My Best Gingersnap Cookies
Dan: Dan
Serves: About 2 dozen cookies
- 2½ cups all purpose flour (330 grams)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground black pepper
- ¼ cup granulated sugar (50 grams)
- 1 cup Dark Brown Sugar (220 grams) (light brown will also work)
- 6 ounces unsalted butter, softened
- 1 large egg
- ⅓ cup unsulfured molasses
- 2 teaspoons vanilla bean paste or vanilla extract
- coarse sugar for sprinkling (optional)
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside
- In the bowl of your stand mixer, whisk together the spices and white sugar and then add the butter and brown sugar
- With the paddle attachment, cream the butter and sugar to form a smooth, sandy paste
- Scrape your bowl then add the egg, molasses and vanilla
- Beat until smooth, scrape your bowl once more then add all of the dry ingredients
- Blend on low until the dough comes together
- Transfer the dough to a bowl, cover and then refrigerate for several hours or overnight
- Once your dough has chilled, preheat your oven to 330*F
- Scoop rounded tablespoons of dough onto a parchment lined sheet, leaving some space for the cookies to spread
- Flatten each cookie slightly then sprinkle with sugar, if desired
- Bake the cookies for 15-18 minutes, until the edges feel just set and the centers are puffed
- Allow to cool on the baking sheet for 5 minutes, then transfer to a cool surface
Recipe by Baking With Dan at https://www.bakingwithdan.com/my-best-gingersnap-cookies/
3.5.3226