SNAPPY GIN­GER­SNAPS

Style at Home - - Food -

MAKES 5 DOZEN COOK­IES

¾ cup un­salted but­ter, melted and cooled to room tem­per­a­ture

1¼ cups packed de­mer­ara or dark brown sugar ¼ cup fancy mo­lasses

1 large egg

1 large egg yolk

2¼ cups all-pur­pose flour

2 tbsp ground gin­ger

2 tsp bak­ing soda

1 tsp cin­na­mon

½ tsp fine sea salt

½ tsp freshly ground black pep­per Gran­u­lated sugar, for rolling

Pre­heat the oven to 325°F and line two bak­ing trays with parch­ment pa­per; set aside.

Whisk to­gether the melted but­ter, de­marara sugar, mo­lasses, egg and egg yolk in a large mix­ing bowl. In a sep­a­rate bowl, stir to­gether the flour, gin­ger, bak­ing soda, cin­na­mon, salt and pep­per. Add to the but­ter mix­ture and stir un­til blended.

Use a small ice cream scoop or two tea­spoons to shape the dough into balls. Roll each ball in gran­u­lated sugar to coat and place on the pre­pared bak­ing trays, 1½ inches apart.

Bake un­til the cook­ies brown around the edges, 20 to 25 min­utes (they will puff up while bak­ing but then col­lapse as they cool, de­vel­op­ing a lovely crack­led sur­face). Let cool on the trays on a wire rack.

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