Double-ginger gingersnaps from Simply Sensational Cookies: Bright Fresh Flavors, Natural Colors & Easy Streamlined Techniques (page 73) by Nancy Baggett

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Notes about this recipe

  • Breadcrumbs on January 27, 2013

    p. 73 - I received this book as a Christmas present this year and couldn’t wait to crack it open. I’ve been craving ginger cookies for some time now so when I saw the Double-Ginger Gingersnaps in this book I knew I’d found my match. These couldn’t be simpler to make. Butter, sugar and spices are mixed together before adding molasses and egg. After giving them a quick spin around the bowl, in goes the flour and finally, some crystallized ginger. Slightly flattened cookies get a slight dusting of sugar before heading to the oven. Nice and crisp on the outside and very light and tender inside. I’m not sure I’d describe these as a ginger "snap" but perhaps once they spend more time on the cooling racks. It is possible I might have been sampling a little too soon! With only 1/4 cup of molasses these aren’t as intense as some ginger cookies so the subtle bite of the tiny pieces of crystallized ginger really comes through. Photos here: http://chowhound.chow.com/topics/884276#7856449

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