Difficulty

It’s a Snap 🙂

Ingredients

• 113 g. (1/2 c or 1 stick) unsalted butter, room temperature
• 188 g. (1 c) evaporated cane sugar
• 1 large egg, room temperature
• 2-1/2 tbsp peeled, finely grated ginger root
• 85 g. (1/4 c.) molasses
• 1 tsp unflavored rice vinegar or distilled white vinegar
• 5 g. (1 tbsp) ground white pepper
• 4 g. (3/4 tsp) baking soda
• 1 g. (1/4 tsp) baking powder
• 3 g. (1/2 tsp) sea salt
• 1/8 tsp or 2 large pinches ground cloves
• 1/4 tsp ground cinnamon
• 300 g. (2 c) Bucking the Sun flour

Directions

Day One

1. In a mixer with fitted with a metal blade, or by hand, mix butter and sugar until well creamed and fluffy.
2. Mix in the egg, ginger, molasses, vinegar and white pepper until well blended.
3. Add baking powder, baking soda, salt, cloves and cinnamon. Blend well.
4. Add Bucking the Sun flour, a half cup at a time. Blend, scrape down the sides of the bowl, and blend until the dough is thoroughly mixed.
5. Cover the bowl and place in the refrigerator overnight.

Day Two

1. Remove the bowl of dough from the refrigerator.
2. Pre-heat the oven to 325°.
3. Line baking sheets with parchment paper.
4. Lightly dust a rolling pin and work surface with flour.
5. Work 1/3 of the dough at a time. With a metal spoon, scoop out dough then form a thick flat slab with your hands. Place it on the floured surface and roll out the dough to 3/8″ thick.
6. Cut cookies with a cookie cutter or inverted glass about 2″ in diameter.
7. Place the cookies on a lined baking sheet. Allow enough room for the cookies to spread to a 3″ diameter.
8. Bake for 14 minutes–do not allow cookies to darken. Move to cooling rack.

Yield: 2 dozen

The dough can be made in the bowl of a stand mixer from start to finish.