Aquavits Gingersnap Cookies Food

AQUAVIT'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel. Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.;

AQUAVIT'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
• Add the egg and molasses, and incorporate well.
• Sift together the dry ingredients and add to the creamed mixture.
• Mix well, then gently fold in the candied orange peel,if using.
• Place dough in the refrigerator until chilled.
• Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
• Place 2 inches apart on a greased cookie sheet.
• Bake for 7 minutes, or until golden brown.
• Use a spatula to remove the cookies from the sheet and let cool.

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Note: I used a KitchenAid stand up mixer to prep the cookie dough. I also cut the recipe in half and used one egg. The dough was a little too wet to form into balls and I added about 1/3 cup more flour.
• Place butter and 1 cup sugar in a medium mixing bowl. Beat with electric mixture at medium speed until smooth, about 2-3 minutes.
• Add the egg and molasses and beat until combined, about 1 minute.
• In a mixing bowl whisk together the flours, ginger, cardamom, cinnamon, baking soda and salt.
• With the mixer on LOW speed, slowly add the flour mixture to the butter mixture; beat until smooth.
• Use an oiled cookie scoop (or similar tool) to form small balls.
• Lightly roll the balls in the raw sugar to coat evenly.
• Arrange the cookie balls on parchment-lined baking sheets, (12 balls at a time on each cookie sheet) 2 inches apart. Press each cookie ball down with the bottom of a buttered drinking glass to 1/4 inch thickness.
• Bake the cookies about 10-12 minutes or until fragrant and the top of the cookies have cracks.
• Transfer the baking sheets to a wire rack to cool for 5 minutes. Then, using a spatula remove the cookies to the wire rack to finish cooling.