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Gingersnaps

Photo: Laurie Frankel
Yield Makes 60 cookies

Ingredients

  • Cookie Base
  • 2 teaspoons ground ginger
  • 3 tablespoons flour
  • Confectioner's sugar

Nutrition Information

  • calories 108
  • caloriesfromfat 42 %
  • fat 5 g
  • satfat 3 g
  • cholesterol 17 mg
  • sodium 67 mg
  • carbohydrate 16 g
  • fiber 1 g
  • sugars 9 g
  • protein 1 g

How to Make It

  1. Make the cookie base recipe, adding the ginger and additional flour.

    Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour.

    On a floured surface, roll the dough out 1/4 inch thick. Cut into 2-inch stars. Bake for 8 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. Sprinkle with confectioners' sugar.

    To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.