Ginger Snaps Recipe
Foodie, would you like to try a special Gingersnaps recipe? Get all set to serve Gingersnaps as a Dessert today. Don't rob yourself of the pleasure of having Gingersnaps. Go and prepare it immediately.
Ingredients
1 1/2 cups firmly packed light brown sugar
1/4 cup blackstrap or dark molasses
1 egg, room temperature
1 cup (2 sticks) butter, melted and slightly cooled
2 2/3 cups sifted all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking soda
3/8 teaspoon salt
Granulated sugar
Directions
Combine brown sugar, molasses and egg in large bowl and mix well.
Beat in butter.
Stir in flour, ginger, cloves, cinnamon, baking soda and salt.
Turn dough out onto lightly floured surface and shape into 4 long logs.
Roll logs back and forth several times.
Cut each in half crosswise.
Shape logs to diameter of about 5/8 inch.
Freeze until thoroughly chilled, about 1 hour.
Preheat oven to 350°F.
Lightly grease baking sheet.
Pour sugar into pie plate to depth of about 1/4 inch.
Remove 1 log from freezer and cut into 1/4-inch slices.
Dip slices into sugar, turning several times to coat entire surface and pressing dough to spread and flatten to thickness of about 1/8 inch.
Transfer slices to prepared baking sheet, spacing about 1 inch apart.
Bake until lightly browned but still soft, about 6 to 8 minutes.
Let cool until almost hard, about 30 seconds.
Using spatula, quickly transfer cookies to sheet of waxed paper; if cooled too long, cookies will cling to pan and break when removed. (If cookies harden before removal from baking sheet, return to oven for about 30 seconds.) Sprinkle with sugar.
Repeat with remaining dough.
Beat in butter.
Stir in flour, ginger, cloves, cinnamon, baking soda and salt.
Turn dough out onto lightly floured surface and shape into 4 long logs.
Roll logs back and forth several times.
Cut each in half crosswise.
Shape logs to diameter of about 5/8 inch.
Freeze until thoroughly chilled, about 1 hour.
Preheat oven to 350°F.
Lightly grease baking sheet.
Pour sugar into pie plate to depth of about 1/4 inch.
Remove 1 log from freezer and cut into 1/4-inch slices.
Dip slices into sugar, turning several times to coat entire surface and pressing dough to spread and flatten to thickness of about 1/8 inch.
Transfer slices to prepared baking sheet, spacing about 1 inch apart.
Bake until lightly browned but still soft, about 6 to 8 minutes.
Let cool until almost hard, about 30 seconds.
Using spatula, quickly transfer cookies to sheet of waxed paper; if cooled too long, cookies will cling to pan and break when removed. (If cookies harden before removal from baking sheet, return to oven for about 30 seconds.) Sprinkle with sugar.
Repeat with remaining dough.
