Ultimate Gingersnaps
Notes: Candied ginger in syrup is sold in 9 1/2- to 10 1/2-ounce jars. These cookies will be chewy; for crisper cookies, bake 3 to 5 minutes longer. High-altitude note: At a mile high, decrease brown sugar to 3/4 cup, increase flour to 2 1/2 cups, and decrease baking soda to 1 1/2 teaspoons.
How to Make It
Step 1
1
In a blender, whirl candied ginger and syrup, molasses, fresh ginger, and ground ginger until smooth. Scrape into a large bowl. Add brown sugar and 3/4 cup butter, and beat with a mixer at medium speed until well blended. Add egg and beat until blended.
Step 2
2
In another bowl, mix flour, baking soda, and salt. Add to ginger mixture and stir, then beat until blended. Cover dough with plastic wrap and chill until firm to touch, about 1 1/4 hours in the freezer or 4 hours in the refrigerator.
Step 3
3
Pour granulated sugar into a small bowl. Shape dough, 2 tablespoons at a time, into 1 1/2-inch balls and roll in sugar to coat. Set balls 2 inches apart on buttered 12- by 15-inch baking sheets.
Step 4
4
Bake 2 pans at a time in a 325° oven until cookie edges spring back when lightly pressed but centers are still soft, 15 to 18 minutes; switch pan positions halfway through baking. Let cookies stand 1 minute on pans, then transfer with a wide spatula to racks to cool. Serve, or store airtight up to 3 weeks; freeze to store longer.
Step 5
5
Nutritional analysis per cookie.
Ingredients
1/2 cup drained chunks candied ginger in syrup, plus 1/4 cup syrup
1/4 cup light molasses
1 1/2 tablespoons chopped fresh ginger
2 teaspoons ground ginger
1 cup firmly packed dark brown sugar
About 3/4 cup (3/8 lb.) butter or margarine, at room temperature
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
Directions
Step 1
1
In a blender, whirl candied ginger and syrup, molasses, fresh ginger, and ground ginger until smooth. Scrape into a large bowl. Add brown sugar and 3/4 cup butter, and beat with a mixer at medium speed until well blended. Add egg and beat until blended.
Step 2
2
In another bowl, mix flour, baking soda, and salt. Add to ginger mixture and stir, then beat until blended. Cover dough with plastic wrap and chill until firm to touch, about 1 1/4 hours in the freezer or 4 hours in the refrigerator.
Step 3
3
Pour granulated sugar into a small bowl. Shape dough, 2 tablespoons at a time, into 1 1/2-inch balls and roll in sugar to coat. Set balls 2 inches apart on buttered 12- by 15-inch baking sheets.
Step 4
4
Bake 2 pans at a time in a 325° oven until cookie edges spring back when lightly pressed but centers are still soft, 15 to 18 minutes; switch pan positions halfway through baking. Let cookies stand 1 minute on pans, then transfer with a wide spatula to racks to cool. Serve, or store airtight up to 3 weeks; freeze to store longer.
Step 5
5
Nutritional analysis per cookie.
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