Plate of gingersnaps
Image by Mark Boughton

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Makes about 12

  • ½ cup unsalted butter
  • 1¾ cups sugar, divided
  • 2 eggs
  • ¼ cup molasses
  • ¼ cup maple syrup
  • 2½ cups bread flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ½ teaspoon ground mace
  1. Preheat oven to 350 degrees. Line two sheet pans with parchment paper.
  2. In the bowl of a stand mixer fitted with paddle attachment, cream together butter and 1½ cups sugar until fluffy. Add eggs one at a time, beating well in between. Add molasses and maple syrup and beat to combine.
  3. In a large bowl, sift together flour, baking soda, 1 teaspoon ginger, and remaining spices. Add dry ingredients to wet and mix on medium-low to combine.
  4. In a small bowl, combine remaining sugar with remaining ginger. Form dough into 1½-inch balls, roll balls in ginger-sugar mixture, and place 2 inches apart on prepared pans.
  5. Bake until set and the tops crack slightly, about 8 to 10 minutes. Let cool 10 minutes before serving.

  • Recipe By
    Vivek Surti of Tailor, Nashville
  • Contributing City
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