OLD FASHIONED GINGERSNAPS

OLD FASHIONED GINGERSNAPS image

Provided by Ellen Bales @Starwriter

Categories Cookies

Number Of Ingredients 15

Previous Next

2 cup(s) all purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) ground ginger
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) freshly grated nutmeg
1/2 teaspoon(s) ground allspice
1/2 teaspoon(s) salt
1/2 cup(s) unsalted butter, melted and cooled
1/4 cup(s) unsulfured dark molasses (not blackstrap)
1/2 cup(s) firmly packed light brown sugar
1/3 cup(s) granulated sugar
3 tablespoon(s) peeled and grated fresh ginger
1 large egg, beaten
1/2 cup(s) course sugar such as turbinado
1 - recipe orange whipped cream (see below)

Steps:

In a medium bowl, whisk together flour, baking soda, 2 tsp. ginger, cinnamon, nutmeg, allspice, and salt; set aside.
In a large bowl, whisk together melted butter, molasses, brown sugar, granulated sugar, 3 Tbsp. grated ginger, and egg. Add the flour mixture. Stir to combine. Cover and chill 1 hour.
Place turbinado sugar in a small bowl. Using a tablespoon, scoop out a ball of dough. Roll dough between your palms into a 1-inch-diameter ball. Continue with remaining dough, then roll balls in turbinado sugar to evenly coat. Space balls on parchment-lined baking sheets, 2 inches apart.
Place oven racks in upper and lower thirds of preheated 350-degree oven. Bake 10 to 12 minutes or until edges are crisp and centers are still chewy. Transfer cookies to wire racks to cool. Serve with Orange Whipped Cream, if desired, for dipping.
ORANGE WHIPPED CREAM: In a chilled mixing bowl beat 1 cup whipping cream, 1 Tbsp. sugar, and 1 tsp. finely shredded orange peel until soft peaks form. Or, if in a hurry, just add orange peel to large container of prepared whipped topping.