Ginger is a spice that makes you think of the holidays. Every good cookie plate has some type of ginger flavour element this time of year. These cookies are easy to prep, and they freeze well. If you halve the recipe you can easily freeze it in plastic wrap. It will be ready to bake quickly for those last minute holiday guests.
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| Gingersnaps |
3/4 cup room temperature unsalted butter
1 cup granulated sugar
1 egg
1/4 cup light cane syrup (Lyles brand is best)
1/4 cup finely chopped crystallized ginger
2 cups cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt 1/4
1/2 cup turbinado sugar (the large crystals in this sugar give the cookies that sparkle)
Directions:
In large bowl, beat butter with granulated sugar until fluffy; beat in egg and syrup. Stir in crystallized ginger.
In a separate bowl, sift together flour, ground ginger, baking soda, cinnamon, cloves and salt.
Stir into butter mixture in 2 or 3 additions. Refrigerate until firm, 1-2 hours.
Place turbinado sugar in a bowl. Make balls from rounded 1 tsps of dough, then roll in the sugar to coat completely.
Bake 2.5cm apart on the parchment or silpat lined baking sheet. Lining the pan is an important step as the sugar on the bottoms harden to create a crunch, but it can burn if placed directly on the pan.
Bake in 350°F (180°C) oven until browned on edges, 12 to 14 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. Freeze in ziplock bags, or an airtight container for up to 1 month. As if they will last that long!
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| Your whole house will smell wonderful |
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