Ginger Snaps
Yield:20
1 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp ground allspice
1 tsp ground cinnamon
1 1/2 tsp ground ginger
Pinch of salt
7 tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup molasses
Sift flour, baking soda, spices and salt into a medium bowl.
Combine the butter, brown sugar and molasses in a large bowl with a wooden spoon.
Add the flour mixture and stir until incorporated.
Form the dough into a flat rectangle and wrap in plastic. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Cut dough in half so it is easier to roll.
On a lightly floured surface, roll it out 1/4-inch thick.
Using a 2 or 3-inch cookie cutter, cut out as many cookies as you can.
Place them on a parchment-lined baking sheet and repeat with the remaining dough.
Bake them until crisp and golden brown, about 8 to 10 minutes.
Using a metal spatula, transfer the cookies onto a rack to cool.
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