Friday, October 14, 2011
So, as the first few flakes of snow quietly fall on Fairbanks this week I can't help but prepare for winter. These cookies dipped in coffee are the perfect way to get things started. I have made these so many times that I had to check twice that I had not already shared them here before. Sorry it took me so long.
adapted from Batter-Splattered and Transplanted Baker
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar, plus additional for rolling
1 tablespoon water
1/4 cup molasses
Preheat oven to 350 degrees Fahrenheit. In a medium sized bowl mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment cream together the butter and 1 cup sugar until light and fluffy (this should take several minutes 4-5). Beat in the egg, then the water and molasses. Gradually add the dry ingredients into the molasses mixture until thoroughly combined. Scoop out teaspoon size portions of dough and shape them into balls, and roll them in sugar. This will make standard size gingersnap cookies. You can make them larger if you like a chewier cookie. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly using the bottom of a drinking glass.
Bake for 8 to 10 minutes. Less baking time will create a chewier cooking, the longer time with make them crunchier like a ginger snap. Allow cookies to cool on baking sheet for 2 minutes before moving to a wire rack to cool completely. Store in an airtight container.