Name: Ginger Pennies
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 cups all-purpose flour -; 2 tablespoons ground ginger -; 1 teaspoon ground cloves -; 1 teaspoon baking soda -; 3/4 teaspoon salt -; 1 cup unsalted butter (2 sticks), at room temperature -; 1 cup dark brown sugar -; 1/3 cup molasses -; 1 large egg -; 1 teaspoon vanilla -; Zest of one lemon -; 3 tablespoons candied ginger, finely chopped -; 3/4 cup turbinado sugar, for dipping -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ginger Pennies

1. 3 cups all-purpose flour -

2. 2 tablespoons ground ginger -

3. 1 teaspoon ground cloves -

4. 1 teaspoon baking soda -

5. 3/4 teaspoon salt -

6. 1 cup unsalted butter (2 sticks), at room temperature -

7. 1 cup dark brown sugar -

8. 1/3 cup molasses -

9. 1 large egg -

10. 1 teaspoon vanilla -

11. Zest of one lemon -

12. 3 tablespoons candied ginger, finely chopped -

13. 3/4 cup turbinado sugar, for dipping -

How to cook deliciously - Ginger Pennies

1. Stage

Mix the dry ingredients: In a bowl, whisk the flour, ginger, cloves, baking soda, and salt together.

2. Stage

Make the dough: In a stand mixer with the paddle attachment on medium-low speed, beat the butter and brown sugar together for 3 minutes or until smooth. Scrape down the sides of the bowl with a spatula as needed. With the mixer still on medium to low speed, add the molasses, egg, vanilla, lemon zest, and candied ginger, beating until well combined, about 1 to 2 minutes. Gradually add the dry ingredients, mixing on low speed until the dough comes together and is well combined. Scrape down the bowl as necessary.

3. Stage

Form the logs: Spread a 14- to 16-inch piece of plastic wrap on a work surface. Spoon about one-third of the dough in a 12-inch long line on top that is roughly 1 1/4 inch thick, leaving space at each end to wrap the plastic. Encase the dough in the plastic wrap and roll it back and forth to form it into a roll. Repeat with the remaining dough. Place the logs on a baking sheet or tray that will fit in your freezer, and chill for 1 to 2 hours, or overnight. The dough will keep in the freezer for 3 months or longer.

4. Stage

Preheat the oven: Once the dough has chilled preheat the oven 350°F. Line several baking sheets with parchment paper.

5. Stage

Slice the cookies and coat them in sugar Pour the sugar into a shallow bowl. Slice the rolls into 1/4-inch-thick cookies and press one or both sides of each cookie into the sugar. Place them on the baking sheets with the sugared side up.

6. Stage

Bake the cookies: Bake the cookies for 10 to 12 minutes, or until the bottoms of the cookie are lightly browned. Cool on the baking sheet. They will keep for at least two weeks in a tightly closed cookie tin.