Gingersnaps after Supper

Gingersnaps after Supper is filed under Cookies and built around all-purpose flour, ground ginger, and baking soda. Plan on 48 Cookies.

Count on 20 minutes of prep, 10 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Cookie Dough

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon kosher salt
• ¾ cup butter — only slightly softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup unsulphered molasses

Cinnamon Sugar Coating

• 1 cup sugar
• ½ teaspoon cinnamon

How the cooking goes

1. Heat the oven to 350°F conventional or 325°F convection.
2. Sieve together the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Whisk to evenly distribute, then sift a second time into a clean bowl.
3. Beat the butter in a large mixing bowl with a hand mixer on high until creamy. Gradually add the sugar, then add the egg and molasses and beat well.
4. Sift one-third of the flour mixture into the butter mixture then stir to combine with a wooden spoon. Repeat twice more with the remaining flour in two additions.
5. Beat together 1 cup sugar and ½ teaspoon cinnamon in a small mixing bowl. Pinch off small portions of dough and roll each into a ball approximately the size of a marble.
6. Roll each ball in cinnamon sugar and place 2 inches apart on a lined- sheet pan. Bake for 10 minutes until the tops are cracked and browned. For crispy outsides with soft centers, pull them at 8 minutes.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Amaretti Cookies with a Soft Middle and Hungarian Nut Roll Cookies (Walnut Filling) Baked Until the Edges Set.