Cook the Book: Three-Way Gingersnaps

Cook the Book: Three-Way Gingersnaps takes around 45 minutes from beginning to end. This recipe serves 60 and costs 7 cents per serving. One serving contains 53 calories, 1g of protein, and 2g of fat. It works well as a dessert. Head to the store and pick up ground ginger, sugar, salt, and a few other things to make it today. 8 people have tried and liked this recipe. It is brought to you by Serious Eats. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 1%. Users who liked this recipe also liked Cook the Book: Borscht, Cook the Book: Vichyssoise, and Cook the Book: Albóndigas.

Servings: 60

 

Ingredients:

2 teaspoons baking soda

2 tablespoons finely chopped crystallized ginger

1 large egg

2 cups all-purpose flour

1 tablespoon grated fresh ginger

3 teaspoons ground ginger

2 tablespoons honey

1/2 teaspoon salt

1 cup sugar, plus more for rolling the cookies before baking

12 tablespoons unsalted butter, softened

Equipment:

oven

hand mixer

bowl

spatula

frying pan

Cooking instruction summary:

Procedures 1 Set racks in the upper and lower thirds of the oven and preheat to 325ºF. 2 Mix the flour with the ground ginger, baking soda, and salt. 3 Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed until lightened, about 3 minutes. Beat in the egg and continue beating until smooth. 4 Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and paddle. 5 Beat in the grated ginger, the crystallized ginger, and the honey. After they are incorporated, beat in the remaining flour mixture. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough. 6 Roll 1/2 tablespoon of the dough between the palms of your hands to make a little sphere, then roll it in a shallow bowl of sugar. Place it on one of the prepared pans. Continue with the remaining dough, keeping the subsequent cookies about 2 inches apart on all sides. 7 Bake the gingersnaps until they spread and become deep golden, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans from back to front at the same time. If you know that your oven gives off strong bottom heat, stack the pan on the lower rack on top of a second one for insulation. 8 Slide the papers off the pans to cool the cookies. If you have only one more pan of gingersnaps to bake, readjust one of the racks to the middle level for baking.

 

Step by step:


1. 1

2. Set racks in the upper and lower thirds of the oven and preheat to 325ºF.

3. 2

4. Mix the flour with the ground ginger, baking soda, and salt.

5. 3

6. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed until lightened, about 3 minutes. Beat in the egg and continue beating until smooth.

7. 4

8. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and paddle.

9. 5

10. Beat in the grated ginger, the crystallized ginger, and the honey. After they are incorporated, beat in the remaining flour mixture.

11. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.

12. 6

13. Roll 1/2 tablespoon of the dough between the palms of your hands to make a little sphere, then roll it in a shallow bowl of sugar.

14. Place it on one of the prepared pans. Continue with the remaining dough, keeping the subsequent cookies about 2 inches apart on all sides.

15. 7

16. Bake the gingersnaps until they spread and become deep golden, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans from back to front at the same time. If you know that your oven gives off strong bottom heat, stack the pan on the lower rack on top of a second one for insulation.

17. 8

18. Slide the papers off the pans to cool the cookies. If you have only one more pan of gingersnaps to bake, readjust one of the racks to the middle level for baking.


Nutrition Information:

Quickview
52k Calories
0.57g Protein
2g Total Fat
7g Carbs
0% Health Score
Limit These
Calories
52k
3%

Fat
2g
4%

  Saturated Fat
1g
9%

Carbohydrates
7g
2%

  Sugar
4g
5%

Cholesterol
9mg
3%

Sodium
57mg
3%

Get Enough Of These
Protein
0.57g
1%

Manganese
0.06mg
3%

Selenium
1µg
3%

Vitamin B1
0.03mg
2%

Folate
8µg
2%

Vitamin B2
0.03mg
2%

Vitamin A
74IU
1%

Vitamin B3
0.26mg
1%

Iron
0.23mg
1%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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