Ginger Pennies
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1/3 cup molasses
- 1 large egg
- 1 teaspoon vanilla
- Zest lemon lemon
- 3 tablespoons candied ginger
- 3/4 cup turbinado sugar
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Instructions
- In a bowl, whisk the flour, ginger, cloves, baking soda, and salt together.
- In a stand mixer with the paddle attachment on medium-low speed, beat the butter and brown sugar together for 3 minutes or until smooth. Scrape down the sides of the bowl with a spatula as needed.,With the mixer still on medium to low speed, add the molasses, egg, vanilla, lemon zest, and candied ginger, beating until well combined, about 1 to 2 minutes. Gradually add the dry ingredients, mixing on low speed until the dough comes together and is well combined. Scrape down the bowl as necessary.
- Spread a 14- to 16-inch piece of plastic wrap on a work surface. Spoon about one-third of the dough in a 12-inch long line on top that is roughly 1 1/4 inch thick, leaving space at each end to wrap the plastic.,Encase the dough in the plastic wrap and roll it back and forth to form it into a roll. Repeat with the remaining dough.,Place the logs on a baking sheet or tray that will fit in your freezer, and chill for 1 to 2 hours, or overnight. The dough will keep in the freezer for 3 months or longer.
- Once the dough has chilled preheat the oven 350°F. Line several baking sheets with parchment paper.
- Pour the sugar into a shallow bowl. Slice the rolls into 1/4-inch-thick cookies and press one or both sides of each cookie into the sugar. Place them on the baking sheets with the sugared side up.
- Bake the cookies for 10 to 12 minutes, or until the bottoms of the cookie are lightly browned. Cool on the baking sheet. They will keep for at least two weeks in a tightly closed cookie tin.
Source
Original recipe: View Original