Spice House Gingersnaps
Submitted by: The Spice House from Milwaukee, WI
Yield: 4 dozen
Featured in this Recipe
Sift together the dry ingredients. In a separate bowl blend wet ingredients (butter should be firm) until smooth and add to dry mix. Fold in ginger nibs last. Chill dough in refrigerator for one hour. Preheat oven to 350 degrees. Roll batter into 1" balls, coat lightly in sugar and place on an un-greased cookie sheet 2 inches apart. Bake until golden, about 7-9 minutes. Let cool (if you can stand it!) and enjoy!
Used the pre-pack to make a batch.
No real difference in baking 7 min to 13 min.
For pretty cookies, roll balls under 1 inch diameter. Space at least 2 inches. Use parchment! I slid the cookies off sheet and onto cooling rack WITH parchment. Otherwise they fall apart.
Flavor great! Took off 2 stars for labor intensive bake.
I tried this recipe today. The flavor is excellent, but after baking at 350F for 7-9 minutes (even up to 10 minutes), the cookies are still soft and easily fall apart on the way from the baking tray to the cooling rack. (The cooking instruction to bake this brown dough “until golden” is not terribly helpful.)