feat: add Cracked-Surface Crunchy Gingersnaps

cook/cookies-and-bars/Cracked-Surface Crunchy Gingersnaps.cook

@@ -0,0 +1,14 @@
+>> source: BakeWise
+>> serves: 3.5 dozen
+
+In a #heavy-duty mixer{}, beat 1.75 cups (349 g) of the @granulated sugar{397%g} and the @unsalted butter{170%g} until fluffy. Add the 1/4 cup @molasses{59%ml} and beat to blend in well. Add the @egg{1} and beat on low just to blend in.
+
+In a #medium mixing bowl{}, stir together the @all-purpose flour{281%g}, @baking soda{2%tsp}, 1/2 tsp @salt{3%g}, 1 Tbsp @ginger{5%g}, 1 tsp @cinnamon{2%g}, 1/2 tsp @cloves{1%g}, and 1/4 tsp @nutmeg{0.5%g}. Add this dry mixture to the mixer and blend on lowest speed. Cover and chill dough for at least ~{1%hour} or overnight.
+
+Place a rack in the center of the oven and preheat the oven to 350°F.
+
+Cover a #baking sheet{} with #release foil{}, or parchment lightly sprayed with #non-stick cooking spray{}.
+
+Roll the dough into 1.25 inch balls. Place the remaining 1/4 cup (51 g) granulated sugar in a #small bowl{} and roll each ball in sugar. Place the baking sheet, 2 inches apart. Bake until edges just begin to color, about ~{10%minutes}, but check on them at 8 minutes.
+
+Remove the foil and cookies to a rack to cool completely.

dictionary.txt

@@ -843,3 +843,5 @@ Relleno
 Calabaza
 limoncello
 verbana
+BakeWise
+bakewise

docs/cookies-and-bars/cracked-surface-crunchy-gingersnaps.md

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+---
+comments: true
+tags:
+  - cookie
+  - bakewise
+  - dessert
+---
+# :cookie: Cracked-Surface Crunchy Gingersnaps
+
+![Cracked-Surface Crunchy Gingersnaps][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 3.5 dozen | 1.17 hours |
+
+## :salt: Ingredients
+
+- :candy: 397 g granulated sugar
+- :butter: 170 g unsalted butter
+- :maple_leaf: 59 ml molasses
+- :egg: 1 egg
+- :ear_of_rice: 281 g all-purpose flour
+- :cup_with_straw: 2 tsp baking soda
+- :salt: 3 g salt
+- :sweet_potato: 5 g ginger
+- :custard: 2 g cinnamon
+- :four_leaf_clover: 1 g cloves
+- :chestnut: 0.5 g nutmeg
+
+## :cooking: Cookware
+
+- 1 heavy-duty mixer
+- 1 medium mixing bowl
+- 1 baking sheet
+- 1 release foil
+- 1 non-stick cooking spray
+- 1 small bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+In a heavy-duty mixer, beat 1.75 cups (349 g) of the granulated sugar and the unsalted butter until fluffy. Add the 1/4
+cup molasses and beat to blend in well. Add the egg and beat on low just to blend in.
+
+### Step 2
+
+In a medium mixing bowl, stir together the all-purpose flour, baking soda, 1/2 tsp salt, 1 Tbsp ginger, 1 tsp cinnamon,
+1/2 tsp cloves, and 1/4 tsp nutmeg. Add this dry mixture to the mixer and blend on lowest speed. Cover and chill dough
+for at least 1 hour or overnight.
+
+### Step 3
+
+Place a rack in the center of the oven and preheat the oven to 350°F.
+
+### Step 4
+
+Cover a baking sheet with release foil, or parchment lightly sprayed with non-stick cooking spray.
+
+### Step 5
+
+Roll the dough into 1.25 inch balls. Place the remaining 1/4 cup (51 g) granulated sugar in a small bowl and roll each
+ball in sugar. Place the baking sheet, 2 inches apart. Bake until edges just begin to color, about 10 minutes, but check
+on them at 8 minutes.
+
+### Step 6
+
+Remove the foil and cookies to a rack to cool completely.
+
+## :link: Source
+
+- BakeWise
+
+[1]: <../assets/images/cracked-surface-crunchy-gingersnaps.jpg>

mkdocs.yml

@@ -211,6 +211,7 @@ nav:
       - Consumer Union Chocolate Chip Cookies: cookies-and-bars/consumer-union-chocolate-chip-cookies.md
       - Cook's Illustrated Perfect Chocolate Chip Cookies: >-
           cookies-and-bars/cook's-illustrated-perfect-chocolate-chip-cookies.md
+      - Cracked-Surface Crunchy Gingersnaps: cookies-and-bars/cracked-surface-crunchy-gingersnaps.md
       - Cranberry Bars: cookies-and-bars/cranberry-bars.md
       - Custard Creams: cookies-and-bars/custard-creams.md
       - Double Chocolate Mint Paleo Cookies: cookies-and-bars/double-chocolate-mint-paleo-cookies.md