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Three Ginger Gingersnaps

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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter melted
  • ¼ cup unsulfured mild or full-flavored molasses
  • ½ cup sugar
  • ⅓ cup firmly packed brown sugar
  • 2 tablespoons finely minced or grated fresh ginger root
  • 1 large egg
  • ¾ cup finely chopped crystallized ginger
  • Large crystal white sanding sugar for rolling

Method
 

  1. Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and whisk to combine. Set aside.
  3. Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated.
  4. Chill dough for at least an hour.
  5. Scoop dough into one-inch balls, roll in sanding sugar, and place 3 inches apart on baking sheet.
  6. Bake for 8-10 minutes. Cookies will be puffed up and will crack and deflate when removed from oven. This yields optimum chewiness.

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