Crispy Gingersnap Cookie Recipe
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4.8
30 reviews
Excellent
Crispy Gingersnap Cookie Recipe
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Crispy gingersnap cookies with a spicy peppery flavor is a classic holiday cookie with the perfect crunchy snap. Dip in white chocolate for a whole new flavor profile.
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Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 Tablespoons 1 1/2 sticks butter, unsalted
- 2 Tablespoons ginger ground
- 1 teaspoon cinnamon ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon pepper ground
- 1 1/4 dark brown sugar packed
- 1/4 cup molasses
- 2 tablespoons grated fresh ginger
- 1 egg large
- 1 egg yolk large
- 1/2 cup granulated sugar
Instructions
- In a medium size mixing bowl whisk together flour, baking soda, salt together.
- Slice butter into Tablespoon pieces and place in a 10-inch skillet. Melt over medium heat. Once melted, lower heat to medium-low and heat until butter begins to brown. This will take about 4 minutes.
- Transfer browned butter to a large mixing bowl and let cool for a couple of minutes.
- Whisk in ground ginger, cinnamon, cloves and black pepper into the browned butter.
- Add the brown sugar, molasses, and grated fresh ginger. Mix until well combined.
- Whisk in egg and egg yolk into the butter-molasses mix.
- Fold dry ingredients into the wet ingredients just until combined.
- Cover and refrigerate for 1 hour.
- Set baking racks on upper middle and middle racks. Preheat oven to 300°F degrees and line two baking sheets with parchment paper or silicone baking mats.
- Roll cookie dough in 1-inch balls and coat with granulated sugar.
- Place on prepared baking sheet and place in the upper rack. Bake for 15 minutes, then rotate baking sheet and place on the middle rack. Bake for an additional 10-12 minutes just until the edges of the cookies begin to darken.
- Remove from oven and slide parchment paper with the cookies on a cooling rack.
- Repeat baking process until all cookies are baked.
Notes
- Melted Chocolate - To dip cookies in melted chocolate. Place 1 cup of white chocolate baking chips in a microwave safe bowl. Heat on 50% power in 30 second increments until melted and smooth. Dip cookie in melted chocolate and place on a cooling rack to harden. Alternatively, place melted chocolate in a small plastic bag or piping bag and snip the end of the bag. Drizzle over the cookies and place on a cooling sheet until chocolate is firm.
- Recipe adapted from Cook's Illustrated.
Nutrition Information
Show Details
Serving
1g
Calories
25kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Cholesterol
5mg
(2%)
Sodium
46mg
(2%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 80Cookies
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 25kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Cholesterol | 5mg | 2% |
| Sodium | 46mg | 2% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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