Gingersnaps
The combination of dried ginger and molasses creates a festive cookie that snaps when you bite into it. Sandwich these cookies around fresh peach ice cream for delicious ice-cream sandwiches. The “heat” from the ginger contrasts with the cold ice cream nicely.
INGREDIENTS | YIELDS 3 dozen
- 10 tablespoons unsalted butter, softened
- ¾ cup sugar (plus more for sprinkling)
- 1 egg
- ¼ cup unsulfured molasses
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1¾ teaspoons baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ground dried ginger
Preheat oven to 350°F.
Using an electric mixer or a wooden spoon, cream together the butter and sugar in a bowl until slightly fluffy.
Add egg, molasses, and vanilla; beat together. Scrape down the sides of the bowl.
In a separate bowl combine the flour, baking soda, salt, cinnamon, and ginger. Add this dry mixture to the butter mixture, and mix to form a smooth dough.
Roll the dough into 2-inch-diameter logs on a lightly floured surface. Wrap in plastic and chill for an hour.
Remove plastic and slice dough logs into ½-inch-thick slices. Place the rounds on a greased or parchment-paper-lined cookie sheet.
Sprinkle sugar over the rounds and bake for 12 minutes. Cool on a rack.
