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Gingersnap Cookies

Yields 130 (1 1/2”) sized cookies

Liza Cheng

4 tbsp. The Perfect Purée Ginger Puree, thawed
1 1/2 cups sugar
3 1/2 tsp. baking soda
1/2 tsp. of ground cinnamon
4 tsp. of ground ginger
2 tbsp. of vanilla extract
A pinch of black pepper
1 1/2 cups of unsalted butter
2 eggs
5 cups whole wheat flour
Method:
1. Pre-heat oven at 350F. Take the first eight ingredients and mix together (you can use a stand up mixer) for 5 minutes.
2. Add the eggs one at a time until each egg is fully emulsified with the batter; mix for 2 minutes.
3. Add 1 cup of the whole wheat flour at a time (making sure that all the flour is fully mixed in).
4. Chill in fridge for at least an hour.
5. Use a truffle baller (scoop) or make large gumball sized balls of the dough and toss in raw or large sugar crystals.
6. Bake 4 minutes and rotate; bake another 4 minutes. Total bake time is 8 minutes.