Typical gingersnaps lean toward the soothingly plain; these are the opposite of that, spicy with chewy crystallized ginger and aromatic with Chinese five-spice powder. Left unadorned, the cookies will continue to crisp over time; iced, they become softer and more cakey. Courtesy of epicurious.com
Provided by bungalowten
Categories Dessert
Time 2h10m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Make dough:.
- Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
- Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
- Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
- Bake and ice cookies:.
- Put oven rack in middle position and preheat oven to 325°F Line 2 large baking sheets with parchment paper.
- Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
- Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.).
- While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
- If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.
- Cooks' notes:.
- • Cookies are best when dough is chilled 8 hours to allow flavors to develop, but if you're in a hurry, dough can be chilled just 2 hours. Dough can be chilled up to 3 days.
- • Using a pastry bag fitted with a piping tip results in cleaner lines of icing, but you can use small sealable plastic bags. Spoon each color of icing into a separate sealable bag, pressing out excess air, and snip an 3/4-inch opening in 1 bottom corner of each bag.
- • Cookies keep, layered between sheets of parchment if iced, in an airtight container at room temperature 5 days.
Nutrition Facts : Calories 89.4, Fat 4, SaturatedFat 2.5, Cholesterol 16, Sodium 72.7, Carbohydrate 12.7, Fiber 0.2, Sugar 6.2, Protein 0.9
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Mary Martinez Gonzalez
[email protected]These cookies are the perfect gift for the holidays. They're delicious and they look beautiful in a gift box.
Raziqkhan Raziqkhan
[email protected]I made these cookies gluten-free by using gluten-free flour. They were just as good as the regular version.
Keiton Management
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the walnuts. They turned out great!
Aneecha Arries
[email protected]These cookies are a little too sweet for my taste. I'll probably reduce the amount of sugar next time I make them.
hasmullah Seakh
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and crispy. They didn't have the chewy texture that I was hoping for.
lewis kaunda
[email protected]These cookies are a little time-consuming to make, but they're worth it. They're so delicious!
Earl
[email protected]I'm not a big fan of gingersnaps, but I really liked these. They're not too spicy and they have a nice chewy texture.
Brent Dressel
[email protected]These cookies are a great way to use up leftover ginger. I always have some leftover ginger from making holiday dishes, and these cookies are a great way to use it up.
Islamic Scolers
[email protected]I made these cookies for a cookie exchange and they were a huge hit! Everyone loved them.
Odiwuor Newtone
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
Reshma lama
[email protected]I love the chewiness of these cookies. They're perfect for dunking in milk or coffee.
James Mccall
[email protected]These cookies were a complete disaster! They were dry and crumbly, and they didn't have any flavor. I'm not sure what went wrong.
Nathan Curtaindoll
[email protected]I thought these cookies were just okay. They weren't as flavorful as I was hoping.
Ehtisham Khan
[email protected]These cookies were a little too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use less five-spice powder next time.
Md Ahad Mondol
[email protected]I was a little skeptical about the five-spice powder, but I'm glad I tried it. It really adds a special something to these cookies.
Bfjcc Vjfffh
[email protected]These cookies were so easy to make, and they turned out perfectly. I'm definitely going to be making them again soon.
Nichanat Polsaen
[email protected]I've tried many gingersnap recipes, but this one is definitely my favorite. The five-spice powder gives them a unique and delicious flavor.
A.R Ashik Official
[email protected]These gingersnaps were a hit! They had the perfect balance of spices and sweetness. I couldn't stop eating them!