Meg’s Chewy Spiced Gingersnap Cookies
Want a refresher on how to make this?
Makes about 2 1/2 dozen
INGREDIENTS
5 cups all purpose flour
4 teaspoons baking soda
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 cup margarine
½ cup shortening
2 cups granulated sugar
2 eggs, room temperature
1 cup molasses
2 teaspoons vanilla bean paste or extract
about 1/2 cup raw or turbinado sugar for rolling
INSTRUCTIONS
Prepare your dry ingredients
Sift or whisk together the flour, soda, spices, and salt and set aside.
Make your dough
In the bowl of a stand mixer fitted with a paddle attachment, cream together the margarine, shortening, and granulated sugar on medium high speed for about 3 minutes, until light and fluffy.
Add in the eggs, one at a time, beating for 1 minute between each.
Scrape the bowl then add in the vanilla and the molasses and mix to combine.
Add in the sifted dry ingredients, and mix on low speed just to combine. Be sure to mix everything up form the bottom of the mixer.
Scoop the dough into gold ball sized balls and chill for at least 30 minutes before rolling each ball in the raw sugar.
Bake the cookies
Set your oven to 350* F and line two baking trays with parchment paper. After you’ve rolled each cookie in the raw sugar, place 8 cookies on each tray with about 2 inches between them so they have room to spread.
Chill in the fridge for an additional 30 minutes then bake for 10 minutes before swapping positions in the oven if necessary and baking an additional 4 minutes. The cookies should be barely set in the middle and brown on the edges.
Allow to cool for 5 minutes on the trays before cooling on a wire rack fully.
Thanks for the submission, Meg!
