Double Ginger Gingersnaps Recipes

Steps:

• Preheat the oven to 325°F.
• Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.
• In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the molasses and vinegar and beat at medium speed for a few minutes. Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well. Add sifted ingredients and mix until just blended. Scrape the dough into a bowl and chill for about 1/2 hour.
• Place the coarse sugar in a small bowl. Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet. Press with fingers to flatten slightly.
• Bake for approximately 15 minutes, until lightly golden. Cool completely before storing.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
• Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
• Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• Preheat oven to 350 degrees.
• Whisk flour, baking soda, ground cinnamon, ginger and salt.
• In another bowl, beat butter and brown sugar until well blended.
• Add egg, molasses, and fresh ginger, until well combined.
• Beat in flour mixture until blended.
• Roll dough by rounded tablespoons into balls. Roll balls in granulated sugar.
• Place 3 inches apart on ungreased baking sheets.
• Bake 10 to 12 minutes, or until cookies flatten and crack.
• Cool on sheets 2 minutes.
• Remove to wire rack; cool completely.