Double-Ginger Snaps
You can buy crystallized, or candied, ginger, or you can make it yourself at home. For homemade, bring 1 1/2 cups water to a boil. Stir in 1/2 cup sugar until dissolved. Cook over medium heat for 5 minutes, then add 1 cup thinly sliced peeled fresh ginger. Reduce the heat to a simmer and cook until tender, about 10 minutes. Drain, then put the ginger in a bowl with 1/2 cup sugar and toss to coat. Spread out in a single layer on waxed paper and let cool. Store in a tightly covered jar for up to 3 weeks.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 2/3 cup canola oil
- 1 cup firmly packed light brown sugar
- 1/3 cup dark molasses
- 1 whole egg, lightly beaten, plus 1 egg white
- 3/4 cup chopped crystallized ginger
- 1/2 cup coarse sugar crystals
Directions
Preheat an oven to 325°F. Lightly grease 2 baking sheets or line them with parchment paper.
Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.
In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.
With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.
Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.
Make-Ahead Tip: These cookies keep well. Store between layers of waxed paper in an airtight container.
Over a sheet of waxed paper, sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, using a wooden spoon, stir together the oil, brown sugar and molasses until well blended. Add the whole egg and stir until blended. Stir in the flour mixture and the crystallized ginger.
In a small bowl, lightly beat the egg white. Spread the sugar crystals in a shallow bowl.
With dampened hands, shape the dough into 1-inch balls. Brush each ball lightly with egg white and roll in the sugar to coat lightly. Place the cookies about 1 inch apart on the prepared baking sheets.
Bake until the tops of the cookies are set and crackled, 15 to 18 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely. The cookies will firm as they cool. Makes about 4 dozen cookies.
Make-Ahead Tip: These cookies keep well. Store between layers of waxed paper in an airtight container.