When I saw the recipe this week on Good Things Catered for Ginger Spice-a-Roos I knew I'd have to try them. Nate LOVES gingersnaps and my mom and I are always looking for a good recipe for Nate.
These cookies were easy to put together and in no time I had all 2 1/2 dozen baked and ready to eat. They have such a good ginger flavor, from both the ground ginger and the crystallized ginger. Plus, they're spicy! Nate and his co-workers give these two thumbs up!
Ginger Spice-a-Roos
adapted from ATK recipe for molasses spice cookies
Ingredients:
2 1/2 c. all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/3 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 c. dark molasses
3/4 c. candied ginger, finely diced
Directions:-Preheat oven to 375 degrees and line a baking sheet with parchment.
-In medium bowl add flour, baking soda, spices, pepper, salt and whisk to combine.
-In bowl of electric mixer, combine butter, brown sugar and 1/3 c. granulated sugar.
-Beat on medium high speed until light and fluffy, about 3 minutes.
-Reduce speed to medium low and add yolk and vanilla, increase speed and beat until incorporated, about 30 seconds.
-Stop and scrape down sides of bowl.
-Reduce speed and add molasses beat until fully incorporated, about 30 seconds, scraping the bottom and sides once with rubber spatula.
-Reduce speed to lowest setting and add flour mixture, then diced ginger.
-Beat until just incorporated, scraping the bottom of bowl.
-Give the dough a final stir by hand. (dough will be soft and barely coming together)
-Place 1/3 c. sugar in shallow bowl for rolling.
-Roll large balls of dough about 2 inches in diameter.
-Drop balls of dough in sugar and roll to coat.
-Set on prepared baking sheet at least 2 inches apart.
-Place in oven and bake for 15 minutes, removing immediately.
-Cookies will look underdone, but will firm up as they cool - do not over bake.
-After slightly cooled, press down to flatten cookies with fingers.
-Cool on baking sheet for 5 minutes and transfer to a wire rack to continue cooling.
-Serve warm or cooled.
These cookies were easy to put together and in no time I had all 2 1/2 dozen baked and ready to eat. They have such a good ginger flavor, from both the ground ginger and the crystallized ginger. Plus, they're spicy! Nate and his co-workers give these two thumbs up!
Ginger Spice-a-Roos
adapted from ATK recipe for molasses spice cookies
Ingredients:
2 1/2 c. all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 Tbsp. unsalted butter, softened but still cool
1/3 c. packed dark brown sugar
1/3 c. granulated sugar, plus 1/3 c. for rolling
1 large egg yolk
1 tsp. vanilla extract
1/2 c. dark molasses
3/4 c. candied ginger, finely diced
Directions:-Preheat oven to 375 degrees and line a baking sheet with parchment.
-In medium bowl add flour, baking soda, spices, pepper, salt and whisk to combine.
-In bowl of electric mixer, combine butter, brown sugar and 1/3 c. granulated sugar.
-Beat on medium high speed until light and fluffy, about 3 minutes.
-Reduce speed to medium low and add yolk and vanilla, increase speed and beat until incorporated, about 30 seconds.
-Stop and scrape down sides of bowl.
-Reduce speed and add molasses beat until fully incorporated, about 30 seconds, scraping the bottom and sides once with rubber spatula.
-Reduce speed to lowest setting and add flour mixture, then diced ginger.
-Beat until just incorporated, scraping the bottom of bowl.
-Give the dough a final stir by hand. (dough will be soft and barely coming together)
-Place 1/3 c. sugar in shallow bowl for rolling.
-Roll large balls of dough about 2 inches in diameter.
-Drop balls of dough in sugar and roll to coat.
-Set on prepared baking sheet at least 2 inches apart.
-Place in oven and bake for 15 minutes, removing immediately.
-Cookies will look underdone, but will firm up as they cool - do not over bake.
-After slightly cooled, press down to flatten cookies with fingers.
-Cool on baking sheet for 5 minutes and transfer to a wire rack to continue cooling.
-Serve warm or cooled.
I need to try these! I made peanut butter cookies today but some ginger snaps are in order!
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