Crispy Gingersnap Cookies

• adagok: 40 cookies ?

Hozzávalók

1.5 sticks (6oz / 12 tbsp) butter softened

1 cup (200 g) granulated sugar divided

.25 cup (2.5 oz) molasses

1 large egg

2 cups (240 g) all-purpose flour

2 tsp (16 g) baking soda

1 tsp (2.5 g) cinnamon

.25 tsp (.5 g) ground cloves

1.25 tsp (4 g) ground ginger

3 Gm salt

.5 tsp (1 g) cracked black pepper

Útmutatók

1. Using a stand or hand mixer, cream butter until smooth. Add 0.5 cup (100 g) sugar and blend well. Then, add the egg and molasses and mix until well combined.

2. In a separate bowl, whisk all dry ingredients, flour through pepper.

3. Add dry ingredients to wet ingredients and stir with a spatula until well combined.

4. Add the other 1/2 cup (100 g) sugar to a small bowl.

TIP: Course granulated sugar works best here.

5. Form dough into walnut-size balls (or use a #40 cookie scoop) and then roll each into the sugar.

6. Place each cookie dough ball on a cookie sheet that has either been greased, lined with

parchment, or a Silpat mat. The cookies should be at least 2 inches apart since they will

spread.

TIP: For traditionally looking cracked gingersnap cookies leave them as they are. For a crispier cookie, flatten them out slightly. Use 2 fingers and press gently to flatten out the cookie.Then, lift fingers and press gently again perpendicularly on the same cookie to even it out.

7. Bake at 350°F (177 ̊C) for 13-15 minutes. Allow them to cool a few moments and enjoy. I used a #40 scoop and baked for 16 minutes for a crisp cookie. 13 minutes for a soft cookie.

Jegyzetek

https://drive.google.com/file/d/1GwLUT6CDllvqh2XLqqXXSOJ8UQLjyPdJ/view

Illustrated guide to these cookies. Worth a look.

https://drive.google.com/file/d/1ry03f2XXrN24uwq1S3wwJtNjQ6Exz9oj/view

Using a No. 20 scoop resulted in cookies that are 4 inches in diameter. I'll try using a smaller scoop.

15 minutes baking time resulted in flat but moist cookies, certainly not gingersnaps. Might try baking longer.