CITRUS-GINGER GINGER SNAPS

Citrus-Ginger Ginger Snaps image

This is a very nice cookie to serve at tea or with a tall glass of lemonade on a summer afternoon as a get-out-of-the-heat treat.

Provided by Lynn A Jaskowiak

Categories Desserts Cookies Spice Cookie Recipes

Time 50m

Yield 36

Number Of Ingredients 12

Ingredients

2 cups white sugar, divided
¾ cup butter, softened
1 large egg
1 teaspoon vanilla extract
¼ cup finely minced candied ginger
1 tablespoon freshly grated ginger
1 tablespoon lemon zest
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ cup mild molasses
2 cups unbleached all-purpose flour
2 teaspoons baking soda

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 100.5 mg, Sugar 12.7 g