Recipe: Ginger Hottendots edit

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Yield: 4 dozen cookies

Created by: Jenny Richards

Edited by: purplehousedirt

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I got this recipe from Richard Sax’s Classic Home Desserts. This is a basic spicy gingersnap recipe that comes from MFK Fisher’s catalog, and it’s a lovely grown-up cookie. I like to make double batches of this dough to keep it on hand during the holidays, because it’s a fast-baking cookie that isn’t too sweet and works well for tea and coffee.

After rolling the dough into little balls, I like to roll it in sugar – either vanilla or rosemary – and then drop them onto the baking sheet and into a hot oven.

edit Ingredients

3 ¾	cups AP flour
1 ½	teaspoons baking soda
2	teaspoons ground ginger
½	teaspoon ground cinnamon
¼	teaspoon ground cloves
1 ½	sticks unsalted butter, softened
2	cups sugar
2	large eggs, well beaten
½	cup dark (not blackstrap) molasses
2	teaspoons cider vinegar or balsamic vinegar

edit Preparation

Step 1	Preheat oven to 325.
Step 2	Sift the flour, baking soda, ginger, cinnamon, and cloves onto a sheet of wax paper.
Step 3	Cream the butter and sugar with an electric mixer at medium speed.
Step 4	Stir in the eggs, molasses and vinegar.
Step 5	Add the sifted dry ingredients and mix until just blended, no longer.
Step 6	Roll the dough into 1/2 inch to 3/4 inch balls.
Step 7	Roll the balls in vanilla or rosemary sugar.
Step 8	Place the balls about 1” apart on parchment paper covered baking sheets.
Step 9	Bake until soft, about 7 minutes. Don’t overbake – they will crisp as they cool.
Step 10	Transfer the baked cookies to a cooling rack when they come out of the oven.