Giant Gingersnap Cookies
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Prep Time
15 mins
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Cook Time
14 mins
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Additional Time
30 mins
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Total Time
59 mins
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Servings
6 Cookies
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Course
Dessert
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Cuisine
International
Giant Gingersnap Cookies
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A recipe for Giant Gingersnap Cookies! These crisp, massive cookies are packed with cinnamon and ginger.
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Ingredients
Cookie Dough:
- 1 1/2 cups granulated sugar 300 grams
- 3/4 cup unsalted butter at room temperature, 1 1/2 sticks, 170 grams
- 2 egg large
- 1 egg large, yolk
- 1/4 cup molasses 60 milliliters
- 3 1/2 cups all-purpose flour 438 grams
- 1/4 cup cornstarch 32 grams
- 1 teaspoon salt ionized
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger 6 grams
For Rolling:
- 1 cup turbinado sugar 200 grams
Instructions
- In a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, combine the granulated sugar and butter. Mix at medium-high speed until creamed, about 2 minutes.
- Scrape the mixture from the sides and paddle/beaters with a rubber spatula, then mix until fully incorporated. This is complete when your mixture is light, fluffy and off-white.
- Add the eggs, egg yolk and molasses, then mix until just combined.
- Into a separate bowl, sift together your flour, cornstarch, salt, baking powder, baking soda, cinnamon and ginger, and add the flour mixture to your wet mixture in three parts, making sure to scrape the bowl before each dry addition to clear the butter from the sides of the bowl.
- Cover your bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable.
- While the dough is chilling, preheat the oven to 375˚F (190˚C).
- Line two baking sheets with parchment paper.
- Place the turbinado sugar in a shallow bowl.
- You can separate the chilled dough into eight equal-sized balls or use a kitchen scale and weigh them all to about 6 ounces (170 grams) each.
- Roll in the turbinado sugar and place 3 inches (8 centimeters) apart on the prepared pans. I like to give each cookie a gently push with my palm so they're secured to the parchment.
- Bake for 12-14 minutes, or until they reach your ideal firmness.
- Remove from the oven. Let your cookies rest on the pans for 5-10 minutes, then serve.
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