This week, Gilt Taste is pleased as cranberry punch to be hanging out with Christina Tosi and the Momofuku Milk Bar team. Each day, Christina or one of her pastry sous chefs will share some of their dearest family cookie recipes. Have fun sugar-buzzing through the holidays!- Ed.
Snappy Gingersnaps
Makes approx 100 cookies
We love this spicy, molasses-rich recipe for gingersnaps from Leslie Behrens and Martine Dallemand. The duo graduated from the French Culinary Institute and serve as Milk Bar’s special events coordinators, PR specialists and wedding-cake makers.
2/3 cup of butter, softened
½ cup granulated sugar
2 eggs
¾ cup molasses
1½ tablespoons apple cider vinegar
4½ cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¾ teaspoon ground cardamom
- Cream the butter and sugar. Add the eggs one at a time and beat well after each addition. Add molasses and vinegar slowly, to avoid the mixture from separating. Add all dry ingredients on low just until combined.
- Divide the dough into two pieces and roll into logs about 2 inches across. Wrap in plastic wrap and chill for at least an hour in the fridge.
- Preheat the oven to 350°F. Remove the cold cookie dough from plastic wrap and cut into ¼-inch thick slices. Dip each one’s face in granulated sugar and put face up on a baking sheet. Bake for 8 minutes (for crisp cookies, give them a minute or two longer).
More Milk Bar:
Sesame Ginger Rice Krispies Treats
Simple cinnamon sugar rugelach
Photos by Tejal Rao
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