Giant Gingersnaps recipe

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Ingredients

2 cups flour
4 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon ground allspice
¼ teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon black pepper
2 sticks butter, at room temperature
½ cup date, coconut, or brown sugar
½ cup raw cane sugar
⅓ cup date syrup
1 large egg
1 tablespoon raw cane sugar, for sprinkling

Nutrition Info

374.6 calories
carbohydrate: 64.2 g
cholesterol: 48.1 mg
fat: 13.7 g
fiber: 0.6 g
protein: 2.5 g
saturatedFat: 8.5 g
servingSize: -
sodium: 327.2 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.

  2. Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap, refrigerate 1 hour.

  3. Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar.

  4. Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.

Recipe Yield

14 cookies

Recipe Note

Mustard powder gives this oversized version of a favorite holiday cookie a little bite.

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