Ginger Snap Cookies

Adapted from: Alton Brown’s Good Eats

Yield – 5 dozen cookies

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Ingredients

• 2 1/3 cup flour
• 1 tsp baking soda
• 1 Tbsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground clove
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup packed dark brown sugar
• 10 Tbsp unsalted butter, room temperature
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 tsp finely grated fresh ginger

Directions

• Preheat the oven to 350 degrees F.
• In a small mixing bowl combine flour, baking soda, ginger, nutmeg, clove, cinnamon, and salt. Stir to combine.
• In a medium mixing bowl, add brown sugar and butter. Beat together and scrape the sides to make sure all ingredients are combined. Beat on high for about a minute until light and fluffy.
• To the sugar mixture, add in the molasses, egg, and fresh ginger. Beat on medium for one minute.
• Add in the dry ingredients and stir well to combine. You’ll want to really scrape down the sides to make sure all the goodness is mixed together.
• On parchment lined cookie sheets, place 2 teaspoons of cookie dough about 2 inches apart.
• Bake at 350 degrees for 15 minutes for crispy cookies. Turn the pan about halfway to brown evenly. You don’t need to overcook these cookies for them to be crispy. Make sure to take them out before the bottom gets too brown.
• After baking, remove the cookies from the oven and allow to cool on the cookie sheet about a minute before removing to a cooling rack to cool completely.
• Repeat to bake all of the dough.

Note: Store leftover cookies in an airtight container for up to 10 days.

To freeze the uncooked dough: You can scoop the uncooked cookie dough onto parchment lined pans and place in the freezer. Remove the frozen dough from the pan after it’s solid and store in an airtight container or freezer bag for up to 2 months. Bake as directed above directly from the freezer.