Here is the recipe for the homemade ginger snaps I brought to the Turpin Family Christmas Party on Saturday. To make the ginger snaps, I rolled the dough into small 1-inch balls and rolled them in sugar, placed them on a cookie sheet, and then flattened them slightly with the base of a drinking cup.
Thick and Chewy Gingerbread Cookies
Thick and Chewy Gingerbread Cookies
3 cups flour
¾ cup packed brown sugar
1 Tbl. ground cinnamon
1 Tbl. ground ginger
½ tsp. ground cloves
½ tsp. salt
¾ tsp. baking soda
1 ½ sticks unsalted butter, cut into pieces and softened slightly
¾ cup unsulphured molasses
2 Tbl. milk
¾ cup packed brown sugar
1 Tbl. ground cinnamon
1 Tbl. ground ginger
½ tsp. ground cloves
½ tsp. salt
¾ tsp. baking soda
1 ½ sticks unsalted butter, cut into pieces and softened slightly
¾ cup unsulphured molasses
2 Tbl. milk
1. In food processor workbowl fitted with paddle attachment, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
**Don't forget the baking soda! I've done that twice, and the cookies are just not tasty without it!!
5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
**Don't forget the baking soda! I've done that twice, and the cookies are just not tasty without it!!











































