Weekend At The Cottage Recipes
GINGERSNAP COOKIES
Sugar-rolled crackled ginger cookies with a heady fragrant profile of spices and orange zest…
INGREDIENTS
For the dough:
- 2 cups unbleached all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- sprinkle of black pepper
- ½ cup butter (8 tablespoons), room temperature
- ¼ cup shortening
- ¾ cup dark brown sugar
- ¼ cup molasses
- 1 egg, room temperature
- orange zest
For the roll:
- ½ cup sanding sugar
- ½ cup granulated sugar
DIRECTIONS
- Preheat oven to 350°F with the rack in the middle position.
- Place flour, ginger, cinnamon, cloves, baking soda, kosher salt and a sprinkle of black pepper into a bowl. Stir together and set aside.
- Place butter, shortening and brown sugar into a medium-sized bowl and combine using a hand mixer running on a low speed. Add the molasses, egg and orange zest and blend to incorporate. Add the dry ingredients and mix until the ingredients are combined. Gather the dough together by hand.
- Shape dough into cookies by taking a heaping teaspoon of dough and rolling it into a 1-inch ball. Dip the ball into the sanding sugar, pushing it down firmly to coat one half of the cookie. Lift, invert and dip the other half of the cookie into the granulated sugar. Transfer cookies to a parchment-lined baking sheet with the sanding sugar half pointed upwards. Leave about 2 inches of space in between them.
- Transfer cookies to the oven and bake for 15 minutes. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
