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Gingersnaps Recipe

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This recipe for Gingersnaps is from Tara and Ashton's Go-To Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 c. firmly packed dark brown sugar
1 1/2 c. (3 sticks) unsalted butter, softened
1 egg
1 tbsp. grated peeled fresh ginger
1 1/2 tsp. grated lemon zest
3 3/4 c. all-purpose flour
2 Tbs. ground ginger
3 tsp. ground cinnamon
1 1/4 tsp. baking powder
1/2 tsp. ground white pepper
1/4 tsp. ground cloves
2 Tbs. turbinado (raw) sugar
Directions:
Directions:
Using an electric mixer, beat the sugar and butter until smooth. Add the egg, fresh ginger, and lemon zest and beat well.

In a bowl, whisk together the flour, ground ginger, cinnamon, baking powder, white pepper, and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight.

Preheat the oven to 350º F.
Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool.
Number Of Servings:
Number Of Servings:
6 dozen cookies

 

 

 

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