![]() ![]() Place on the prepared baking sheets with at least 2 1/2 inches between each cookie. Using a 1 1/2 tablespoon cookie scoop, roll the ginger snap dough into 1-inch balls using your hands and roll each cookie dough ball through the sugar. In a small bowl, whisk together the sugar and cinnamon.Cover and refrigerate the dough for 1 hour. Add the dry ingredients to the wet ingredients mixing just until combined, scraping down the bowl and beaters when needed.Reduce the speed to low and add the egg and molasses mixing until combined.Using a stand mixer with a paddle attachment or a handheld electric mixer on medium speed in a mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.Whisk together flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground black pepper in a medium bowl.Cover baking sheets with parchment paper or silicone mats. It really helps to establish baking time. If you have time, do a test run with one or two cookies.Leave at least 2 1/2 inches between the cookies so they can spread and so the heat can flow around them.Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.It promotes even baking and browning, reduces spreading, and eliminates sticking. For best results, use parchment paper or a silicone baking mat.Use a 1 1/2 tablespoon cookie scoop for equally proportioned cookies Roll the ginger snap dough into balls that are about 1 inch to get perfectly sized cookies.I have found that dried ground ginger, as opposed to fresh ginger, works best in these cookies. ![]() If you have a local spice shop, pay them a visit.
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