Triple-Ginger Gingersnaps |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 48 |
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Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. Ingredients:
2/3 cup butter, softened |
1 cup packed brown sugar |
1/4 cup molasses |
1 egg |
2 teaspoons minced fresh gingerroot |
1 cup king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% whole wheat flour |
3 teaspoons ground ginger |
1-1/2 teaspoons baking soda |
1/2 teaspoon fine sea salt or kosher salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3 tablespoons crystallized ginger, finely chopped |
1/4 cup sugar |
1-1/2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg and fresh ginger.
2. Combine the flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1 hour or until easy to handle.
3. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 4 dozen.
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