Friday, February 5, 2010

Gingersnap Cookies

Adapted from The Joy of Cooking
Makes 12 dozen(!) tiny cookies


I’m kind of obsessed right now with really crunchy gingersnaps, and thank goodness, because thanks to this recipe, I’ve got about a million in my freezer. Of course, if you like a chewier, more tender cookie, just decrease the cooking time by a few minutes.

3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
12 Tbl (1 1/2 sticks) unsalted butter, softened
1 2/3 cup sugar
2 large eggs
1/3 cup dark molasses
2 tsp fresh lemon juice
1 tsp grated orange zest
1 cup coarse sugar (Demerara, Turbinado or sanding sugar)

Whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Combine the butter and sugar and beat on medium speed until very fluffy, about 3 minutes. Add the eggs, molasses, lemon juice and orange zest and beat until well combined. Add the flour mixture to the molasses mixture and mix on slow until just blended. Refrigerate about half an hour or until ready to bake.

Preheat the oven to 350°F and grease the cookie sheets. Scoop out even tablespoons of dough. Tear each scoop in half. Roll each half into a ball and pat down to flatten it a bit. Roll in the coarse sugar, and place on the greased cookie sheet, spacing about 1-2 inches apart. Bake, one sheet at a time, about 15-18 minutes, rotating the sheet half-way through the cooking time, until cookies are golden brown and crackly on top. Remove the cookie sheet and allow to sit 1 minute. Using a metal spatula, transfer the cookies to a wire rack to cool. The cookies will firm to crisp and crunchy as they cool. Store in an air-tight container, in the refrigerator for a few days, or the freezer for a few weeks.




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