GLAZED GINGERSNAPS

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Glazed Gingersnaps image

Provided by Food Network Kitchen

Time 3h

Yield about 36

Number Of Ingredients 11

2/3 cup coconut oil
1/2 cup granulated sugar
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups confectioners' sugar
2 to 4 teaspoons water
Red coarse sugar, for decorating

Steps:

  • Microwave the coconut oil in a large microwave-safe bowl until melted, 1 to 2 minutes. Whisk in the granulated sugar and molasses. The mixture should be mostly smooth; if it?s not, return to the microwave for 30 to 45 seconds and whisk again to combine. Set aside to cool slightly.
  • Whisk the flour, pie spice, ginger, baking soda and salt in a medium bowl. Whisk the flour mixture into the coconut oil mixture until smooth, switching to a rubber spatula when the dough becomes too stiff to whisk (it will seem dry at first, but will come together).
  • Scrape the dough onto a large piece of plastic wrap and roll into an 8- to 9-inch-long log. Wrap in the plastic wrap. Press the sides with a ruler to square off the log. Refrigerate, re-pressing the squared sides after about 20 minutes, until the dough is firm, at least 1 hour or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and slice 1/4 inch thick. Arrange the slices about 1 inch apart on the prepared pans.
  • Bake, switching the pans halfway through, until the cookies are firm around the edges, 18 to 22 minutes. Let cool completely on the pans.
  • Make the glaze: Whisk the confectioners' sugar and 2 teaspoons water in a small bowl. Gradually stir in up to 2 more teaspoons water until the glaze is smooth and thick. Dip half of each cookie in the glaze; return to the baking sheet and sprinkle with coarse sugar. Let set, about 30 minutes.

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