Gingersnap Cookies
User Reviews
5
Gingersnap Cookies
Description
This Gingersnap Cookies recipe combines dry ingredients like flour, ground ginger, cinnamon, baking soda, and kosher salt with softened butter and freshly grated ginger for a rich spiced base. Molasses and brown sugar contribute moisture and deep flavor, while granulated sugar on the exterior adds a slight crunch and characteristic crackle during baking.
Mixing begins by creaming butter and fresh ginger, then incorporating sugars and molasses, followed by folding in the flour mixture. After chilling the dough for two hours to develop flavors and firm texture, dough balls are shaped, rolled in granulated sugar, and baked at 325°F for about 18-20 minutes. The cookies offer a chewy interior balanced with crisp edges and a pronounced ginger warmth.
Store cookies in an airtight container separately from milder-flavored cookies to prevent flavor transfer. Dough can be frozen in scooped balls and baked from frozen directly, ensuring fresh cookies whenever desired.
Ingredients
- 1 ½ cups all-purpose flour 180g
- 1 ½ teaspoons ground ginger 6g
- 1 teaspoon ground cinnamon 4g
- 1 teaspoon baking soda 8g
- ¼ teaspoon kosher salt 1g
- ½ cup butter softened (113g, unsalted
- 1 tablespoon ginger 14g, fresh grated
- ½ cup dark brown sugar 100g
- ½ cup unsulphured molasses 170g
- ½ cup granulated sugar 100g
Instructions
- Measure the flour, ground ginger, ground cinnamon, baking soda and kosher salt into a large bowl. Whisk to combine, and set aside.
- Cream the softened butter and fresh ginger together until light and fluffy in a stand mixer fit with the paddle attachment (or with a hand mixer).
- Add the brown sugar to the butter/ginger mixture. Whip until smooth.
- Pour the molasses into the butter mixture. Mix on medium speed until combined and fragrant.
- Mix half the flour mixture into the wet ingredients, mixing until combined and scraping down the sides of the bowl with a rubber spatula.
- Pour in the rest of the flour mixture, and mix until just combined.
- Cover the bowl with a sheet of plastic wrap. Chill in the refrigerator for two hours.
- Preheat the oven to 325°F. Line one large baking sheet with parchment paper or a nonstick baking mat. Set aside for later.
- Scoop the dough with a 1-tablespoon cookie scoop. Roll the dough in the palm of your hand, then roll in the granulated sugar.
- Place on the prepared baking sheet.
- Bake for 16-18 minutes in the preheated oven, or until the cookies have flattened and firmed up.
- Let cool for 5 minutes, then transfer to wire racks to finish cooling.
- Enjoy with your favorite beverage!
Notes
- Use a cookie scoop for uniform cookie sizes and even baking.
- Store these cookies separately from milder cookies to avoid flavor seepage.
- Keep cookies in an airtight container to maintain freshness for 3-4 days.
- Dough can be frozen for 1-2 weeks; roll frozen dough balls in sugar before baking.
- Bake frozen dough at 325°F for 18-20 minutes or until done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26(1T) cookies
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 105kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 9mg | 3% |
| Sodium | 65mg | 3% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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