molasses (blackstrap OK)

Turbinado sugar for sprinkling (optional)

 

Whisk together first 8 ingredients.  Beat butter and sugars until light and fluffy.  Add egg and molasses and beat until combined.  Mix in dry ingredients on low until just combined.

 

Wrap dough in plastic wrap (don’t worry if it’s soft) and chill 2 hours – overnight, until firm.

 

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Roll dough into 1 inch balls (this was pretty sticky, so I recommend rolling all the balls at once – keep in fridge covered with plastic wrap until time to bake).  Dip balls lightly in turbinado sugar if using.  Arrange, sugar side up, about 2” apart on baking sheets.

 

Bake 10 – 15 minutes (shorter for chewier cookies, longer for crunchy).  Cool for a few minutes on baking sheet then transfer to wire racks to cool completely.  Stores well in an airtight container.

PRINTABLE VERSION HERE: GINGERSNAPS

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One response to this post.

  1. […] tried a GINGERSNAP recipe from smitten kitchen – and it rounds out the group well.  Light, simple, crispy, […]

    Reply

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