Name: Triple-Ginger Gingersnaps
Prep time: 35 min
Cook time: 35 min
Yield: 5
Ingredients: 2/3 cup butter, softened -; 1 cup packed brown sugar -; 1/4 cup molasses -; 1 large egg, room temperature -; 2 teaspoons minced fresh gingerroot -; 1 cup all-purpose flour -; 3/4 cup whole wheat flour -; 3 teaspoons ground ginger -; 1-1/2 teaspoons baking soda -; 1/2 teaspoon fine sea salt or kosher salt -; 1/2 teaspoon ground nutmeg -; 1/4 teaspoon ground cloves -; 3 tablespoons finely chopped crystallized ginger -; 1/4 cup sugar -; 1-1/2 teaspoons ground cinnamon -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Triple-Ginger Gingersnaps

1. 2/3 cup butter, softened -

2. 1 cup packed brown sugar -

3. 1/4 cup molasses -

4. 1 large egg, room temperature -

5. 2 teaspoons minced fresh gingerroot -

6. 1 cup all-purpose flour -

7. 3/4 cup whole wheat flour -

8. 3 teaspoons ground ginger -

9. 1-1/2 teaspoons baking soda -

10. 1/2 teaspoon fine sea salt or kosher salt -

11. 1/2 teaspoon ground nutmeg -

12. 1/4 teaspoon ground cloves -

13. 3 tablespoons finely chopped crystallized ginger -

14. 1/4 cup sugar -

15. 1-1/2 teaspoons ground cinnamon -

How to cook deliciously - Triple-Ginger Gingersnaps

1. Stage

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger.

2. Stage

Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour.

3. Stage

Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets.

4. Stage

Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.