The recipe for my gingersnaps with bourbon buttercream filling
Adapted from the Joy of Cooking
- 3/4 cup unsalted butter
- 2 cup sugar
- 2 large eggs, well beaten
- 1/2 cup molasses
- 2 teaspoons vinegar
- 3 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground grains of paradise
Preheat oven to 325 F.
Cream butter with sugar. Beat in eggs, molasses and vinegar.
Sift together and add flour, baking soda, ginger, cinnamon and grains.
Mix until blended.
Form dough into 3/4-inch balls. (I use a tablespoon disher)
Bake on a greased cookie sheet for about 12 minutes. As the ball melts down the characteristic crinkled surface.
Makes about 10 dozen 2-inch cookies.
- 1/2 cup unsalted butter
- 1 pound icing sugar
- 3 tablespoons bourbon
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
Beat butter until creamy. Add half of the icing sugar and beat, followed by the cream and bourbon and vanilla. Mix until blended. Add the remaining sugar and beat until thick and smooth.
Assemble the cookies