EASY GINGERSNAP COOKIES

Показать описание

These are so easy and hit all the marks for all things gingersnap and gingerbread delicious! I love to eat them but use them in cooking also.

GINGERSNAPS
Ingredients
▢1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
▢1 1/4 cups (250 grams) granulated sugar, divided
▢1/4 cup (50 grams) lightly packed light brown sugar
▢1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)*
▢1 large egg
▢1/2 teaspoon fine salt
▢2 teaspoons baking soda**
▢2 teaspoons ground ginger
▢1 teaspoon ground cinnamon
▢1/4 teaspoon ground cloves
▢2 1/4 cups (286 grams) all-purpose flour, measured correctly
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour, and beat until combined.
Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
Notes
*Don't use blackstrap molasses in baking as it’s extremely bitter. I recommend using Brer Rabbit or Grandma’s brand in ‘mild’ or ‘original’.
**Be sure to check that your baking soda is still active, or your cookies may not spread properly and the texture and appearance will be off. Leaveners can lose their effectiveness before the expiration date printed on the packaging! Learn how to test leavening agents for freshness here.
Check your spices to make sure they are not expired. Even if they're not expired, give them a sniff, and if they no longer smell strong and very aromatic, throw them away and purchase new spices. The fresher the spice, the more flavorful your cookies will be.

*********************************************************************

*******************************************************************

MAILING ADDRESS:

Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824

*************************************************************

Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.