Ginger Snaps Recipe by Ina Garten
Ingredients
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups light brown sugar, lightly packed
• 1/4 cup molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
Instructions
1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and molasses together until light and fluffy, about 5 minutes. Add the egg, vanilla, and salt and mix until combined. With the mixer on low, slowly add the flour mixture and mix until just combined.
4. Place the granulated sugar in a shallow bowl. Roll the dough into 1 1/2-inch balls and roll them in the sugar. Place the balls 2 inches apart on the prepared baking sheets and bake for 12 minutes, until the cookies are lightly browned around the edges. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. Enjoy your homemade ginger snaps!
Tips
• Use high-quality butter for the best results.
• Don't over-bake the cookies! They should be slightly browned around the edges, but still soft in the center. If they are over-baked, they will be too hard and crunchy.
• Store in an airtight container for up to a week.
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