GINGERSNAP COOKIES

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Andy Cohen Loves a Ginge

He means men, I mean cookies, but so what? I so lovingly baked these cookies for the artist Robert Sundholm, when I had the pleasure of seeing him paint at his apartment. Sharing gifts with other humans is what life is all about. That was the first time I made them. The kitchen smelled heavenly, and the cookies looked perfect (so irritating when they don't!). Gonna make them again for an upcoming holiday, Shavuot🍪🍪🍪. Baking is art too😀.

Stay delicious, LB

INGREDIENTS 

  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Pinch of baking powder
  • Pinch of kosher salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 3/4 cup sugar, plus some for sprinkling
  • 1 large egg
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons molasses

 

DIRECTIONS 

Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute. 

Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours. 

Preheat the oven to 350 degrees. 

Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack. Enjoy!