Recipe: Gingersnaps

Recipe: Gingersnaps

Recipe: Gingersnaps Author: Style At Home


Recipe: Gingersnaps

This is my favorite cookie for Christmas time. The aroma of gingersnaps baking in the oven immediately fills the kitchen with childhood holiday memories. And they are great for dipping into a tall glass of milk.

Gingersnaps-550.jpg Ingredients

  • 2 cups (9 ounces) all-purpose flour, sifted
  • 3 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup (6 ounces) unsalted butter, at room temperature
  • ¾ cup (5 ounces) granulated sugar, plus 1 cup (7 ounces)
  • ½ cup (3½ ounces) dark brown sugar, firmly packed
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider


1 Preheat the oven to 350ºF.

2 Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use onstick baking sheets or lightly butter conventional baking sheets.) Set aside.

3 Combine the flour, ginger, cinnamon, baking soda, cloves, and salt in a mixing bowl. Set aside. Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low peed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy. dd the ¾ cup granulated sugar and the brown sugar and beat for an additional 2 minutes.

4 Reduce the speed to low and add the egg. Beat to incorporate, scraping down the sides of the bowl with a ubber spatula. Beat in the vanilla and cider and when blended, slowly beat in the reserved dry mixture. When
dough is just blended, remove the bowl from the mixer and scrape the paddle clean.

5 Place the remaining granulated sugar in a small shallow bowl.

6 Using your hands, roll the dough into balls about 1 inch in diameter. Roll each ball in the sugar to coat ompletely and place them, about 2 inches apart, on the prepared baking sheets.

7 When all of the cookies have been formed, place in the oven and bake for about 12 minutes, or until lightly olored.

8 Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Note: Store, airtight, at room temperature.

Makes about 2 dozen cookies.

Milk-and-cookies-100.jpg BUY THIS BOOK
Excerpt from Milk & Cookies by Tina Casacili, Copyright 2011. Photography Copyright 2011 Antonis Achilleos. Excerpted from Chronicle Books. All rights reserved.


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Recipe: Gingersnaps