RECIPE

Gingersnap Cookies

Name: Gingersnap Cookies
Yield: 80 cookies
Ingredients: 2 sticks unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 2 tbsp. fresh ginger, peeled and finely grated; 2 tbsp. dark corn syrup; 1 1/2 tsp. orange zest, freshly grated; 1 tbsp. fresh orange juice; 3 1/4 cups unbleached white flour; 2 tsp. baking soda; 2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1 tbsp. ground ginger

Author:	Inspired by Gourmet, 1999.08
Yield:	80 cookies
Category:	Cookies
Rating:	(2) ☆ ☆ ☆ ☆ ☆ Sign in to rate Sign out

Ingredients

2 sticks	unsalted butter, softened
1 1/2 cups	granulated sugar
1 large	egg
2 tbsp.	fresh ginger, peeled and finely grated
2 tbsp.	dark corn syrup
1 1/2 tsp.	orange zest, freshly grated
1 tbsp.	fresh orange juice
3 1/4 cups	unbleached white flour
2 tsp.	baking soda
2 tsp.	ground cinnamon
1/2 tsp.	ground cloves
1 tbsp.	ground ginger

Instructions

In a bowl with an electric mixer beat butter with 1 1/2 cups sugar until light and fluffy and add egg, beating until combined well. Beat in fresh gingerroot, corn syrup, zest, and orange juice. Into mixture sift remaining ingredients and beat just until combined well.
Halve dough and on a sheet of wax paper form each piece into a 10" log. Chill logs, wrapped in wax paper, at least 1 day and up to 1 week.
Preheat oven to 350°F. Lightly grease baking sheets.
Cut logs into 1/4"-thick slices and arrange 2" apart on baking sheets. Lightly sprinkle cookies with additional sugar and bake in batches in middle of oven until golden, about 10 to 15 minutes. Transfer cookies to racks to cool.