Gingersnap Cookies
From: Cooking Light
Submitted by: Steph:0)
1 1/4 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons molasses
1 tablespoon cold strong brewed coffee
1/2 cup sugar
6 tablespoons margarine
2 tablespoons crystallized ginger -- finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sugar
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a small bowl; set aside. Combine molasses and coffee in a small bowl; set aside.
2. Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add ginger, cinnamon, and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well-blended.
3. Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.
4. Preheat oven to 350°F.
5. Cover 2 baking sheets with parchment paper; secure to baking sheets(or spray sheets with cooking spray). Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets. Sprinkle with 2 tablespoons sugar.
6. Bake at 350°F for 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Remove from baking sheets; cool completely on wire racks.
Serving Size : 40
Units: 1 per cookie
These are fantastic!!!! "Good enough for company" cookies, and you'd never know they were a Cooking Light recipe. :0)
I think they could be cut into 80 peices and shaped into small bite-sized cookies without any trouble. They do expand and puff up a bit when cooking, so allow spacing on the baking sheet.
They would probably work with powdered ginger, but the crystalized ginger gives them a real punch of flavor.
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