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Ginger Snap Cookies Recipe

   
 

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     Ginger Snap Cookies

Category   Desserts - Breads
Sub Category   Gluten-Free

Ingredients
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground pepper
11 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
 
1 teaspoon vanilla extract
1/4 cup molasses
1 large egg, at room temperature

Instructions
1. In a small bowl, whisk together the dry ingredients.
2. In the bowl of an electric mixer, beat the butter untill soft. Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly. Mix in the dry ingredients gradually until the dough is smooth.
3. Turn the dough out onto a lightly floured surface and divide in half. Roll each half until it’s about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm.
4. Preheat the oven to 350 degrees and line two baking sheets with parchment. Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape. Place the rounds on the baking sheet and sprinkle with granulated or course sugar. Bake for 10-13 minutes, rotating the pans halfway through the baking time. Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack.
Serving Suggestions
To make gluten free use gluten free flour - works well


Originally Submitted
11/29/2013





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