Ingredients for Aquavit's Gingersnap Cookies
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- Cardamom Powder
- ½ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- White Pepper
- 2 cups all-purpose flour
- ½ cup finely chopped candied orange peel
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
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How to Make Aquavit's Gingersnap Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together 1 cup packed light brown sugar, ½ cup granulated sugar, and ½ cup (1 stick) unsalted butter until light and fluffy.
- Beat in 1 large egg and 2 tablespoons molasses until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in ½ cup finely chopped candied orange peel (optional).
- Cover the dough and chill in the refrigerator for at least 30 minutes (this helps prevent spreading).
- Preheat oven to 350°F (175°C).
- Roll dough into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar to coat.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until edges are set and the centers are slightly soft. Keep a close eye on them as oven temperatures can vary.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
123g
Fat
50g
Carbs
17g
