Cracked-Surface Crunchy Gingersnaps
 Serves |  Total Time |
|---|---|
| 3.5 dozen | 1.17 hours |
Ingredients
397 g granulated sugar
170 g unsalted butter
59 ml molasses
1 egg
281 g all-purpose flour
2 tsp baking soda- 3 g salt
5 g ginger
2 g cinnamon
1 g cloves
0.5 g nutmeg
Cookware
- 1 heavy-duty mixer
- 1 medium mixing bowl
- 1 baking sheet
- 1 release foil
- 1 non-stick cooking spray
- 1 small bowl
Instructions
Step 1
In a heavy-duty mixer, beat 1.75 cups (349 g) of the granulated sugar and the unsalted butter until fluffy. Add the 1/4 cup molasses and beat to blend in well. Add the egg and beat on low just to blend in.
Step 2
In a medium mixing bowl, stir together the all-purpose flour, baking soda, 1/2 tsp salt, 1 Tbsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/4 tsp nutmeg. Add this dry mixture to the mixer and blend on lowest speed. Cover and chill dough for at least 1 hour or overnight.
Step 3
Place a rack in the center of the oven and preheat the oven to 350°F.
Step 4
Cover a baking sheet with release foil, or parchment lightly sprayed with non-stick cooking spray.
Step 5
Roll the dough into 1.25 inch balls. Place the remaining 1/4 cup (51 g) granulated sugar in a small bowl and roll each ball in sugar. Place the baking sheet, 2 inches apart. Bake until edges just begin to color, about 10 minutes, but check on them at 8 minutes.
Step 6
Remove the foil and cookies to a rack to cool completely.
Source
- BakeWise