====== Ginger Snaps ====== 

Tags: [[dessert]] - [[cookies]] - [[vegetarian]] \\ 
Active Time: 25 minutes \\ 
Passive Time: 30 minutes \\ 
Serves: 48 cookies \\

====Description====
Delicious traditional ginger snap cookie

====Source====
[[https://www.seriouseats.com/recipes/2015/12/the-best-gingersnap-cookie-recipe.html|Serious Eats]]

====Ingredients====
  *Sugar: 7 oz (1 cup, 200 g) + finishing
  *Baking soda: 1 3/4 tsp (10 g)
  *Cinnamon: 1/2 tsp (3 g)
  *Fresh ginger: 2 tbsp (20 g), finely grated
  *Ground ginger: 2 tbsp (10 g)
  *Vanilla extract: 1 tbsp (15 mL)
  *Black pepper: a few cracks
  *Unsalted butter: 6 oz (1.5 sticks, 170 g), firm but pliable, about 60F (16C)
  *Sorghum or unsulphured molasses: 2 oz (60 g, about 1/4 cup), not blackstrap \\ \\ 
  *Egg: 1 large, cold \\ \\ 
  *Whole wheat flour: 12 oz (2.5 cups, 340 g), traditional

====Notes====
  *Non blackstrap molasses is hard to find in CT/LI for some reason - can substitute Lyle's golden syrup if needed
  *Raw sugar is great for finishing for the crunch

====Instructions====
  -Preheat oven to 350F (175C) and adjust oven rack to middle position. Line two aluminum half sheet pans with parchment paper
  -Combine sugar, baking soda, cinnamon, both gingers, vanilla, pepper, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to moisten, then increase to medium, beat until fluffy, pale, tan, and soft - about 5 minutes. Add egg and beat until smooth, about 2 more minutes, pausing to scrape as needed.
  -Resume mixing on low, sprinkle in flour, and continue until a soft dough is formed
  -Divide into 48 level 1/2 oz portion with a 1 tbsp scoop. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared sheet pans, leaving 2 inches in between. Don't flatten - these cookies will spread on their own
  -Bake until puffed and chestnut brown, about 22 minutes. Cool directly on sheet pan for 2 hours - prior to that, gingersnaps won't be crisp on the inside. Store leftovers in airtight container up to 3 weeks at room temperature

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