Ginger Snaps

Ginger Snaps
Ginger Snaps might be just the dessert you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 118 calories. This recipe serves 48. If you have ginger, ground ginger, ground clove, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

1
Preheat the oven to 350 degrees F.
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OvenOven
2
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
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Baking SodaBaking Soda
CardamomCardamom
GingerGinger
CloveClove
All Purpose FlourAll Purpose Flour
SaltSalt
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Mixing BowlMixing Bowl
WhiskWhisk
3
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes.
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Brown SugarBrown Sugar
ButterButter
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Stand MixerStand Mixer
BowlBowl
4
Add the molasses, egg and fresh ginger and beat on medium for 1 minute.
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Fresh GingerFresh Ginger
MolassesMolasses
EggEgg
5
Add the crystallized ginger and using a rubber spatula, stir to combine.
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Candied GingerCandied Ginger
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SpatulaSpatula
6
Add the dry ingredients to the wet and stir until well combined.
7
With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart.
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DoughDough
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Frying PanFrying Pan
8
Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
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CookiesCookies
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OvenOven
Frying PanFrying Pan
9
Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store.
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Sanding SugarSanding Sugar
Cookie DoughCookie Dough
CookiesCookies
DoughDough
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
10
Bake directly from the freezer as above.
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OvenOven

Recommended wine: Cream Sherry, Madeira, Prosecco

Gingersnap Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In45 m.
Servings48
Health Score0
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