Thursday, December 4, 2014
This recipe makes a cookie that is soft and chewy on the inside, with a sugared outer crust that gives just a bit of crisp resistance. They are perfect and round and beautiful, and the aroma of warm winter spices just makes the entire house feel like Christmas!
(I'm also in the middle of baking a large Christmas wedding cake, so it's a miracle I found time to do this!)
Here you go!
SOFT SUGARED GINGER SNAPS
oven - 375 F, cookie sheet lined with parchment paper
bake 8 minutes
Makes 28-32 cookies
Stir together in medium bowl, and set aside:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
In large mixer bowl, beat the brown sugar and butter together till light and fluffy
1 cup light brown sugar
3/4 cup butter at room temperature
Then beat in:
1/4 cup molasses
1 tsp. vanilla
And finally, beat in:
When it's all mixed together, place mixing bowl in fridge for about 10-15 minutes.
Roll dough by hand into 1-inch balls. Roll the balls to coat completely in :
bowl of white sugar for coating (a couple of tablespoons)
Place 2-inches apart on parchment-lined cookie sheet. Slightly flatten with the bottom of a glass (just squish a little, not too much.)
Bake in preheated oven (375 F) for 8 minutes.
Remove from oven. Allow to cool for a few minutes and remove to cooling rack.