I must be living under a rock. How come I hadn’t heard of Ginger Snap cookies until recently?
I was partaking in a Secret Santa exchange and my Secret Santa gave me a finger foods book. It was perfect for my picky toddler. Flipping through the book I came across a recipe for Ginger Snaps. It sounded every bit of wonderful. I tweaked the recipe a bit to suit my taste.
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup white granulated sugar
1/4 maple syrup
1 large egg
1/2 teaspoon spiced rum
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup (200 grams) granulated white sugar
In a bowl combine butter and sugars. Beat until light and fluffy. Add in syrup, rum and egg. Beat until well mixed. Add in flour, baking soda, salt and spices. Mix until well combined. Chill batter in fridge for 30 to 45 minutes.
Preheat oven to 350F. Place 1 cup of granulated sugar in a tupperware container. Roll chilled batter into 1 inch balls. Coat with sugar and place on greased baking sheet. Leave about 2 inches space between each cookie. Bake 12 to 15 minutes.
This recipe should yield 4 dozen cookies.