Gingersnap Slice 'N' Bakes

Southern Living
<p>Gingersnap Slice 'N' Bakes</p>
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month.

Makes about 5 dozen


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2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup*
2 teaspoons ground cinnamon
1 1/4 teaspoons kosher salt
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup chopped crystallized ginger
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
Parchment paper


Hands-on: 35 Minutes
Total: 3 Hours, 10 Minutes

1. Beat first 9 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.

2. Add flour; beat until blended. Stir in chopped crystallized ginger. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.

3. Whisk together egg and 1 Tbsp. water. Unwrap logs, and brush with beaten egg. Sprinkle turbinado sugar over logs, pressing to adhere, and rewrap. Chill 30 minutes.

4. Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool.

*Sorghum or honey may be substituted.

Created date

October 2013