CRISPY GINGERSNAPS

CRISPY GINGERSNAPS image

Yield 40 2½ inch cookies

Number Of Ingredients 13

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2 cups all-purpose flour, spooned in and leveled
1 tbs ground ginger
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
¼ cup granulated sugar
½ cup lightly packed dark brown sugar
1 large egg
1 tsp pure vanilla extract
1 tsp cider vinegar
3 tbs finely chopped crystallized ginger

Steps:

Position shelves in the upper and lower thirds of the oven. Heat the oven to 375°. Line the cookie sheets with baking parchment. Strain together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, mix the butter with the sugars on medium-low speed until creamy and lightened in colour, 2 to 3 minutes. Add the egg and mix until well combined, about 1 minute. Scrape down the side of the bowl. Add the vanilla and the cider vinegar and mix for 1 minute longer. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until combined. Using a large rubber spatula, blend in the crystallized ginger. Break off walnut-sized pieces of dough and roll into 1 ¼ inch balls. Place 2 inches apart on the cookie sheets. Bake for 9 to 11 minutes, or until golden brown. Toward the end of baking time, rotate the pans from top to bottom and front to back. Let rest on the cookie sheets for 2 minutes, then loosen with a thin metal spatula and transfer to cooling racks.