I am looking for a crisp snapy ginger snaps that will work well with tea. My sister in law is visiting and she was reminescing about eating some with a cup of earl gray. I would like to try baking a small batch for her.
Any t&t recipes.
I've made these MANY times and they are wonderful. Just leave the cayenne pepper out if you don't want them "spicy".
2-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
3/4 tsp. cinnamon
1 tsp. ground ginger, or more to taste
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. cayenne pepper
8 Tblsp. (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)
Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350ÃÂ° F. Spread a few Tblsp. of granulated sugar on a small plate.
Roll the dough into 3/4-inch balls; roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies.
Posted by: KarenInSeattle.
Hi Karen, thanks for sharing our recipe. I tried this last weekend. Great taste but quite soft. Do I need to make it thinner or bake longer? Also is molasses necessary? My family scarfed it down but I did not care for the molasses taste as much.