Cooking with Laurie

Double-Ginger-Gingersnaps

Ginger lovers unite, here’s a recipe sure to satisfy your cravings! It’s crispy, chewy, and oh so gingery in each and every bite AnD they keep well…that is if you have any left to ‘keep’. Hope you enjoy my recipe!

CourseDesserts

Servings	Prep Time
4dozen	10minutes

Cook Time	Passive Time
10minutes	24hours

Servings	Prep Time
4dozen	10minutes

Cook Time	Passive Time
10minutes	24hours

Ingredients

2cups all-purpose flour
2 1/4tsp. ground ginger
1 1/4tsp. cinnamon
1/2tsp. allspice
1 1/2tsp. baking soda
1/2tsp. salt
3/4cup granulated sugar
1/4cup dark brown sugar
1/2cup butter, room temperature
2TBSP. unsulphured molassesGrandma’s brand
1tsp. vanilla extract
1 large egg, room temperature
3/4cup finely diced crystalized ginger
1cup turbinado sugarfor rolling

Instructions

In a medium bowl, whisk together flour, ginger, cinnamon, allspice, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream together granulated sugar, brown sugar and butter for 2 minutes. Add molasses, vanilla, and egg and mix on medium speed for 2 minutes.
Add the flour mixture and mix on low speed just until completely incorporated without over-mixing. Stir in diced crystallized ginger just until evenly blended.
Cover dough with plastic wrap and refrigerate over night. NOTE: This step is important because it allows the ginger flavor to blossom.
When ready to bake, preheat oven to 350’.
Put turbinado sugar into a large shallow dish. Form dough into 48 equal size balls using about one tablespoon dough per cookie. Roll each ball in the turbinado sugar to coat.
Place sugar coated cookies 2 inches apart on baking sheets. Bake for 10 minutes; until browned. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool.