Old Fashioned Gingersnaps

Old Fashioned Gingersnaps

Ingredients:

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/2 tsp ground allspice

1/2 tsp. kosher salt

1/2 cup unsalted butter, melted and cooled

1/4 cup unsulfured molasses (not blackstrap)

1/2 cup firmly packed light brown sugar

1/3 cup granulated sugar

3 tbsp. peeled and grated fresh ginger

1 large egg, beaten

1/2 cup coarse sugar, such as turbinado

*

Directions:

Position oven racks in upper and lower thirds of oven.  Preheat oven to 350'.  Line two baking sheets with parchment paper.

*

In a medium bowl whisk together flour, baking soda, 2 tsp ground ginger, cinnamon, nutmeg, allspice, and salt; set aside.

*

In a large bowl whisk together melted butter, molasses, brown sugar, granulated sugar, the three tablespoons grated ginger, and egg.  Add the flour mixture.  Stir to combine.  Cover and chill 1 hr.

*

Place turbinado sugar in a small shallow bowl.  Using a tablespoon, scoop out a ball of dough.  Roll dough between your palms into a 1 inch diameter ball.  Continue with remaining dough, then roll balls in turbinado sugar to evenly coat.  Space balls on prepared baking sheets, 2 inches apart.

*

Bake 10 to 1 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Using a spatula, transfer cookies to wire racks to cool.  Serve with Orange Whipped Cream.

***

Orange Whipped Cream

Ingredients:

In a chilled mixing bowl beat:

1 cup whipping cream

1 tbsp. sugar

1 tsp. finely shredded orange peel

until soft peaks form.