30 minute gingersnap cookies/gingersnap crust. what more can i say?
GINGERSNAP COOKIES/GINGERSNAP CRUST
Yield: 24 cookies, or one gingersnap crust
Nutrition: 83 calories, 11 carbs per cookie (as a crust: 248 calories, 33 carbs per slice if 8 slices)
INGREDIENTS
6 Tbsp unsalted butter, room temperature
1/4 cup dark brown sugar
1/4 cup sugar
2 Tbsp molasses
1 small egg
1/4 teaspoon vanilla
1 cup flour
1/4tsp baking soda
1/4tsp Kosher salt
1 rounded tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 pinch ground white pepper
DIRECTIONS
Preheat the oven to 350. Line two baking sheets with parchment paper.
In the bowl of your electric mixer, fitted with a beater attachment, beat the butter and sugars until light and fluffy. Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and remaining spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with your index and middle fingers, flatten the cookies to about 1/8″. Bake for 15-17 minutes or until the cookies feel dry and firm on top. If you desire a crisper cookie, cook to 17 minutes. Cool on a wire rack.
SOURCE
The Family Feed
Yield: 24 cookies, or one gingersnap crust
Nutrition: 83 calories, 11 carbs per cookie (as a crust: 248 calories, 33 carbs per slice if 8 slices)
INGREDIENTS
6 Tbsp unsalted butter, room temperature
1/4 cup dark brown sugar
1/4 cup sugar
2 Tbsp molasses
1 small egg
1/4 teaspoon vanilla
1 cup flour
1/4tsp baking soda
1/4tsp Kosher salt
1 rounded tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 pinch ground white pepper
DIRECTIONS
Preheat the oven to 350. Line two baking sheets with parchment paper.
In the bowl of your electric mixer, fitted with a beater attachment, beat the butter and sugars until light and fluffy. Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and remaining spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with your index and middle fingers, flatten the cookies to about 1/8″. Bake for 15-17 minutes or until the cookies feel dry and firm on top. If you desire a crisper cookie, cook to 17 minutes. Cool on a wire rack.
SOURCE
The Family Feed
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