Tonka Bean Spice Snap Cookies

Aimee of Under the High Chair sent me my first-ever tonka beans a few weeks ago, so I wanted to make one of the recipes from her blog. The original recipe makes four dozen cookies, but I used my ice cream scoop to form the cookies and made two dozen large ones.

Photo by Connie V.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup butter, at room temperature

  • 2

    cups sugar

  • 2

    eggs, at room temperature

  • 1/2

    cup molasses

  • 2

    tsp white vinegar

  • 3-3/4

    cups unbleached all-purpose flour

  • 1-1/2

    tsp baking soda

  • 2

    tsp freshly grated ginger (or 3 tsp ground)

  • 1

    tsp cinnamon

  • 1/2

    tsp grated tonka bean (approximately half of one bean)

  • 1/4

    tsp ground cloves

  • Pinch of kosher salt

Directions

Preheat oven to 325°F. In a large mixing bowl or in the bowl of a stand mixer, cream the butter and sugar. Stir in eggs, molasses and vinegar. Sift together the flour, baking soda, ginger, cinnamon, tonka bean, cloves and salt. Mix well, and, using a small ice cream scoop, make 24 balls, 12 on each cookie sheet, placed two inches apart. Sprinkle each cookie with a pinch of sugar. Bake 15-18 minutes, until tops have cracked and edges have started to brown. Let cookies cool on the cookie sheets for 10 minutes, then transfer to a cooling rack. When the cookies are thoroughly cooled, pack them in an airtight container. Can be frozen.

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