NICELY SPICY GINGERSNAPS

NICELY SPICY GINGERSNAPS

These gingersnaps are inspired by the ones my mother used to make. I’ve tweaked the spices by using my dad’s Garam Masala; a blend of cinnamon, clove, cardamom and black pepper. To give these crisp cookies extra zing, I’ve added fresh ginger and a touch of cayenne. Make sure to roll them out thinly so they give you that snap.Cookies will keep for 2 weeks in an airtight container. They also freeze well.

Preparation: 40 minutes | Yields: About 3 dozen 3 1/2 inch cookies 

  • 2½ cups all-purpose unbleached flour, plus more for rolling
  • ½ tsp baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground black pepper (freshly coarse ground is best)
  • ½ teaspoon ground cayenne
  • ½ teaspoon ground ginger
  • ¾ cups butter, softened
  • 1 cup dark brown sugar
  • ¼ cup unsulphured dark molasses
  • 1 egg
  • 1 tablespoon+ 1 teaspoon finely grated ginger (packed)
  • 2 tablespoons sparkle sugar (for decorating we like India Tree brand)

 

  • Sift together the flour, baking powder, salt, and spices; set aside.
  • Cream butter, sugar and molasses with a hand-blender. Add the egg and ginger and mix until light and fluffy.
  • Use a spoon to stir in the flour mixture and mix until well combined.The dough will be stiff.
  • Divide dough in half, forming each into a disk. Wrap the disks well and refrigerate at least 30 minutes.
  • Working with one disk at a time, roll out to 1/8-inch-thick on a floured work surface(or between sheets of wax paper or parchment).Use a heart-shaped cookie cutter to cut out shapes.Set scrap dough aside.
  • Transfer the cookies (an offset spatula works well) to an ungreased cookie sheet(a silicone baking sheet works well too), spaced about 1/2-inch apart.
  • Sprinkle each cookie liberally with the sparkle sugar.
  • Bake at 350ºF on the middle rack. The cookies should be dry looking and just starting to darken around the edges, about 8 minutes. Do not over bake. Cool slightly before transferring to a wire rack to cool completely.
  • Repeat rolling and shaping with other dough disk and the scrap dough

 

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