Princeton gingersnaps

• Produce

  • 2 tbsp Ginger, fresh
  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Unsulfured molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 Demerara or granulated sugar
  • 1 1/8 cup Granulated sugar
  • 3/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract, pure

• Dairy

  • 3/4 cup Butter, unsalted

• Other

  • 1 tablespoon finely chopped soft crystallized (candied ginger

Found on wannacomewith.com

Description

Ingredients

• ingredients
• 2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon finely chopped soft crystallized (candied) ginger
• 2 cups (272g) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 3/4 teaspoon fine sea salt
• 3/4 cup (170g) unsalted butter, at room temperature
• 1 cup (200g) plus 2 teaspoons granulated sugar
• 1/4 cup (85g) unsulfured molasses
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• for coating
• demerara or granulated sugar

Directions

• Finely chop your fresh and candied gingers. I find when Im chopping sticky items, it helps to have a bit of granulated sugar on the cutting board to help coat the edges as I work so they dont all stick together (just a small amount – less than a teaspoon). When done, toss it all together in a small bowl with the 2 teaspoons of granulated sugar and allow to rest for about 10 minutes while you prepare the rest of the ingredients – this will help draw out some of the moisture from the gingers to create a bit of a syrup to help distribute the flavour throughout the dough. Dorie knows what shes talking about.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and molasses together on medium speed until light and fluffy, about 3 or 4 minutes. Add the chopped ginger and mix until combined. Scrape down the sides of the bowl and add the egg, beating well. Add the vanilla and beat to incorporate.
• Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer, cover with plastic wrap, and refrigerate for about 2 hours.
• When ready to bake, preheat oven to 350°F (177°C).
• Form dough into small balls, about 1-1/4” diameter, and roll each in the granulated or demerara sugar, coating completely. Place them onto the baking sheets about 2 inches apart to allow for spreading. Theres no need to press these down at all.
• Bake for between 14-19 minutes, depending on how soft or crunchy you prefer your gingersnaps, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.