Gingersnap Cookies Recipe
¾ cup packed dark brown sugar
½ cup molasses
1 large egg
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon coarse kosher salt
1 teaspoon vanilla extract
Recipe Ingredients Gingersnap Cookies – For garnish:
4 ounces white chocolate, melted (optional)
Recipe Instructions Gingersnap Cookies
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a small bowl sift together the flour, salt, and spices. In a separate bowl cream together the butter and dark brown sugar until light and fluffy, occasionally scraping down the sides of the bowl. Add the egg and vanilla, scraping down the bowl and continuing to beat for an additional minute or two. Add in the molasses until incorporated. Slowly mix in the flour and spice mixture to combine. Put the 1 cup of granulated sugar in a shallow bowl. Scoop the cookie dough with a cookie scoop or into tablespoon-sized amounts and place in the sugar. Roll to coat before putting them onto the baking sheets. Flatten the top of each cookie just slightly. Bake for 10 minutes, rotating the pan and baking an additional 2 to 3 minutes or until firm to the touch and the sides are just slightly golden brown. Allow to cool completely before adding the garnish.
For the white chocolate: If using a baking bar of white chocolate break it apart into small pieces and put them in a metal bowl. Set on top of a pot of simmering water and gently melt, stirring to help the process. Pour the now melted chocolate into a piping bag, or a small plastic sandwich bag, clipping a small hole either at the tip of the piping bag or the corner of the sandwich bag. Stripe the white chocolate ontop of the cookies and let dry for at least and hour before serving.
Please check out the video demonstration of our IRON CHEF Zach making traditional Italian Biscotti!
Check out all of our Italian Food recipes!
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