National Gingersnap Day
I’m halfway through the project today!
From Joy of Baking
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup white granulated sugar
1/4 cup unsulphured molasses
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup white granulated sugar, for garnish
- In a large bowl, beat the butter and sugars with an electric hand mixer until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Working in batches, add the flour mixture to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Place 1/2 cup of white granulated sugar in a medium bowl. When the dough has chilled sufficiently, roll into 1 inch balls. Roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart. With the bottom of a glass, flatten the cookies slightly. Bake for about 12 – 15 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.