Double-Ginger Snaps
These ginger cookies are a delightful treat with a perfect balance of warmth and sweetness. The combination of spices, molasses, and crystallized ginger creates a chewy and flavorful cookie that is sure to be a hit with friends and family. Enjoy the crackled tops and sugary coating that add extra texture to these homemade delights.
— Constant Cookbook
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 2/3 cup canola oil
- 1 cup firmly packed light brown sugar
- 1/3 cup dark molasses
- 1 whole egg, lightly beaten, plus 1 egg white
- 3/4 cup chopped crystallized ginger
- 1/2 cup coarse sugar crystals
Instructions
- Preheat an oven to 325°F. Lightly grease 2 baking sheets or line them with parchment paper.
- Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.
- In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.
- In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.
- With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.
- <b>Make-Ahead Tip:</b> These cookies keep well. Store between layers of waxed paper in an airtight container.
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