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Cardamom Gingersnap Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-gingembre-cardamome-11786.jpg PT15M PT10M PT25M
In the bowl of a stand mixer fitted with the paddle attachment cream the butter & sugar until fluffy, about 2 minutes.Add the egg, molasses & vanilla extract. Scrape down the edges of the bowl to incorporate.Sift in the flour, baking powder, baking soda, ginger, cardamom, cinnamon, cloves, nutmeg & salt.Mix until dough comes together. Shape into a disc & wrap in plastic wrap.Refrigerate until firm, about 2 hours.When ready to bake, preheat the oven to 375(f) degrees & line three baking sheets with parchment paper.Using a small ice cream scoop for evenly sized cookies, shape dough into 20 to 24 rounds & roll in granulated sugar.Transfer to prepared baking sheets, about 8 cookies per sheet. Bake for 8 to 10 minutes, until the cookies are crispy around the edges.Remove from heat & tap cookies against the counter to create the “crinkle”. Let cool completely before transferring to a cookie plate.
20-24
3 9 5 1
3/4 cup (180 ml) unsalted butter, softened 1 cup (250 ml) granulated sugar (plus more for rolling) 1 large egg, room temperature 1/4 cup (60 ml) molasses 2 teaspoons (10 ml) pure vanilla extract 2 1/4 cups (560 ml) all purpose flour 1 c. à thé (5 ml) baking powder 1/2 teaspoon (2,5 ml) baking soda 2 teaspoons (10 ml) ground ginger 1/2 teaspoon (2,5 ml) ground cardamom 1/2 teaspoon (2,5 ml) ground cinnamon 1/4 teaspoon (1,25 ml) ground cloves 1/4 teaspoon (1,25 ml) ground nutmeg 1/4 teaspoon (1,25 ml) fine salt
Cardamom Gingersnap Cookies

Cardamom Gingersnap Cookies

Rate this recipe
9 Votes
20-24
desserts
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 3/4 cup
    (180 ml)
    unsalted butter, softened
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  • 1 cup
    (250 ml)
    granulated sugar (plus more for rolling)
  • 1
    large egg, room temperature
  • 1/4 cup
    (60 ml)
    molasses
  • 2 teaspoons
    (10 ml)
    pure vanilla extract
  • 2 1/4 cups
    (560 ml)
    all purpose flour
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  • 1 c. à thé
    (5 ml)
    baking powder
  • 1/2 teaspoon
    (2,5 ml)
    baking soda
  • 2 teaspoons
    (10 ml)
    ground ginger
  • 1/2 teaspoon
    (2,5 ml)
    ground cardamom
  • 1/2 teaspoon
    (2,5 ml)
    ground cinnamon
  • 1/4 teaspoon
    (1,25 ml)
    ground cloves
  • 1/4 teaspoon
    (1,25 ml)
    ground nutmeg
  • 1/4 teaspoon
    (1,25 ml)
    fine salt
Imprimer ma sélection

Preparation

In the bowl of a stand mixer fitted with the paddle attachment cream the butter & sugar until fluffy, about 2 minutes.

Add the egg, molasses & vanilla extract. Scrape down the edges of the bowl to incorporate.

Sift in the flour, baking powder, baking soda, ginger, cardamom, cinnamon, cloves, nutmeg & salt.

Mix until dough comes together. Shape into a disc & wrap in plastic wrap.

Refrigerate until firm, about 2 hours.

When ready to bake, preheat the oven to 375(f) degrees & line three baking sheets with parchment paper.

Using a small ice cream scoop for evenly sized cookies, shape dough into 20 to 24 rounds & roll in granulated sugar.

Transfer to prepared baking sheets, about 8 cookies per sheet. Bake for 8 to 10 minutes, until the cookies are crispy around the edges.

Remove from heat & tap cookies against the counter to create the “crinkle”. Let cool completely before transferring to a cookie plate.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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