Crispy Ginger Snaps | 香脆薑餅

Christmas can't be without ginger snaps!  Can you imagine sitting around the table, nibbling on a plate of these gingery cookies with a cup of hot tea.  It is awesome!

You may find the dough is a bit soft after mixing.  Some people prefer refrigerating it for a while until it is firm enough to cut out a perfect shape with a cookie cutter.  If you are like me and prefer the rustic look, you can work on the dough directly.

Crispy Ginger Snaps | 香脆薑餅

INGREDIENTS:

1/2 cup Butter, room temperature

1 cup Brown Sugar

1 Egg, large

1/2 cup Dark Molasses

2 cups All Purpose Flour

1 teaspoon Baking Powder

1.5 tablespoons Ground Ginger (adjust the amount according to your preference)

1/8 teaspoon Nutmeg, freshly ground 

Pinch of Black Pepper, freshly ground

Pinch of Sea Salt

DIRECTION:

1. In a mixing bowl, combine butter and brown sugar.  Whisk it with a folk until it is fluffy and the colour turns pale.

2. Add egg and molasses.  Whisk until it is well incorporated.

3. Add flour, baking powder, nutmeg, ground ginger, black pepper, salt.  Gently mix it together and form it into dough with a hand. 

4. The dough should be very soft at this point.

5. Spoon out a portion of dough and roll it into a ball.  Press it down on a piece of parchment paper into a 1/2 cm piece.  Keep about 1 cm distance between each piece.

6. Decorate the cookies by sprinkling a pinch of sugar on each cookie dough if desire.

7. Bake them in the pre-heat oven at 360 F for 12 minutes.  Allow them to cool on the rack before transferring them into an air-tight container.

If you want the cookies to be firmer and harder, increase the baking time to 15 minutes instead of 12 minutes.  Keep in mind that the cookies will harden a lot more as they cool.

Thanks for stopping by.  I hope you enjoy this recipe.