Jan Norris: Food and Florida

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Thanksgiving Recipes – The Ritz of Gingersnap Cookies

November 2nd, 2010 · No Comments

Ritz-Carlton Gingersnaps /photo by Tim Stepien

I ate these at a photo shoot put on by the Ritz-Carlton Palm Beach, courtesy of the Chef de Cuisine for the resort’s Temple Orange, Chris Roth.

Unbelievably good! Make the dough, form in a log, and freeze. Slice and bake whenever you have a yen for great gingersnaps!

Don’t forget to plan your Thanksgiving starting now! Go here for the T-day planner.

Ritz-Carlton’s Gingersnap Cookies

Prep time: 30 minutes

  • 1 -1/2 cups butter
  • 1-1/2 cups brown sugar
  • 4 eggs
  • 1/2 cup molasses
  • 6 cups all purpose flour
  • 1 teaspoon baking soda
  • 1- ½ teaspoon cinnamon
  • ¾ teaspoon cloves
  • ¼ teaspoon salt
  • ¾ teaspoon allspice
  • ¾ teaspoon ginger
  • 1/4 cup large-grain sugar

In a mixer bowl add the butter and brown sugar.  Place the bowl in the mixer with the paddle attachment.  Beat the butter and sugar mixture until the mixture is a light yellow color and fluffy.  Add the eggs and molasses and continue to mix until fully incorporated.  Add all remaining ingredients and mix, scraping the bowl as needed to fully incorporate the ingredients.

At this point, you can form dough into a log, wrap in plastic wrap or waxed paper, and refrigerate or freeze.

Preheat oven to 375 degrees.  If in a log, slice 1/2 inch thick and place on parchment lined cookie sheet spaced apart 2 or so inches. Or, scoop tablespoon size dough onto parchment lined cookie sheet.  Press down the cookie to size you would like and sprinkle crystal sugar on top.  Bake until golden brown approximately 8 minutes. Remove to a cooling rack to cool completely.

Makes 4 dozen cookies.

These cookies pack well for shipping, and the dough freezes very well.

Tags: Baking: Cheap therapy · Holiday cooking

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