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Extra-Spicy Gingersnaps

Extra-Spicy Gingersnaps

Prep and cook time: About 40 minutes plus 20 minutes to chill dough.

Notes: Store airtight at room temperature for up to 3 days or freeze for longer storage.

Makes: 5 dozen cookies

Materials:

Amount Item
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon dry mustard
½ teaspoon ground white pepper
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter
1 cup firmly packed dark brown sugar
1 large egg
¼ cup molasses
3 tablespoons granulated sugar

Directions:

  1. Mix flour, backing soda, ginger, cinnamon, mustard, pepper, cardamom, cloves and salt.
  2. In a large bowl, with a mixer on high speed, beat ¾ cup butter with brown sugar until well blended. Add egg and molasses; beat until fluffy.
  3. Add flour mixture. Beat on low speed to blend, then on medium speed until well mixed.
  4. Divide dough in half, shape each half into a ball, wrap in plastic wrap, and pat into a flat cake. Freeze about 20 minutes, or chill 1 to 2 hours until firm.
  5. Shape dough into 1-inch balls. Roll to coat with granulated sugar, and set at least 2 inches apart on buttered baking sheets.
  6. Bake cookies in a 350° F oven until slightly darker brown on the bottom, about 10 minutes (if using 1 oven switch pan positions after 5 minutes.).
  7. Cool on pan about 5 minutes, then transfer cookies to racks to cool. Serve, or store airtight.
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