屈服：Yields about 40 cookies.
These snaps have a crunchy texture and a good, spicy warmth.
亚搏手机版官方
- 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
- 1-1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. freshly ground black pepper
- 1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
- 3/4杯包装的深棕色糖
- 1 large egg yolk
- 3 Tbs. molasses
Nutritional Information
- Nutritional Sample Size based on 40 servings
- Calories (kcal) : 60
- Fat Calories (kcal): 20
- Fat (g): 2.5
- 饱和脂肪（G）：1.5
- Polyunsaturated Fat (g): 0
- 单不饱和脂肪（G）：0.5
- Cholesterol (mg): 10
- Sodium (mg): 35
- Carbohydrates (g): 9
- Fiber (g): 0
- 蛋白质（G）：1
Preparation
- 在一个中等大小的碗中，搅拌面粉，姜，肉桂，小苏打，盐，肉豆蔻和胡椒粉。
- 在一个大碗中，用台式搅拌机将黄油和红糖打成中等速度，直到轻巧蓬松，大约3分钟。加入蛋黄和糖蜜，混合直至充分混合，约1分钟。加入面粉混合物，并以中低速混合，直到面团充分混合并形成30到60秒的潮湿鹅卵石。
- Dump the dough onto an unfloured work surface; gently knead until it comes together. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. Refrigerate until firm, about 3 hours.
- Position a rack in the center of the oven and heat the oven to 350°F. Line two large cookie sheets with parchment or nonstick baking liners.
- Unwrap the dough and use a thin, sharp knife to cut the log into 3/16-inch slices. Arrange the slices about 1 inch apart on the sheets. Bake one sheet at a time until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min. Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
- Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.
Tip
为了获得最佳效果，请按重量而不是体积测量面粉。（1杯通用面粉等于4-1/2盎司。）如果您没有比例尺，请务必确保使用适当的技术when filling your measuring cups.
Reviews
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评论（6个评论）
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cottoncandy| 12/09/2020Beautiful cookies, I made them as cutouts to trim our tree. Luckily I overcooked half the batch, because if not I would have eaten them all!! I added a little more ginger and cinnamon, just because.
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FlaHurricane| 12/27/2013Ginger Snaps have been my favorite cookie since I was a kid so when I came across this recipe I was elated. This is such a simple, no-fuss recipe that I had everything on hand plus I had some crystalized ginger in my pantry that I decided to chop and add to the top. They turned out perfect! This recipe produces a cookie with just the right amount of crunch, the perfect amount of spice and everything that makes a Ginger Snap pure heaven. When these were finished baking, I brewed a cup of Orange Pekoe Tea to have with them and realized that it's true when they say, "The simplest things are always the best."
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KITKAT_1959| 01/20/2012
美味的！
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