Super crisp ginger cookies

March 20, 2009


Look! I’ve found another way to use the new rolling pin you bought to make a pie for 3:14 day last week!

This recipe is adapted from Simply Recipes; it makes a super crisp, wafer style cookie that is perfect for dipping into coffee or milky tea.

Gingersnap Cookies

1 cup (250 mL) unsalted butter
1 1/4 cup + 2 Tbsp (330 mL) granulated sugar
1/2 tsp (2 mL) vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup (75 mL) molasses
1 tsp (5 mL) minced fresh ginger
3 cups (750 mL) all-purpose flour
2 1/2 tsp (12 mL) baking soda
2 1/2 tsp (12 mL) cinnamon
2 1/2 tsp (12 mL) ground ginger
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper

Cream butter until soft; add sugar and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses then minced ginger and beat until well mixed.

Stir the dry ingredients together; add to the butter mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

Line a 9” x 5” loaf pan with plastic wrap, so that some hangs over the sides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the overhanging plastic. Freeze until very firm, preferably overnight.

Unwrap and remove dough from the pan. Slice the brick into thin slices, no more than 1/8” thick. Arrange on a parchment-lined baking sheet spaced at least an inch apart. Bake, one pan at a time, in a preheated 350°F (180°C) oven until the edges turn dark brown, from 8 to 10 minutes, depending on the thickness of the dough. Makes 6 to 8 dozen cookies.

• Trim the sides of the dough to make straight edges before slicing cookies.
• Check the cookies for doneness starting at 7 min