![]() Stop the mixer and scrape down bowl and beater. Lower speed and beat in half the dry ingredients, then the molasses. Add the egg and continue beating until smooth. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Combine the flour, baking soda, salt, and spices in a bowl stir well to mix.ģ. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.Ģ. Source: Slightly adapted from the recipe by Nick Malgieri via Ģ cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground all-spice 12 tablespoons (1 1/2 sticks) unsalted butter 1 cup sugar 1 large egg 1/4 cup molasses 4 ounces crystallized ginger, minced 2 or 3 cookie sheets lined with parchment or foilġ. There's no doubt that these are ginger cookies. For me, I love the kick that you get from those little bits, so I've included some in this recipe. I've found that a number of ginger cookies don't call for crystalized ginger. It's a tough job, but I was happy to take on the challenge. Too long, and they get burnt (which happened a few times) and too short and they don't crisp up. Next, I needed to figure out how long to bake them for. ![]() The trick was to roll the dough balls so that when they spread in the oven, it would only be a couple inches in diameter. I first made the dough, which I knew would result in a flavorful cookies, since I'd consumed half the bowl as I transferred it to the baking sheet. However, my goal here was to make crispy ginger snaps. A little crunch on the outside is fine, but I prefer them a little underdone in the middle. Not that it'd be healthier, but, unlike other prepared items we purchase, baking a batch of ginger snaps isn't terribly complicated. We bought a box and, while delicious, I couldn't help but think how nice it'd be if I made my own cookies. On a recent trip to the store, Eric mentioned that he's been craving some ginger snaps to go with our tea. The TV streams episodes one after the next. We sip this on our couch, curled up under blankets (Maki is usually wrapped up under two or three of these in an attempt to keep her nose warm). I often leave mine unadulterated, but sometimes there's a couple teaspoons of honey, an additional squeeze of lemon, and, on the weekends (or after an especially stressful day), a splash of rum or bourbon. Our winter routine now consists of a nightly pot of tea.
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