Gingersnaps With Crystallized Ginger

Gingersnaps With Crystallized Ginger
Sang An
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Makes 6 dozen cookies
preparation
20
minutes
cooking
100
minutes
other
0
minutes

Ingredients

1/2
cup
unsalted butter, at room temperature
1 3/4
cups
granulated sugar, plus 1/2 cup more for coating
2
large eggs, beaten
1/2
cup
molasses
1
tablespoon
balsamic vinegar
1
teaspoon
pure vanilla extract
4 1/4
cups
all-purpose flour
1
tablespoon
baking soda
1/2
teaspoon
salt
2
teaspoons
ground ginger
1
teaspoon
cinnamon
1/2
teaspoon
cloves
1/2
teaspoon
cardamom
1/2
teaspoon
freshly ground black pepper
1/3
cup
crystallized ginger, finely chopped

Directions

  1. Heat oven to 375°F. Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger.
  2. Divide the dough into 3 equal portions (it will be sticky). Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour.
  3. Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar. Place on a parchment- or foil-lined baking sheet, 2 inches apart.
  4. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
     
Nancy Myers
April 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 18 %
  • Calcium 8 mg
  • Carbohydrate 14 g
  • Cholesterol 9 mg
  • Fat 1 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 1 mg
  • Sat Fat 1 g
  • Sodium 72 mg
What does this mean? See Nutrition 101.

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