Sparkly Ginger Snaps
From morninlite 12 years agoIngredients
- Sparkly ginger Sugar: shopping list
- 3 Tbs sugar (vanilla sugar is good!) shopping list
- 1 tsp ground ginger shopping list
- Cookies: shopping list
- 1 cup unsalted butter at room temperature shopping list
- 3/4 cup + 2 Tbs sugar shopping list
- 1 egg at room temperature shopping list
- 3 Tbs. dark molasses shopping list
- 1 tsp pure vanilla shopping list
- 2 cups all purpose flour shopping list
- 1 1/2 tsp ground ginger shopping list
- 1 1/2 Tbs crystalized ginger chopped fine, but not too fine. shopping list
- 1 1/2 tsp baking soda shopping list
- 1/2 tsp cinnamon shopping list
- 1/4 tsp kosher salt shopping list
How to make it
- Heat oven to 350 degrees.
- Line cookie sheet with parchment paper
- Mix 3 Tbs sugar with 1 tsp ginger well in a shallow bowl or saucer, set aside for later.
- Cream butter and sugar in large bowl, beat until smooth and creamy.
- Add egg, vanilla and molasses, one at Tbs at a time, beating well between additions. Scrape down bowl if necessary.
- Combine flour, gingers, baking soda, cinnamon, and salt in a separate bowl.
- Add to butter mixture in thirds, beating well between additions. Scrape down bowl again.
- Break off small pieces of dough and roll into 1 inch balls. Roll in ginger-sugar.
- Place on cookie sheet about 2 inches apart, and press down until flattened.
- Bake for 12 to 15 minutes, until cookies start to brown around the edges.
- Cool on cookie sheet until set, then transfer to wire rack.
People Who Like This Dish 3
- optimistic1_2 Guelph, CA
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