Chez Panisse Gingersnaps

chez panisse gingersnap 1

Chez Panisse Gingersnaps
Source: The Art of Simple Food via David Lebovitz

These are deliciously soft and buttery gingersnaps with a lovely molasses flavor. You can freeze, slice and bake them (as suggested in the original recipe), or you can freeze, roll, and then bake (easier).

Makes about: 40 cookies
Prep time: 10 minutes
Bake time: 10-14 minutes

11 tbsp unsalted butter
2/3 cup sugar
1 large egg
½ tsp vanilla
¼ cup molasses
2 cups flour
1 ½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground black pepper
extra sugar for topping

Special equipment
A freezer

1. Preheat oven to 350F.
2. Cream together butter and sugar.
3. Beat in egg until smooth.
4. Beat in vanilla and molasses.
5. Stir in flour, baking soda, salt, cinnamon, ginger, and pepper.
6. Combine until smooth.
7. To prepare cookies, you have some options. Option 1 (the lazy method) is to chill the dough until the dough is firm (place the entire bowl in the freezer for about 20-30 minutes). Using a spoon, scoop the cookies out and form into a ball. Drop into a bowl of granulated sugar, then, place onto parchment-lined baking sheet. Option 2 is to roll the dough into logs, freeze, and then slice into cookies. Then, dip the cookies in sugar and place on a parchment-lined baking sheet. In my opinion, this takes too much work.
8. Bake 10-14 minutes.

chez panisse gingersnap 2


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