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Crispy Gingersnap Cookies
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In less than 30 minutes, you can have yourself a delicious CRISPY gingersnap cookie. Eat them on their own (yummy!) or create amazing ice cream sandwiches with them!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar, plus 1/2 cup more for rolling the cookies
1/4 cup molasses
1 large egg (ideally room temperature)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger
1/4 teaspoon kosher salt
Preparation
Preheat the oven to 350 desgrees F & line 2 baking sheets with parchment paper.
In a small bowl, combine the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Using a mixer, cream the sugar and butter together (mix until a paste-like texture forms).
Add the molasses and egg and mix until a loose mixture forms.
Add the dry ingredients (from step 2, above) and mix until everything is incorprated and you have a fairly firm dough.
In a separate (small) bowl, pour the remaining 1/2 cup of sugar.
Using an ice cream or baking scoop (I used one with a 1 1/2 inch diameter), scoop out dough and roll into balls. Roll those balls in the sugar,
Stagger the sugared dough balls on the cookie sheets (the cookies will spread -- how much will depend on the size of the cookie balls). Gently smush the balls by about 1/3 or 1/2 for crispier & larger cookies. If you want some chewiness, don't smush the balls and the center will yield a bit.