Incredibly Crisp Gingersnaps
Incredibly Crisp Gingersnaps could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 40 and costs 11 cents per serving. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 91 calories. From preparation to the plate, this recipe takes around 55 minutes. It works well as an inexpensive hor d'oeuvre. A mixture of salt, ground cloves, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 8 foodies and cooks. It is brought to you by Foodnetwork. With a spoonacular score of 3%, this dish is improvable. Similar recipes include incredibly edible edamame dip, Incredibly Creamy Potato Soup, and Incredibly Cheesy Turkey Meatloaf.
Servings: 40
Preparation duration: 35 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking soda
1 large egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons ground ginger
1/4 cup molasses
1/2 teaspoon salt
1/2 cup sugar in a shallow bowl, for finishing
1 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter
Equipment:
baking sheet
aluminum foil
oven
hand mixer
bowl
ice cream scoop
spatula
Cooking instruction summary:
Special equipment: 2 or 3 cookie sheets or jelly roll pans covered with parchment or foil Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
Step by step:
1. Special equipment: 2 or 3 cookie sheets or jelly roll pans covered with parchment or foil
2. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
3. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened.
4. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients.
5. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough.
6. Roll into balls between the palms of your the hands, then roll in the sugar.
7. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading.
8. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
Nutrition Information:
covered percent of daily need
