Ginger Snaps

Spicy swedish ginger snaps, with an orange twist!

15 minutes to prepare, 45 minutes to cook

Makes roughly 100 3-in. cookies

Olivia Abrahamsson, via "A Baker's Guide to Christmas Cookies" by Dede Wilson

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Ingredients

• 1/2 cup (1 stick) unsalted Butter
• 3/4 cup Sugar
• 3/4 cup Molasses
• 1 large Egg well beaten
• 1 1/2 teaspoon Ginger ground
• 1 1/2 teaspoon Cinnamon ground
• 1 teaspoon Cloves ground
• 1/4 teaspoon Cardamom ground
• 2 teaspoon Orange Zest finely grated
• 3 1/2 cups Flour all purpose
• 1 teaspoon Baking Soda

Directions

Using a mixer, beat butter until creamy. Add brown sugar and spices and beat for another couple of minutes. Beat in molasses and egg.

Add a third of the flour, baking powder, and salt and mix well. Gradually add the rest of the flour, mixing until just blended. Place dough in plastic wrap and shape into three flat disks. Refrigerate overnight.

Use lots of flour when rolling the dough out.

Roll the dough out to 1/8 in (3 mm) thickness on a floured surface. Cut cookies with cutters and place at least an inch (2.5 cm) apart on a cookie sheet lined with parchment paper. Repeat with remaining dough.

Bake in 375 deg F oven until dry and light golden brown, about 8 minutes. Cool in pans for a few minutes, then transfer to racks to cool completely.

Stores up to two weeks in an airtight container.