Let cool on the pan 5 minutes before transferring to a wire rack. Place 2 inches apart on the prepared pans (they spread).īake 13 to 16 minutes, rotating the pans 180° halfway through, until the edges are set (the center will still be quite soft). Between the palms of your hands, roll the dough into 2 tablespoon-size balls, then roll in the sugar to coat. 1 large egg 1/4 cup molasses 1/2 cup sugar in a shallow bowl, for finishing Add to Shopping List View Shopping List Ingredient Substitutions Directions Special equipment: 2 or 3 cookie sheets or.
Ginger snaps will spread out while baking, so make sure to spread the dough balls out and dont crowd the baking sheet. Rolling the balls of dough in granulated sugar helps give them those crackly tops. In a small bowl, whisk together the sugar and cinnamon. Ingredients 7 ounces sugar (1 cup 200g) 1 3/4 teaspoons (10g) baking soda 1/2 teaspoon (3g) ground cinnamon 2 tablespoons (20g) fresh ginger, finely grated. I use a 2-inch cookie scoop, then roll the dough in the palms of your hands to form balls. Add the flour mixture and, with the mixer on low speed, mix in until just incorporated. Cover and refrigerate the dough for 1 hour. In a large mixing bowl or the bowl of a stand mixer, using an electric mixer on medium-high speed, beat the butter, brown sugar, and ½ cup of the granulated sugar until fluffy, 2 to 3 minutes, scraping down the sides with a silicone spatula as necessary. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Line 2 rimmed sheet pans with parchment paper.
Add egg and molasses and mix well to combine. In a medium bowl, sift together the flour, cinnamon, ginger, and baking soda. Ingredients Deselect All 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon.
Recipe ginger snap cookies how to#
Bake: Bake until the cookies are rounded and slightly cracked. How to make Gingersnap Cookies: Add butter and sugar to a mixing bowl and beat until well creamed together. Preheat your oven to 325 and prep a cookie sheet for nonstick. Heat the oven (with two oven racks toward the middle) to 350☏. Roll each ball in granulated sugar and place 2 inches apart on the baking sheet.
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