Gingersnaps

By norsegal8

The dough for these dark, mildly spiced cookies is quickly made and can be rolled out into snaps. But if you double the recipe, you'll have enough doughto turn out a large family of molasses-glazed gingerpeople to be strung for Christmas decorations or nibbled with cider.

Ingredients

• 1/4 cup sugar
• 3 tablespoons molasses
• 2 tablespoons unsalted butter, at room temperature
• 1/8 teaspoon ginger
• 1/8 teaspoon cinnamon
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 tablespoons water
• 3/4 cup all-purpose flour
• 1 tablespoon molasses mixed with 1 tablespoon water, for glaze

Preparation

Step 1

Put the sugar, molasses, butter, spices, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium-low speed just to cream the ingredients, about 2 minutes. Add the water and flour and mix on low speed until the dough comes together, about 30 seconds.

CHILLING THE DOUGH
Scrape the dough onto a piece of plastic wrap. Shape the dough into a rough square or rectangle, wrap in plastic and refrigerate until firm, about 2 hours. You can make the dough ahead and refrigerate it for 2 to 3 days or freeze it for up to a month.
Position racks in the oven to divide it in thirds and preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

ROLLING AND CUTTING
Place the chilled dough on a lightly floured work surface (Even after a long chill, the dough will be very soft and sticky, so you’ll have to flour the top of the dough and keep checking on the bottom, dusting the counter with more flour as needed.). Use a rolling pin to roll the dough to a thickness between 1/8 and ¼ inch, taking care to roll up but not over the edges. Try to keep a square or rectangular shape – you’ll be able to cut more cookies than if you roll in a circle.
Dip a small (about 2-inch) cookie cutter into flour and cut as many cookies as you can. Place the cookies on the baking sheets, leaving just a bit of room between each one – these barely spread. Gather the scraps of the dough together, wrap them in plastic, and refrigerate until they are cool enough to roll again. Using a pastry brush, paint a light coat of the molasses glaze over each cookie.

BAKING THE COOKIES
Bake the cookies for 5 to 7 minutes, or until just slightly firm. Lift the cookies off the baking sheets and onto cooling racks with a wide metal spatula. The cookies will crisp as they cool.