There's Gingersnaps....then There's Gingersnaps!
"It must be the crystallized ginger that MAKES these such exceptional cookies. I found the recipe in our local newspaper and have never had better! My DH won't eat any other."
- Ready In:
- 27mins
- Ingredients:
- 10
- Yields:
-
24 cookies
ingredients
- 2⁄3 cup crystallized ginger
- 2⁄3 cup unsalted butter, softened
- 1 cup brown sugar
- 1 egg
- 1⁄4 cup molasses
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄8 teaspoon ground black pepper
- 2 3⁄4 cups unbleached all-purpose flour
- granulated sugar, for dipping
directions
- Use your food processor to process the crystallized ginger to small pea-size pieces, or chop with knife.
- Preheat oven to 350 degrees F.
- In a stand mixer, cream butter and brown sugar until light and fluffy.
- While mixing on medium speed (speed 4 on a KitchenAid), add egg and combine until incorporated.
- Add molasses and mix to incorporate.
- Scrape bowl.
- Combine baking soda, salt and other spice in a small bowl and add to butter mixture.
- Beat until thoroughly incorporated.
- Dump flour into bowl and decrease speed to slow.
- Mix until just incorporated.
- Carefully scrape sides and bottom of bowl and mix briefly to incorporate all ingredients.
- Add crystallized ginger and mix to distribute evenly.
- Use an ice cream scoop or a large spoon to measure balls of dough onto an ungreased cookie sheet.
- With the heel of your hand, slightly flatten dough balls and dip into granulated sugar.
- Bake at 350F degrees for 12-16 minutes.
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Reviews
-
These are delicious and very easy to make! -
I've been wanting to make these for awhile, and finally did today. Wow, are they good! We ate many warm from the oven. One comment-the salt is missing from the ingredients. I used 1/4 tsp. Thanks Judikins! I will make this again! -
I wish I could give you 10* for this recipe Judikins. These are the best cookies ever. I made them to give away in my christmas tins and couldn't believe when I tasted one...that I hadn't kept any for myself. I'll be making more of these large, sweet, flavourful ginger cookies. Soooo tasty.
RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
