Gingersnap Cookies
Yields about 30 cookies
Ginger Snap cookies take me back to being a kid. My mom always had these in our pantry. I have always loved their texture and spicy flavor. I really like to use them as a base for pie crusts.
What you need:
1 cup plus 2 ½ tablespoons all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon cinnamon, divided
6 tablespoons vegetable shortening
½ cup plus 2 tablespoons sugar, divided
1 egg
2½ tablespoons molasses
What to do:
In a medium bowl, sift together the flour, baking powder, salt, ginger, cloves, and ½ teaspoon cinnamon. In the bowl of a standing mixer fitted with a paddle attachment, cream the shortening on medium-high speed for 3 minutes, until soft and fluffy. Add ½ cup sugar and beat until smooth. Reduce the speed to medium-low and beat in the molasses and egg. Reduce the speed to low, add half the dry ingredient mixture, and mix until just combined. Repeat the process, incorporating the remaining half of the dry ingredients, and mix the dough until the dry ingredients are just incorporated. The dough will be dense and stiff. Turn out the cookie dough onto a clean, lightly floured work surface. Shape dough into 1 log, 1 ½ to 2 inches in diameter. Wrap in plastic wrap and freeze at least one hour, or until dough is firm. In a small bowl, combine 2 tablespoons sugar and the remaining ½ teaspoon ground cinnamon. Preheat the oven to 375 degrees F. Preheat the oven to 375 degrees F. Position an oven rack in the top third of the oven, and another rack in the bottom third of the oven. Line 2 baking sheets with parchment paper, or silicone baking mats. Remove the dough from the freezer and slice into ¼-inch-thick discs. Dip one side of each cookie into the sugar and cinnamon mixture, and place them sugar-side-up, 1 inch apart on the baking sheets. Place one baking sheet on the top oven rack and one sheet on the bottom rack. Bake for 11 to 13 minutes, switching the pans halfway through the baking process from the top rack to the bottom rack. A longer cooking time will produce crispier cookies. Transfer the cookies to a wire rack to cool
Pro Tip:
If you use these for my Pumpkin Cheesecake crust, bake an extra 1 to 2 minutes for crispier cookies.
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