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Gingersnaps

kept bytihleigh
recipe bySmitten Kitchen
Notes: 

Barely adapted from Sweet Melissa Patisserie, Cook’s Illustrated and a few other places

Yield: About 4 dozen

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Ingredients: 

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
3 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground white pepper
2 sticks (1/2 pound) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/3 cup unsulphured molasses

Optional, for even more of a ginger kick: Add 1 to 2 teaspoons finely grated fresh ginger (with the wet ingredients) or 1 to 2 tablespoons finely minced candied ginger (with the dry ingredients).


 

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