Gingersnaps with Crystallized Ginger
If you really like the peppery bite of ginger, you will love these cookies! You can find crystallized ginger at health food stores and at finer grocery stores.
Makes 3 dozen cookies
1/4 cup unsalted butter, softened
1 cup evaporated sugar cane juice, plus more for coating
1 large egg
1/4 cup molasses
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ cup finely chopped crystallized ginger
Heat oven to 375°degrees F. Cream the butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy. Lower to medium and add the eggs, molasses, and vanilla. Sift together the flour, baking soda, salt, and cinnamon. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger.
Divide the dough into 3 equal portions (it will be sticky). Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour.
Slice each log into s, 1/2 inch thick. Dredge in the remaining sugar. Place on a parchment- or foil-lined baking sheet, 2 inches apart.
Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Keep in an airtight container for up to one week. These also freeze well for up to 2 months.