Gingersnaps
I actually prefer them soft and chewy, which is what happens when they are left uncovered overnight. Be careful to mix the butter and sugar together just to combine. If you cream or beat them together you will incorporate too much air, which causes the cookies to spread out too far as they bake, making them thin and unpleasant looking.
I actually prefer them soft and chewy, which is what happens when they are left uncovered overnight. Be careful to mix the butter and sugar together just to combine. If you cream or beat them together you will incorporate too much air, which causes the cookies to spread out too far as they bake, making them thin and unpleasant looking.
- Carbohydrate 1.725319375 g
- Cholesterol 14.5883333333333 mg
- Fat 1.77113145833333 g
- Fiber 0.0266641664028168 g
- Protein 0.33901975 g
- Saturated Fat 1.03850824166667 g
- Serving Size 1 1 Serving (7g)
- Sodium 68.2816291666667 mg
- Sugar 1.69865520859718 g
- Trans Fat 0.150128270833333 g
- Calories 24 calories
Step-by-step
- Using the dough hook at low speed mix the butter and measured sugar together until well combined. Incorporate eggs, molasses, and vinegar.
- Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add to the butter mixture and mix on low speed just until combined. Refrigerate.
- Divide the dough into four equal pieces, approximately 1 pound, 2 ounces each. Roll each piece into a rope and cut each rope into thirty pieces.
- Form the pieces into round balls and roll the balls in granulated sugar to cover. Place the cookies on sheet pans lined with baking paper.
- Bake at 375 F (190 C) until light brown on top but still soft in the center, approximately 10 minutes.
Why do some drop cookies spread into flat puddles while others hold thick, domed profiles in the oven? Beating butter and sugar until fluffy incorporates excessive air pockets that collapse under heat, flattening the structure. Mixing the fat and sugar strictly until combined prevents this aeration, preserving a dense crumb that traps moisture during baking.
Temperature control dictates the final texture throughout the process. Chilling the dough solidifies the butter fats, slowing down spread once the shaped balls hit the 375°F oven. Pull the pans at approximately 10 minutes when the tops turn light brown while the centers remain yielding to touch.
Yielding a massive batch of 120 units requires strategic handling of the dough. Dividing the chilled mass into four equal pieces of roughly 1 pound, 2 ounces simplifies portioning into the final thirty pieces per rope before rolling in granulated sugar.
Pairing these spicy biscuits with sharp cheddar cheese balances the intense molasses and warm cardamom profile through contrasting proteins and fats.
