Ginger Snap Cookies Chef John's Recipe
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| Ginger Snap Cookies |
"These use fresh ginger and candied ginger."
Ingredients :
- 1 1/2 cups unsalted butter
- 2 cups packed brown sugar
- 1/2 cup molasses
- 2 eggs
- 4 1/2 cups unbleached all-purpose flour
- 4 teaspoons ground ginger
- 4 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons grated fresh ginger
- 1 cup chopped crystallized ginger
Instructions :
| Prep : | Cook : 48M | Ready in : |
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- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
- Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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