Double Ginger Gingersnaps Recipes

Steps:

• Preheat the oven to 325°F.
• Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.
• In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the molasses and vinegar and beat at medium speed for a few minutes. Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well. Add sifted ingredients and mix until just blended. Scrape the dough into a bowl and chill for about 1/2 hour.
• Place the coarse sugar in a small bowl. Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet. Press with fingers to flatten slightly.
• Bake for approximately 15 minutes, until lightly golden. Cool completely before storing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees.
• Whisk flour, baking soda, ground cinnamon, ginger and salt.
• In another bowl, beat butter and brown sugar until well blended.
• Add egg, molasses, and fresh ginger, until well combined.
• Beat in flour mixture until blended.
• Roll dough by rounded tablespoons into balls. Roll balls in granulated sugar.
• Place 3 inches apart on ungreased baking sheets.
• Bake 10 to 12 minutes, or until cookies flatten and crack.
• Cool on sheets 2 minutes.
• Remove to wire rack; cool completely.