Ginger Snaps-XMAS
From the Kitchen of: Buff E
NOTE: Dec 2015, used KitchenAid mixer - OK!! (remember don't overbeat)
...first & always Carefully Measure all ingredients...carefully stir together last 4 ingredients
In Kitchen Aid Mixer Bowl, add the 1st five ingredients & mix lightly on Low. Scrape the bowl & mix another few moments on Low. Then pour & spread dry mixture over the top of dough. Mix lightly, scrape bowl and then mix on Low a few moments until dough ingredients looks blended. (...or... Hand-Mix first 5 ingredients & then slowly add flour mixture till all is well-mixed)
Let dough rest in refrigerator for about 30 minutes, or may stay fresh in frig for up to 1 week.
Using a Round Tablespoon, fill with dough (slightly rounded into the spoon for approx 1" diameter), roll into a loose ball & roll into decorating sugar to coat.
Bake @ 350, 6-7 min., 2 inches apart, til lightly brown, but still soft. **If dough was refrigerated & still cold, bake 8 min. DON'T OPEN OVEN, BEFORE END OF COOKING TIME, UNLESS they seem to be getting too brown! Cool 1-2 minutes in tray and then move to cookie rack to cool completely... at least 20 min
(For Gingerbread Men/Women: roll out dough thick, cut & bake approx 8-9 min.)
Last Modified: May 23, 2020