Gingersnaps

Sometimes you just need a warm cookie.  Yesterday was one of those days.

Looking through my Cooking Light cookbook, I found a recipe with all the ingredients already on hand.  This recipe does require an hour or two of down-time, so be prepared to defer your gratification for the requisite period.  But the wait is worth it – these gingersnaps were absolutely wonderful!

I’ve left the recipe untouched.

Gingersnaps

Recipe from Cooking Light Dessert.

WHAT TO GRAB:
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1/2 teaspoon Kosher salt (don’t skimp here)
1 cup granulated sugar, divided
1 stick of butter (1/2 cup), softened to room temperature
1/4 cup brown sugar, packed
2 tablespoons honey
1 teaspoon vanilla extract
1 large egg

HOW YOU DO IT:

1.  Sift together the flour, ginger, baking soda, and salt in a small mixing bowl.  In a large mixing bowl, blend together 3/4 cup of granulated sugar, the butter, and all the brown sugar.  (The softer the butter, the easier this will be).  Add the honey, vanilla, and egg.  Working in batches, add the dry ingredients to the mixture, until well combined.

2.  Cover the dough, and freeze it until firm – roughly 1 or 2 hours.

3.  Preheat the oven to 350 degrees.

4.  Roll the dough into 1-inch balls, and roll the balls in the remaining 1/4 cup of sugar.

5.  Line a baking sheet with parchment paper, and place the balls about two inches apart.  Bake for 11 or 12 minutes, or until lightly browned.  Allow the cookies to cool for 2 minutes on the baking sheet, and then remove the cookies to a wire rack, to cool completely.

HOW MUCH YOU GET:

This recipe makes about 24 cookies.  If you don’t need 2 dozen cookies at once, you can easily freeze the balls of dough, unsugared, in plastic bags until needed.