Triple Ginger Snap Cookies
These cookies are crispy and perfectly spiced. We prefer using Indonesian red ginger to punch things up a bit, but any dry ginger will do.
Ingredients
- 1 cup sugar
- ¾ cup un-salted butter
- 1½ tsp baking soda
- ¼ tsp salt
- 1 Tbsp fresh ginger, finely chopped
- 2 tsp dry ginger, ground
- ¼ tsp black pepper, ground
- ¼ tsp hot chile, ground
- ¼ cup fancy molasses
- 1 Tbsp vanilla extract
- 1 large egg
- 1/3 cup candied ginger, finely chopped
- 2½ cups all-purpose flour
- Raw, coarse sugar crystals
Method
-
1
Cream sugar, butter, baking soda, salt, fresh ginger, spices, molasses and vanilla together.
-
2
Add egg and whisk together until homogeneous.
-
3
Add candied ginger and flour and mix delicately, enough to incorporate everything.
-
4
Make a cylinder with dough, wrap in saran and refrigerate for at least one hour.
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5
Pre-heat oven to 350 °F.
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6
Slice cylinder into 1 cm thick slices and spread on a baking sheet, leaving about 5 cm between each cookie.
-
7
If desired, sprinkle on raw sugar to decorate before baking.
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8
Cook in oven for 20 minutes.
-
9
Let cool completely on the baking sheet until crispy.
