Zutaten für Adams Ginger Snappys
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar (plus more for rolling)
- Molasses
- ½ cup vegetable shortening
- 1 cup (2 sticks) unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger (plus more for stronger flavor, optional)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup strong brewed coffee
- ½ teaspoon ground nutmeg
- 3 tablespoons unsweetened cocoa powder (for chocolate crackle version)
- Powdered sugar (for chocolate crackle version)
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Zubereitung von Adams Ginger Snappys
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup shortening, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in ¼ cup strong brewed coffee.
- For classic gingersnaps: Roll dough into 1-inch balls. Roll in granulated sugar and place on prepared baking sheets.
- For chocolate crackle gingersnaps: Add 3 tablespoons unsweetened cocoa powder to the dough and mix well. Roll dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets.
- Flatten each ball to ⅛ inch thickness using the bottom of a sugared glass.
- Bake for 11-13 minutes, or until edges are lightly browned. Cookies will crisp up as they cool.
- Let cool completely on baking sheets before serving. Enjoy!
- Optional: For a stronger ginger flavor, add more ginger to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
2g
Carbs
3g
