Gingersnaps are one of my favorite cookies. Did you ever have one straight out of the freezer? (Delicious) I tried a new gingersnap recipe this week that I found in a Cook's Illustrated magazine. I love my tried and true gingersnap recipe but the way I look at it, there's always room for improvement. I thought I would give this new recipe a try and see how it measured up against my gingersnap recipe. Gingersnaps 2 1/2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 12 Tablespoons butter 2 Tablespoons ginger 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon pepper pinch cayenne 1 1/4 cups packed brown sugar 1/4 cup molasses 2 Tablespoons fresh grated ginger 1 egg + 1 egg yolk 1/2 cup sugar
Bake on top rack of oven for 15 minutes. Move to lower rack and bake an additional 10 minutes. Cool 10 minutes on silpat sheets. Move to racks to cool completely. Have you noticed that the more I like something, the more pictures that I take? I also packed some of these cookies to send with my daughter to Open House at school last week. It's hard for me to believe that this school year is already underway.
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