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Ginger Snappiest Cookies

Ginger Snappiest Cookies

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.

So pretty and delicious on the plate, and so yummy straight off the rack!

Preparation

Cream the butter and sugar together in a large mixing bowl until light. Then beat in the egg, followed by the molasses and maple syrup.

In a separate bowl, sift together the dry ingredients.

Add the dry ingredients to the butter/sugar mixture and incorporate well using a sturdy wooden spoon. This batter takes a little muscle. Cover the bowl and set aside to rest for half an hour.

Preheat the oven to 325 degrees and line baking sheets with parchment paper.

Using a teaspoon for portioning, roll a small balls of dough lightly between your palms, and place onto the sheet pan. Fill the sheet, leaving about an inch or so between the balls of dough. 

Rinse your fingers with warm water and pat each ball flat.

Bake 10-13 minutes until browned. Remove and slide parchment onto a rack to cool.

Notes:
The finished dough can be refrigerated or frozen for later use. I like to keep some around from November until January!

Comments

Here's what you need
Get the Spices
Cinnamon - Cassia Vietnamese
$3.00
1 oz bag
Ginger - Powder
$2.25
1 oz bag

Ginger Snappiest Cookies

| Desserts, Holiday

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.

So pretty and delicious on the plate, and so yummy straight off the rack!

Amanda Bevill