Riccardo’s Favorite Spicy Ginger Snaps

Ingredients

  • 12 Tbsp unsalted butter (1 1/2 cubes), softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 Tbsp grated fresh ginger
  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • Cinnamon sugar, for dipping before baking

Cooking Instructions

  • Cream butter and sugar until smooth
  • Add the egg, molasses, ginger, combine well. 
  • Sift dry ingredients and add gradually, stirring until a smooth mixture results. 
  • Refrigerate for at least 30 minutes.
  • Preheat oven to 350F
  • line baking sheets with parchment paper. 
  • Using about 1 Tbsp dough, roll into balls; roll each ball in cinnamon sugar. 
  • Place about 2″ apart on baking sheet and bake until lightly browned, about 10 minutes. 
  • Cool completely and store in airtight container. 
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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