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Gingersnap Slice 'N' Bakes

Gingersnap Slice 'N' Bakes
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Hands-on time 35 mins
Total time 3 hrs, 10 mins
Yield

Makes about 5 dozen

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

Ingredients

  • 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

How to Make It

  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.

  5. *Sorghum or honey may be substituted.