One of the best things about Jason selling real estate is that when he puts on open houses, he needs snacks and he let's me make them! Okay, okay, so I am looking over some other fairly major reasons like the happiness that comes to him from doing a job that he loves. But really - I get to make cookies on a weekly basis. And he even volunteers to clean up!
This Sunday, our cookie of choice was the classic ginger snap. I added a little cardamon to the traditional recipe, which gives the cookie a slightly sweeter taste while still keeping all the spiciness that should come with a ginger snap. I baked half of the recipe and froze the other half for an open house in the near future.
adapted from The Joy of Cooking
Makes ~6 dozen cookies
Preheat oven 350°
In an electric mixing bowl, beat on medium speed until fluffy:
12 tablespoons butter
1 2/3 cup sugar
1/2 cup molasses
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 teaspoons ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamon
Mix for 20 seconds. Scrape down the sides and bottom of the bowl. Mix another 20 seconds.
One cup at at time, add in:
3 1/2 cups flour
Scrape down the sides of the bowl after each addition.
Because I bagged these cookies, I needed them to consistent in size. I used a 1/2 tablespoon of dough for each cookie; however, if I were to make them for normal, everyday consumption, I would probably just use a spoon and eyeball the amount, taking up far less time and ending up with cookies of various sizes.
Whatever amount of dough you decide to use, use palms to roll into a ball. Place on a cookie sheet and use your finger to flatten.
Sprinkle tops of cookies generously with turbinado sugar.
Bake 10-12 minutes. For an extra crispy cookie, bake an additional minute or two.
Remove from oven. Let sit several minutes before transferring to a cooling rack. Let cool completely before storing in airtight container.