Wednesday, December 16, 2009

Chewy Ginger Snaps

Okay, as promised here is the "World's Best Chewy Ginger Snap" (at least according to the Ginger People). I would have to agree though! These cookies are spicy, sweet, and a bit salty. This thin cookie is the perfect combination of a crunchy edge with a soft center. Plus, it is very easy to make.

Here are the ingredients for the World's Best Chewy Ginger Snaps by the Ginger People (makes about 3 dozen cookies):
-3/4 cup butter, softened (1 1/2 sticks)
-1 cup granulated sugar, plus more for rolling
-1/4 cup dark molasses
-1 egg
-2 teaspoons baking soda
-2 cups plus 2 tablespoons all-purpose flour
-1/2 teaspoon ground cloves
-1 teaspoon ground ginger
-1 teaspoon cinnamon
-1/2 teaspoon salt
-3.5 ounces crystallized ginger, chopped coarsely

To begin, preheat oven to 375 degrees F. In a large bowl combine butter, sugar, molasses, and egg with an electric mixer until light and fluffy.
Chop crystallized ginger and add to butter mixture. Mix to combine.
In a separate medium bowl, combine the rest of the dry ingredients. Sift or whisk ingredients together.
Combine the dry ingredients to the wet mixture. Beat until combined.
At this point, I like to chill the dough for a bit, but you don't have to. Form 1-inch balls, and roll in granulated sugar to coat.
Placed on greased cookie sheet (I used parchment paper) about 2 inches apart. Bake for 8-10 minutes.
Let cool on sheet for about a minute and transfer to a wire rack to cool completely.Bring to a holiday party and enjoy all the praise for a simple, but delicious cookie.

1 comment:

  1. holy god these are some good snaps! the hints of cinnamon are lovely and help the cookies to strike a nice balance between sweet and spicy