I’ve adapted these ginger snaps from my friend Judy Cornell of Conservation Grains who mills wonderful flour up in Choteau, Montana. This recipe uses her Bucking the Sun Pizza flour, which is a blend of two wheats, rye, buckwheat, and malted durum. Chill this dough overnight for best results. I use a scoop but if you prefer you can roll out the dough to a little thicker than a quarter inch and cut it with a 2-inch glass or cookie cutter, which is how Judy does it.
Ginger Snaps
makes five dozen 2-inch cookies; adapted from Conservation Grains
Ingredients
- ½ cup unsalted butter, at room temperature 1 stick, 113 grams
- 1 cup granulated sugar 188 grams
- ¼ cup blackstrap molasses 85 grams
- 1 large egg
- 1 teaspoon unseasoned rice vinegar or white vinegar
- 2 cup stone-ground wheat flour or blend like Conservation Grains Bucking the Sun Pizza flour 300 grams
- 2 tablespoons candied ginger, finely chopped CoOp bulk bin has the best!
- 1 tablespoon ground white pepper
- 2 teaspoons ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon Kosher salt or sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
Instructions
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Cream butter, sugar, and molasses using an electric mixer. Mix in the egg and vinegar.
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Whisk together flour, ginger pieces, spices, leavening, and salt then add to creamed butter and sugar and mix to combine. Transfer to a small bowl, cover, and refrigerate overnight.
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Preheat oven to 350°F. Scoop small, 1-inch dough balls, and place on parchment-lined cookie sheet, spacing them a couple inches apart (I do 8 per sheet pan). Bake for about 14 minutes, cookies will appear dried around the edges, be careful not to burn them. Cookies will crisp as they cool.
