ATK Gingersnaps
Notes are at end of recipe. Makes about 80 cookies!
Note: Each sheet should have 15 cookies, 3 x 5. The recipe is easier if you grate the ginger earlier, up to a day.
INGREDIENTS:
12-1/2 oz (2-1/2 cups) flour
2 tsp baking soda
1/2 tsp salt
12 Tbls unsalted butter (1-1/2 sticks)
2 Tbls finely grated fresh ginger
2 Tbls ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp pepper
Pinch cayenne pepper
8-3/4 oz (1-1/4 cup) packed dark brown sugar
1/4 cup molasses
1 large egg, plus 1 yolk
1/2 cup granulated (white) sugar
PREPARATION:
1. Grate the fresh ginger, cover, and set aside.
2. In medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In small bowl, combine ground ginger, cinnamon, cloves, pepper, and cayenne. Set aside.
4. In another small bowl, place egg and egg yolk. Set aside.
5. Have large bowl ready.
6. Heat butter in 10-inch skillet over medium heat until melted; then lower heat to med-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, approx. 2-4 min.
7. Transfer butter to large bowl (#5) and whisk in dry/ground spice mixture.
8. Let cool slightly for about 2 mins.
9. Add brown sugar, molasses, and fresh ginger to butter mixture, whisking it to combine.
10. Whisk in the egg and yolk.
11. Add flour mixture and stir until just combined.
12. Cover dough tightly with plastic wrap (either directly or the bowl itself) and refrigerate for no more than about one hour, until dough is firm. (See Notes)
13. After chilling period, adjust oven racks to upper-middle and lower-middle positions; oven to 300 degrees; parchment paper on baking sheets.
14. Spread granulated sugar in a shallow dish; roll heaping teaspoons of dough in the sugar before placing on baking sheet (no more than 20 balls to a sheet—15 is better: the cookies spread some or ran into the sides of the cookie sheet/parchment).
15. Place the first sheet on upper rack and bake for 15 mins while beginning prep of second baking sheet.
16. After 15 mins, move first sheet to lower rack, rotating it 180 degrees; place new sheet of dough balls on upper rack.
17. Continue baking until lower sheet is just a bit darker and begin to darken around edges, about 12-14 mins.
18. Remove lower sheet from oven; transfer upper sheet to lower rack, rotating again and setting timer for 15-17 mins.
19. As cookies come out of oven, slide parchment onto cooling racks and cool the baking sheets completely before starting new sheet of dough balls.
20. Repeat set up and baking of remaining cookies. (Total time per baking sheet: approx 30 min)
NOTES:
1. Be sure to grate the raw ginger with one of the finest settings of a box grater (but not a microplane).
2. Grate the ginger in such a way that you can remove and discard the stringy pulp while keeping the grated flesh.
3. You can grate the ginger a few hours ahead of time and keep tightly covered until ready to use. Allow about 30 minutes to peel and grate the ginger.
4. Allow time for refrigerating/chilling the dough--one hour in the fridge or, if short on time, in two batches for 15 minutes in the freezer (or outside in below-freezing temps). Chilling it longer than an hour makes the dough very hard, which then takes time to have it become easier to work with.
5. Cookies can be stored at room temp for up to 2 weeks!
6. These cookies are very crisp and have a good snap!
7. Use high quality baking sheets (or at least, use new baking sheets) in order to prevent burned cookies.
INGREDIENTS:
12-1/2 oz (2-1/2 cups) flour
2 tsp baking soda
1/2 tsp salt
12 Tbls unsalted butter (1-1/2 sticks)
2 Tbls finely grated fresh ginger
2 Tbls ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp pepper
Pinch cayenne pepper
8-3/4 oz (1-1/4 cup) packed dark brown sugar
1/4 cup molasses
1 large egg, plus 1 yolk
1/2 cup granulated (white) sugar
PREPARATION:
1. Grate the fresh ginger, cover, and set aside.
2. In medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In small bowl, combine ground ginger, cinnamon, cloves, pepper, and cayenne. Set aside.
4. In another small bowl, place egg and egg yolk. Set aside.
5. Have large bowl ready.
6. Heat butter in 10-inch skillet over medium heat until melted; then lower heat to med-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, approx. 2-4 min.
7. Transfer butter to large bowl (#5) and whisk in dry/ground spice mixture.
8. Let cool slightly for about 2 mins.
9. Add brown sugar, molasses, and fresh ginger to butter mixture, whisking it to combine.
10. Whisk in the egg and yolk.
11. Add flour mixture and stir until just combined.
12. Cover dough tightly with plastic wrap (either directly or the bowl itself) and refrigerate for no more than about one hour, until dough is firm. (See Notes)
13. After chilling period, adjust oven racks to upper-middle and lower-middle positions; oven to 300 degrees; parchment paper on baking sheets.
14. Spread granulated sugar in a shallow dish; roll heaping teaspoons of dough in the sugar before placing on baking sheet (no more than 20 balls to a sheet—15 is better: the cookies spread some or ran into the sides of the cookie sheet/parchment).
15. Place the first sheet on upper rack and bake for 15 mins while beginning prep of second baking sheet.
16. After 15 mins, move first sheet to lower rack, rotating it 180 degrees; place new sheet of dough balls on upper rack.
17. Continue baking until lower sheet is just a bit darker and begin to darken around edges, about 12-14 mins.
18. Remove lower sheet from oven; transfer upper sheet to lower rack, rotating again and setting timer for 15-17 mins.
19. As cookies come out of oven, slide parchment onto cooling racks and cool the baking sheets completely before starting new sheet of dough balls.
20. Repeat set up and baking of remaining cookies. (Total time per baking sheet: approx 30 min)
NOTES:
1. Be sure to grate the raw ginger with one of the finest settings of a box grater (but not a microplane).
2. Grate the ginger in such a way that you can remove and discard the stringy pulp while keeping the grated flesh.
3. You can grate the ginger a few hours ahead of time and keep tightly covered until ready to use. Allow about 30 minutes to peel and grate the ginger.
4. Allow time for refrigerating/chilling the dough--one hour in the fridge or, if short on time, in two batches for 15 minutes in the freezer (or outside in below-freezing temps). Chilling it longer than an hour makes the dough very hard, which then takes time to have it become easier to work with.
5. Cookies can be stored at room temp for up to 2 weeks!
6. These cookies are very crisp and have a good snap!
7. Use high quality baking sheets (or at least, use new baking sheets) in order to prevent burned cookies.
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