Photo: Aquavit's Gingersnap Cookies Recipe
Ingredients
- 1/2 cup light brown sugar
- 1 cup sugar
- 2 sticks unsalted butter
- 1 egg
- 1/3 cup molasses
- 2 teaspoons powdered ginger
- 1/2 teaspoon powdered cardamom
- 1/2 teaspoon powdered cloves
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 1/4 cups flour
- 1 cup coarsely chopped candied orange peel
Directions
Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel.
Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.
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By ariel.nesbitt_1...
Los Angeles, CA
on September 11, 2008
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These are the best ginger snaps I've ever tasted. Spicy and addictive
By allison.hoffman...
Chicago, IL
on December 04, 2007
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These cookies are very tasty, but the recipe needs a little modification. First, the orange peel should be finely chopped (not rough or else the chunks are too big in each cookie. Second, my bake time was 12 minutes, not the 7 minutes the recipe said. At 7 minutes, the cookies weren't even flattened out. But in the end the cookies taste delicious.
By cuirlash_1592626
Washington, DC
on November 12, 2006
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Unique gingersnap recipe due it's combination of spices, particularly white pepper. Making enough candied orange from scratch is somewhat time comsuming, but not difficult...and, highly recommended over most commercially available product (peels from 4 organic oranges per batch. Make a double batch if your mixer can handle it, because they'll disappear quicker than you can make them. I recommend pressing plastic wrap tightly over the surface of the cookie dough, eliminating as much air as possible, and allowing the dough to rest and flavors to meld overnight. I prefer larger cookies, so increased the ball size to 1.25"-1.5" in diameter, which are then somewhat flattened to approx. 1/2" thickness, rounded edges (curling stone shape and coated with sugar (doing this twice ensures complete coverage. Place 12 cookies on a parchement paper lined large cookie sheet (thus eliminating the need for cooking spray and allow them to come as near to room temperature as the time it takes the oven to be preheated. Depending on your oven, allow oven to maintain the desired 350 degree baking temperature for 15 minutes before putting sheet pan with cookies into the oven. For the larger size cookies, I recommend an approx. baking time of 15 minutes. Cookies will be about 4" in diameter and about 1/4"-3/8 inches in height.
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