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Wicked Spicy Gingersnaps<br />
Yield: 144 when made with a 2-teaspoon-size cookie scoop<br />
Ingredients<br />
Wet:<br />
Dry:<br />
5 tablespoons fresh, finely minced gingerroot<br />
4 cups flour<br />
(from a piece weighing about 1 ½ ounces)<br />
¼ teaspoon salt<br />
½ pound unsalted butter<br />
1 tablespoon white pepper<br />
2 cups sugar<br />
1 teaspoon cayenne pepper<br />
2 beaten eggs<br />
1½ teaspoons baking soda<br />
½ cup molasses (spray your measuring cup with ½ teaspoon cinnamon<br />
nonstick cooking spray so that all of the molasses ½ teaspoon cloves<br />
releases into the batter)<br />
½ teaspoon cayenne pepper<br />
2 teaspoons white vinegar<br />
Procedure<br />
Notes:<br />
Decorate with an assortment of colored<br />
sugars, Christmas nonpareils, sugar pearls or<br />
sprinkles for decoration. Traditionally I use<br />
red, green and white sugar for decorating<br />
the gingersnaps. We’ve also used sprinkles,<br />
dots or pearls for variety. Coarse demerara<br />
sugar can be used for non-holiday cookies.<br />
1. To prep the ginger for mincing, cut off the dry ends, peel remaining ginger and slice thinly across the grain to minimize the size of the ginger<br />
fibers. The fibers can be a bit off-putting as they can resemble hairs. Ew. Add the ginger slices to a food processor and whiz until very finely<br />
chopped. Set aside.<br />
2. In a stand mixer, cream butter and sugar together until light in color.<br />
3. Add eggs, molasses and white vinegar.<br />
4. Add in the minced ginger and beat to blend well.<br />
5. Whisk the dry ingredients together in a separate bowl.<br />
6. Using a large spoon, gradually add the blended dry ingredients to the egg mixture, stopping every now and then to scrape down the bowl.<br />
7. Chill dough for two hours or freeze until ready to use.<br />
8. Preheat oven to 350°<br />
9. Using a 2-teaspoon-sized cookie scoop, portion out the dough and remove to a plate.<br />
10. Put the colored sugars in separate bowls.<br />
11. Roll the portioned-out dough into balls, then roll in sugar.<br />
12. Place about 1” apart on parchment-lined cookie sheets.<br />
13. Bake for 6 minutes, rotate the cookie sheets and bake for another 6 minutes. The cookies should be a bit brown on the bottoms.<br />
14. Let cool completely on racks and store in an airtight tin. These will keep for a good month. In fact, these are often the cookies that are left<br />
over. (As I said, they’re not for everyone—haha!) Their flavor and texture actually improve after a couple of weeks.<br />
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243 SPARTA AVENUE • SPARTA<br />
lakehopatcongnews.com 37
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