Description
The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they’re called ‘snaps’ for reasons other than texture!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon fine salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 12 tablespoons unsalted butter, softened
- ⅔ cup white sugar
- ⅓ cup finely minced candied ginger
- ¼ cup molasses
- ½ teaspoon vanilla extract
- 1 large egg, beaten
- ½ cup white sugar, or as needed for rolling cookies
Instructions
- Whisk 2 cups plus 2 tablespoons flour
- ground ginger
- cinnamon
- baking soda
- salt
- cloves
- black pepper
- and cayenne together in a large mixing bowl until thoroughly mixed.
- Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy
- about 2 minutes. Add candied ginger
- molasses
- vanilla
- and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled
- about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into a shallow dish for rolling cookies.
- Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
- Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness
- 10 to 15 minutes.
Servings: 20