Here’s our secret
We'll do the baking when you join us, but if you’re craving the ginger snap cookie that tops every Pumpkin Pie Mini Indulgence, here’s a peek at the recipe so you can make your very own at home.
GINGER SNAP COOKIES
Ingredients:
| 3/4 cup |
Butter, unsalted, softened |
| 1/2 cup |
Dark brown sugar |
| 1/2 cup |
Granulated sugar |
| 1/4 cup |
Molasses, unsulphured |
| 1 |
Whole large egg |
| 1/4 tsp |
Vanilla extract |
| 2-1/8 cup |
All-purpose flour |
| 1/2 tsp |
Baking soda |
| 1/4 tsp |
Kosher salt |
| 1-1/2 tsp |
Ground cinnamon |
| 2 tsp |
Ground ginger |
| 1/2 tsp |
Ground cloves |
| 1/4 cup |
Sugar in the Raw® |
PREPARATION:
- Combine softened butter with brown and granulated sugars in electric mixer with a paddle attachment.
- Mix on medium speed until light and fluffy (3-4 minutes).
- Add molasses, egg and vanilla extract; mix until incorporated (1 minute).
- In a separate mixing bowl, whisk together flour, baking soda, salt and spices.
- Add butter mixture to flour, and mix by hand until completely combined.
- Cover dough directly with plastic wrap, and refrigerate batter for at least 60 minutes.
- Place sugar in the raw in a mixing bowl.
- Scoop dough into quarter-size portions, and roll into balls.
- Roll balls in sugar in the raw. Place on paper-lined metal sheet tray.
- Bake at 350ºF for 6 minutes. Rotate pan after 3 minutes.
- Cool to room temperature.
