Letters

Ritz-Carlton’s Gingersnap Cookies

Prep time: 30 minutes

1½ cups butter

4 eggs

6 cups all purpose flour

1½ teaspoon cinnamon

¼ teaspoon salt

¾ teaspoon ginger

                  In a mixer bowl add the butter and brown sugar.  Place the bowl in the mixer with the paddle attachment.  Beat the butter and sugar mixture until the mixture is a light yellow color and fluffy.  Add the eggs and molasses and
continue to mix until fully incorporated.  Add all remaining ingredients
and mix, scraping the bowl as needed to fully incorporate the ingredients.

                  At this point, you can form dough into a log, wrap in plastic wrap or waxed paper, and refrigerate or freeze.

                  Preheat oven to 375 degrees.  If in a log, slice half-inch thick and place on parchment-lined cookie sheet spaced 2 inches or so apart. Or, scoop
tablespoon-size dough onto parchment-lined cookie sheet.  Press down the
cookie with the bottom of a drinking glass dipped in sugar, and sprinkle
crystal sugar on top.

                  Bake until golden brown, approximately 8 minutes. Remove to a cooling rack to cool completely.

                  Makes 4 dozen cookies.
                  These cookies pack and freeze well.