Ginger Snap Cookies
Crispy, Spicy, cookies with an attitude that bites you back
Ingredients
- 4 grams Ground Ginger ~ 1 tsp
- 4 grams Grated Ginger ~ 1 tsp
- 20 grams Candied Ginger ~ 1 tbsp, minced fine
- 1 gram Black Pepper Fine fresh grind
- 300 gram AP Flour
- 8 gram Baking Soda
- 3 gram Ground Cinnamon
- 3 gram Ground Allspice
- 2 gram cayenne pepper
- 2 gram Ground cloves
- 2 gram salt
- 140 gram unsalted butter 1 stick, Room temp
- 32 gram Granulated Sugar
- 200 gram Dark Brown Sugar Packed
- 1 ea Egg Jumbo
- 64 grams Granulated Sugar Extra in a side bowl for dipping cookies
Instructions
- Preheat oven to 350
- Add flour, baking soda, salt, and spices in a bowl; stir well to mix
- Using a stand mixer, cream the butter and sugar for about 5 minutes until very light, fluffy and whitened.
- Beat in the egg and incorporate well
- Add the dry ingredients in small batches, scraping sides down
- Use a #30 disher to scoop dough into small balls
- Roll the dough balls in the finishing sugar, and move to a parchment lined baking sheet
- Bake for 15 - 20 minutes until they have spread, cracked and are firm to the touch
- Cool 5 Minutes in the pan, 5 minutes on the parchment, and completely cool on wire racks
Notes
These will have a bit of a bite, one can adjust the black pepper and cayenne to suit your palate.
I have been known to create a slurry of bourbon and sugar as a finishing wash in place or rolling the dough balls in sugar.
These cookies can be used as the basis for bourbon or rum balls. (Always a good way to start a party)
Nutrition
Calories: 1050kcalCarbohydrates: 157gProtein: 9gFat: 45gSaturated Fat: 26gCholesterol: 102mgSodium: 1703mgPotassium: 273mgFiber: 4gSugar: 106gVitamin A: 1444IUVitamin C: 1mgCalcium: 193mgIron: 4mg
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