These are the best gingersnap cookies I have ever made of tasted in my life. It’s an adaptation from The French Culinary Institute’s version (where I went to school) and thrills people every time I make them. They warm the house with the best smell possible during the holidays and (if you can imagine) taste even better.
2/3 cup unsalted butter
1/2 cup granulated sugar
160 milliliters of molasses
20 milliliters of vinegar
4 3/4 cup all purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
Preheat oven to 350 degrees F.
1. With a mixer cream the butter and sugar, scrape down the sides frequently, and allow to mixture to become light and fluffy.
2. Add eggs one at a time and beat well after each addition.
3. Add molasses and vinegar slowly to avoid the mixture from separating.
4. Sift together dry ingredients and add to creamed butter mixture just until combined.
5. Wrap dough in a flat rectangle or a log, and chill.
6. If working with a rectangle, roll out balls using your hands, if using a log, cut cookies.
7. Dip or roll in granulated sugar.
8. Bake for about 7 to 9 minutes.
Eat and enjoy!