Lime Sugared Gingersnaps
A tart, refreshing twist on the classic gingersnap. Lime sugar rolled. Crackly on the outside, chewy on the inside.
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups white sugar
- 4 tablespoons lime zest zest from about 4 limes
- 1 large egg
- 1/4 cup molasses
- 2 1/8 cups flour
- 1 tablespoon ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- In small bowl, mix lime zest together with sugar. Set aside.
- Separately, using hand mixer, beat butter in mixing bowl 'til creamy.
- Add 1 cup of lime sugar and beat together with the butter.
- (Remaining 1/2 cup lime sugar will be used to roll dough balls in before baking.)
- Add in egg and molasses and stir 'til smooth.
- Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt.
- Stir flour mixture into wet ingredients.
- Form into 1 1/2 inch round dough balls.
- Roll dough balls in remaining lime sugar.
- Place 2 inches apart on ungreased baking sheet or parchment paper.
- Bake 8 minutes @ 350 degrees or 'til tops are round and cracked. They may still be slightly puffy.
- Remove from oven and whack the pan hard on the counter or stovetop.
- (Yup.) The middle will fall and they'll be flat and crackly. Just like a good gingersnap ought to be.
Tried this recipe?Let us know how it was!