Candied Gingersnap Cookies
Lia Soneson
Soft on the inside and chewy around the edges, these gingersnap cookies will immediately catapult you into the holiday spirit! A triple feature of ground ginger, freshly grated ginger, and candied ginger, pack these cookies with a spicy earthiness and delicate sweetness. The large cane sugar crystals create a slightly-crispy, crackling crust for the perfect cookie experience!
Candied Gingersnap Cookies
Makes 24 cookies
Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon freshly cracked black pepper
1/2 cup packed dark brown sugar
1/2 cup superfine sugar
3/4 cup unsalted butter, softened
1 teaspoon fresh ginger root, grated
1 teaspoon vanilla1 large egg
1/3 cup molasses
1/2 cup chopped candied ginger
Cane sugar for rolling cookies
Directions:
1. In a large bowl, whisk the flour, baking soda, salt, ginger, clove, cinnamon, and black pepper untilevenly combined.
2. In a stand mixer with the paddle attachment, beat together the brown sugar, superfine sugar, and butter until smooth. Add the freshly grated ginger, vanilla, egg, and molasses, and mix until incorporated. Slowly stir in the flour mixture until just combined. Fold in the candied ginger. Cover and chill in the refrigerator for at least 1 hour, or overnight. NOTE: Chilling the dough before baking helps solidify the fat in the dough, slowing the baking process and preventing the cookies from spreading too much. Chilling the baking sheet aids in achieving a delightfully chewy cookie texture as well.
3. Preheat the oven to 350 degrees F. Scoop chilled dough into 1" balls. Roll in the cane sugar, and place on a parchment-lined and chilled baking sheet, roughly 2" apart.
4. Bake for 10-12 minutes, or until the cookies are lightly browned and cracking on top. Remove the cookies from the oven and cool on wire racks. Enjoy while still delightfully warm!