Inspired by meriko's latest fall-y confection, I dug out a recipe for gingersnaps that to me taste like the season: warm and spicy, sweet and peppery.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup dark brown sugar
1/4 cup unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground pepper
Granulated white sugar or coarse white sugar for dusting the cookies
Preheat the oven to 350F. Line two baking sheets with parchment paper or silpats.
Place the butter and brown sugar in the bowl of an electric mixer and cream until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla extract and mix until incorporated. Sift together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined.
Form the dough into 1 inch balls, 2 inches apart, on the baking sheets. Place on the baking sheet and, with the bottom of a glass that has been lightly dusted with flour, flatten the cookies slightly. Sprinkle the cookies with granulated white sugar. Bake about 10 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.
Makes about 4 dozen cookies.Posted by rebecca on October 30, 2004 | TrackBack