Ginger Hottendots
Ingredients
3 3/4 cups AP flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter, softened
2 cups sugar
2 large eggs, well beaten
1/2 cup dark (not blackstrap) molasses
Preparation
1
Preheat oven to 325.
2
Sift the flour, baking soda, ginger, cinnamon, and cloves onto a sheet of wax paper.
3
Cream the butter and sugar with an electric mixer at medium speed.
4
Stir in the eggs, molasses and vinegar.
6
Roll the dough into 1/2 inch to 3/4 inch balls.
7
Roll the balls in vanilla or rosemary sugar.
8
Place the balls about 1” apart on parchment paper covered baking sheets.
Tools
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About
I got this recipe from Richard Sax’s Classic Home Desserts. This is a basic spicy gingersnap recipe that comes from MFK Fisher’s catalog, and it’s a lovely grown-up cookie. I like to make double batches of this dough to keep it on hand during the holidays, because it’s a fast-baking cookie that isn’t too sweet and works well for tea and coffee.
After rolling the dough into little balls, I like to roll it in sugar – either vanilla or rosemary – and then drop them onto the baking sheet and into a hot oven.
Yield:
4 dozen cookies
Added:
Thursday, December 10, 2009 - 3:21pm
