One bite of a semi-stale gingersnap while en route to Copenhagen was all I needed to rekindle my love of these delightfully spicy cookies :)
Gingersnaps Recipe
1/4 cup molasses
1 egg
2 1/4 cups unbleached flour
2 t baking soda
1/2 t cloves
1 t cinnamon
1 t ground ginger
1/2 t salt
Sift together the flour, baking soda, cloves, cinnamon, ginger, and salt. Set it aside.
Cream together the shortening, sugar, molasses and egg, until it’s fluffy; I use my stand mixer with the paddle blade.
Stir in the dry ingredients, mixing just until combined. It’s best to mix it less than you think you should. Overmixing activates the gluten and gives you tough cookies! Don’t do it :)
Form the dough into balls (I use a medium sized cookie scoop), roll them in sugar, and set them about 2 inches apart on a cookie sheet. You can use regular granulated sugar, but I prefer turbinado sugar, if I have it.
Bake at 375 degrees for 12-15 minutes or until the centers are set and the edges start to look a bit crispy.
They’re especially awesome with chai latte :)
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