Gingersnap cookies are famous for their gingery flavor and cinnamon undertone. Some recipes may end up tasting like snickerdoodle cookies because the cinnamon can overpower the ginger, but this is not the problem of this recipe since I added extra ginger even to the coating mixture.
1. Dough:
1.1. Place into a kitchen mixer with a flat beater attachment:
3 sticks of butter
1 ½ cups of granulated sugar
2 large eggs
Process on high speed until fully incorporated and you reach a creamy texture (about 3 – 5 minutes).
1.2. Add:
¼ cup of molasses
5 TSP of ground ginger
1 TSP of ground cinnamon
1 TSP of baking powder
¼ TSP of salt
3 cups of all-purpose flour
Process on slow speed until all ingredients are partially combined.
1.3.
Then, increase the speed to medium-high and process until nicely combined (about 2 minutes).
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