Lemon Gingersnap cookies
 

Gingersnaps with optional Lemon Zest

When dark brown sugar is used, along with molasses and spices, a basic
cookie dough is transformed to make a soft and spicy cookie. Add a little
lemon zest to the dough, if you want, as lemon and ginger go so well
together. For a spicier cookie, add 1/2 teaspoon ground pepper or maybe
some diced candied or crystallized ginger. (You can buy crystallized or
candied ginger in small tins at specialty grocery stores or in bulk form
from health food stores. It will last indefinitely if stored in a cool
dry place.)The dough can be rolled into balls and then flattened, piped
using a pastry bag, or formed into logs. The cookies can be stored for
about a week in an airtight container.

3/4 cup (170 grams) (1 1/2 sticks) unsalted butter, room temperature
1 cup (215 grams) dark brown sugar
1/4 cup (80 grams) unsulphured molasses
1 large egg
1/2 tsp pure vanilla extract
Zest of 1 lemon, optional
2 cups (280 grams) all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
White sugar or coarse white sugar for dusting the cookies

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment
paper. If piping the cookies, have ready a pastry bag fitted with a star
or
plain tip. Place the butter and brown sugar in the bowl of an electric
mixer, fitted with the paddle attachment, and cream until light and
fluffy,
about 3 minutes. Add the molasses, egg, and vanilla extract and mix until
incorporated. Sift together the flour, baking soda, salt, and spices.
Add to the butter mixture and mix until well combined. Fill the pastry bag
two-thirds full and pipe 1-1 1/2" mounds of dough, 2 inches apart, on
the baking sheets. Can also form the dough into 1-inch (2.54 cm) balls.
Place on the baking sheet and, with the bottom of a glass that has been
lightly dusted with flour, flatten the cookies slightly. Sprinkle the
cookies with granulated white sugar. Bake about 10 minutes or until the
cookies feel dry and firm on top. Cool on a wire rack.

Makes about 4 dozen cookies.

Tip: Lightly grease, or spray with Pam, your measuring cup before pouring
in the molasses. This prevents the molasses from sticking to the cup.
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's
flavor and perfume. The rind being the outer skin of the lemon which
consists of both the yellow zest and white membrane (pith).



Have fun trying it out and I hope that it comes close to the one you
liked.

Bernhard

chef.at.home

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