Here’s our secret
We'll do the baking when you join us, but if you’re craving the ginger snap cookie that tops every
Pumpkin Pie Mini Indulgence, here’s a peek at the recipe so you can make your very own at home.
GINGER SNAP COOKIES
Ingredients:
3/4 cup Butter, unsalted, softened
1/2 cup Dark brown sugar
1/2 cup Granulated sugar
1/4 cup Molasses, unsulphured
1 Whole large egg
1/4 tsp Vanilla extract
2-1/8 cup All-purpose flour
1/2 tsp Baking soda
1/4 tsp Kosher salt
1-1/2 tsp Ground cinnamon
2 tsp Ground ginger
1/2 tsp Ground cloves
1/4 cup Sugar in the Raw®
PREPARATION:
- Combine softened butter with brown and granulated sugars in electric mixer with a paddle attachment.
- Mix on medium speed until light and fluffy (3-4 minutes).
- Add molasses, egg and vanilla extract; mix until incorporated (1 minute).
- In a separate mixing bowl, whisk together flour, baking soda, salt and spices.
- Add butter mixture to flour, and mix by hand until completely combined.
- Cover dough directly with plastic wrap, and refrigerate batter for at least 60 minutes.
- Place sugar in the raw in a mixing bowl.
- Scoop dough into quarter-size portions, and roll into balls.
- Roll balls in sugar in the raw. Place on paper-lined metal sheet tray.
- Bake at 350ºF for 6 minutes. Rotate pan after 3 minutes.
- Cool to room temperature.