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Author Notes: Easy and classic gingersnaps -- adapted from Smitten Kitchen. Easily doubled to make in bulk, and packs perfectly in gift packages! A failproof holiday recipe. —cynthia | two red bowls
Makes two dozen cookies.
- 1/2 cup all-purpose flour
- 1/2 cup bread flour (if you don't have bread flour, just use 1 cup plus 2 tbsp of all-purpose)
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 teaspoons ground ginger
- 1/2 teaspoon grated fresh ginger (optional, for an extra kick)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground white pepper
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup plus 2 tbsp unsulphured molasses
- In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, cream butter and sugars together until well-blended and fluffy. Add the molasses and whisk again until smooth. Add the flour mixture to the molasses mixture and mix gently until a dough forms.
- Turn the dough out onto saran wrap and fully wrap it. I lined a square dish with saran wrap and patted the dough into the dish so that it formed a square, which is easier to cut into even pieces to roll into balls for baking. Chill in the refrigerator for at least two hours.
- When you're ready to bake, preheat the oven to 350°F (180°C). Roll dough into 1-inch balls and place at least two inches apart on parchment paper or greased foil. The cookies will spread, so give them room. For chewier cookies, bake for 10-12 minutes. For crisper, bake longer, about 13-14. I took mine out at 12 exactly and they had a bit of chew in the middle, with very crunchy edges.
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