Gingersnaps

makes about 3 dozen


2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 Tablespoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

3/4 cup (6-ounces) vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 extra large egg at room temperature

1/4 cup molasses (not blackstrap)

1/3 cup granulated sugar for rolling


In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, clove, pepper, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and sugars together until light and fluffy, about 2-3 minutes.  Add the egg and molasses and beat until combined.  Scrape down the sides of the bowl and beat again.  Add the flour in three additions and mix until just combined.  Cover the bowl with plastic wrap and refrigerate for about an hour to firm.  (Dough can be made in advance and refrigerated up to 2 days or frozen for up to 1 month).


Preheat the oven to 350º F.  Place the 1/3 cup sugar in a shallow bowl.  Line a baking sheet with parchment paper; set aside.  Using a small ice cream scoop or spoon, shape the mixture into 1-inch balls and roll in the sugar.  Place the balls 2-inches apart on the prepared baking sheet.  Bake until the tops are rounded and slightly cracked, about 12-15 minutes (12 minutes for a chewier cookie, 15 minutes for a crisp cookie).  Allow the cookies to cool on the pan for 2 minutes.  Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for up to a week.  Enjoy!  


Printed from thegalleygourmet.net