Snappy Gingers

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
50 min
Cook:
15 min

Yield:
4 dozen
Level:
Easy

Ingredients
  • 2/3 cup unsalted butter, softened
  • 1/2 cup sugar, plus sugar for dusting the cookies
  • 1/4 cup packed brown sugar
  • 1 egg yolk
  • 2 tablespoons blackstrap molasses
  • 1 cup all-purpose flour
  • 1 tablespoon ground espresso
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Directions
  • Special equipment: an electric mixer with paddle attachment

  • Preheat the oven to 350 degrees F.

  • Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.

  • In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.)

  • Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*).

  • Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become "snappy" once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.

  • *Cook's Note: At this point, the dough can be stored in the freezer. From the freezer, let the dough stand at room temperature for 10 minutes before slicing.


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