Gingersnaps

Ingredients

• 3/4 cup unbleached all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup + 2 tablespoons sugar
• 1/3 cup dairy-free shortening
• 2 tablespoons unsulphured molasses
• 1 large egg white (see post above for egg-free/vegan options)
• 1/3 cup powdered sugar
• 2 teaspoons lemon juice

Instructions

1. 1

   --- Gingersnaps ---

2. 2

   Preheat your oven to 350 F and line a baking sheet with parchment paper.

3. 3

   Put the flours, ginger, cinnamon, baking soda, salt, and pepper in a medium bowl and whisk to combine.

4. 4

   Put the 1/2 cup sugar and shortening in a medium mixing bowl. Beat with a hand mixer on medium-high speed until creamed, about 1 to 2 minutes. Add the molasses and egg white and beat for 3 minutes. Add the dry ingredients and stir to combine, or use the mixer on low speed. Don’t over-mix the dough. It should form a soft ball.

5. 5

   Place the remaining 2 tablespoons sugar in wide, shallow bowl. Roll about 1 tablespoon of dough into a 1-inch ball. Roll the ball in the sugar to coat, and place it on your prepared baking sheet. Repeat, spacing the dough balls 2 inches apart.

6. 6

   With the bottom of a glass, press each ball to flatten them into 1x3-inch disks.

7. 7

   Bake for 10 minutes.

8. 8

   Immediately remove the cookies to a wire rack.

9. 9

   Store the cookies in an airtight container at room temperature for up to 1 week.

10. 10

    --- Lemon Glaze (optional) ---

11. 11

    While the cookies bake, add the powdered sugar and lemon juice to a small bowl, and whisk until smooth.

12. 12

    Using the tip of a knife, spread 1/4 teaspoon glaze on top of each warm cookie then let them cool completely.