Snappy Gingers
- Level: Easy
- Yield: 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 49
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 0
- Cholesterol
- 10
- Sodium
- 25
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 50 min
- Cook: 15 min
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.