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Iced Gingersnaps

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Makes 48. The traditional Christmas cookie, made from scratch. Set aside half the batch for the pork’s crust, and ice the rest.

Cookie
1¾ cups all-purpose flour
1 tsp. baking powder
2 Tbsp. ground ginger
1 tsp. cinnamon
1 tsp. salt
½ tsp. ground cloves
½ tsp. ground black pepper
⅓ cup butter, softened
¾ cup granulated sugar plus ¼ cup for sprinkling
1 large egg
¼ cup blackstrap molasses
2 tsp. lemon juice

Icing
1 cup confectioner’s sugar
1 large egg white
1 tsp. lemon juice

COOKIES: In a small bowl, sift together flour, baking powder, ginger, cinnamon, salt, cloves, and pepper. Using an electric mixer, beat butter with sugar in a large bowl until light and fluffy, 2–3 minutes. Beat in egg, then molasses and lemon juice. Fold in dry ingredients until just incorporated. Chill the dough until firm, or overnight.
Do ahead: Make dough up to 7 days in advance.

Preheat oven to 350°F. Line a cookie sheet with parchment or a nonstick silicone mat. Drop rounded teaspoons of dough 1½” apart. Bake until partially melted, about 5 minutes, and remove from oven. Sprinkle granulated sugar over each cookie and gently flatten with the bottom of a ramekin or glass. Return to oven and bake until slightly puffed and a shade darker, about 8 minutes. Transfer cookies to a rack to cool completely.

ICING: Whisk together all ingredients and let stand for 5 minutes. Drizzle over cooled cookies. with a spoon.

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