Giant Gingersnaps recipe
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Ingredients
- 2 cups flour 4 teaspoons ground ginger 2 teaspoons baking soda ½ teaspoon ground allspice ¼ teaspoon mustard powder ¼ teaspoon salt ¼ teaspoon black pepper 2 sticks butter, at room temperature ½ cup date, coconut, or brown sugar ½ cup raw cane sugar ⅓ cup date syrup 1 large egg 1 tablespoon raw cane sugar, for sprinkling
Nutrition Info
- 374.6 caloriescarbohydrate: 64.2 gcholesterol: 48.1 mgfat: 13.7 gfiber: 0.6 gprotein: 2.5 gsaturatedFat: 8.5 gservingSize: -sodium: 327.2 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Giant Gingersnaps
Directions
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Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap, refrigerate 1 hour.
Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar.
Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.