Baking for Good is a bake sale - on the web! Launched in September 2009, it is an online bakery that sells all-natural, made-to-order brownies, cookies, and snacks, including delicious vegan and gluten-free options. Even sweeter, 15% of every purchase goes to a cause the customer chooses, from national nonprofits to local community fundraisers. With nationwide shipping, the products are perfect for gift giving.
Today, founder Emily Dubner from Baking For Good is sharing her coveted Triple Gingersnap recipe with Daily Grommet and our readers. Enjoy!
Baking for Good: Triple Gingersnaps, by Emily Dubner
Gingersnaps are perhaps most often thought of at the holidays, but we love them all year round. Using three types of ginger adds complexity and brightness to these cookies, which are crisp on the outside and soft on the inside. In our bakery we use butter in place of the shortening, but when baking them at home we find the shortening helps them keep their form every time.
If you prefer a more subtle ginger flavor, you can pull back on the spices. The crystallized ginger is optional, but we highly recommend it.
3/4 c vegetable shortening
1 c light brown sugar
1 large egg
2 1/4c unbleached flour
2 tsp baking soda
pinch kosher salt
2 Tbl ground ginger
1/2 tsp cloves
2Tbl candied ginger, finely chopped (optional)
1 Tbl fresh ginger, finely chopped
Granulated sugar, for rolling the balls of dough in before baking
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Place the shortening, brown sugar, molasses, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, scraping down the sides of the bowl as necessary to incorporate all ingredients.
In a separate bowl, combine flour, baking soda, salt, ground ginger, cinnamon, and cloves. With the mixer on low, add the flour mixture in increments and mix until combined, again scraping down the sides of the bowl as necessary to incorporate all ingredients. Sprinkle the candied ginger (if using) and the fresh ginger over the dough and mix briefly on low to incorporate.
Pick up small spoonfuls of the dough and roll very gently in your hands to form rough balls approximately 1 inch in diameter. Roll each ball in the granulated sugar, then place on the parchment lined baking sheet, leaving about 2 inches between each ball of dough.
Bake for 10-12 minutes, until the cookies are puffy and golden. Remove to a wire rack to cool completely (Emily writes: "The cookies stay softer if removed to the wire rack right away" - we tested and agree!).
Makes about 48 cookies.
Thanks for sharing your recipes and these great photos with us, Emily! You can visit the Baking for Good online bakery at http://bakingforgood.com or call 888-684-4644.