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Recipe courtesy of Martin Howard

Gingersnaps

  • Level: Easy
  • Yield: 6 dozen (2-inch) cookies
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 72 servings
    Calories
    66
    Total Fat
    3
    Saturated Fat
    2
    Carbohydrates
    10
    Dietary Fiber
    0
    Sugar
    5
    Protein
    1
    Cholesterol
    7
    Sodium
    38
  • Total: 1 hr 51 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 21 min
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Ingredients

6 ounces (3/4 cup)brown sugar

8 ounces (2 sticks) butter

1 teaspoon salt

9 ounces molasses

1/4 cup water

1 teaspoon baking soda

1 pound (3 cups) all-purpose flour, plus more for surface

2 teaspoons ground ginger

1 teaspoon ground cinnamon

Kosher salt and raw sugar, for sprinkling

Directions

  1. With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
  2. Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
  3. Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Martin Howard, Pastry Chef, Brasserie 8 1/2, New York, NY

Show: Food Network Challenge
Episode: Challenge: Incredible Edible Mansions

Categories:

Easy Dessert Recipes Dessert Easy Baking Christmas Cookie Christmas Cookie Baking American Dairy Recipes Low Sodium

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3 Reviews
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ERICA K.

Based on the previous reviews I made sure the dough was well chilled (4 - 5 hours in the refrigerator) and used a well-floured surface. I also kept the dough that I was not rolling out in the refrigerator. Another modification was that I rolled the dough out slightly thicker than called for ? ?? inch vs. 1/8?. I increased the overall cooking time by 4 -5 minutes and the cookies were wonderful. The cookies were moist and chewy with a nice balance of saltiness and sweetness. The recipe does say to sprinkle very lightly with kosher salt and generously with sugar. Maybe others that did not like the taste were too liberal with the salt. I made sure to grind the salt crystals between my fingertips while sprinkling. I will definitely make these again?

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