Gingersnaps {Recipe Updated 2/27/15}

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Gingersnaps are just what the name implies — packed with spicy ginger, and a snap to make.  I’ve been making these cookies every Christmas for the past couple of years, and I love to wrap them in cellophane and give them as gifts.  They look so festive and they taste even better.  In previous years I’ve used the Gingersnap recipe on the website Joy of Baking, which I discovered years ago.  I’ve adapted my version from this recipe.  It is nice and spicy, soft and chewy, with crispy edges and a sugar coated exterior.

You can adjust the spiciness by adding more ground ginger, cinnamon, or cloves, or add less.  My recipe calls for crystallized ginger chips, but you certainly don’t need them.  They’re a great addition for an even bigger ginger kick, which I love!  I used mild flavored molasses in this recipe, but you can use a full flavored one also — whatever you have will be perfectly fine.  I like to use more brown sugar than granulated sugar as it has more flavor.  The more flavor the better in these cookies.  Eating one makes you feel you’re wrapped up in a cozy blanket on a cold night.  The spicy flavors just warm you inside and out.  Not just any cookie can do that.

As I mentioned, these cookies are a snap to make.  It only takes about 10 minutes to make the dough, if that. Once you’ve made the dough, it needs to be chilled for at least 30 minutes so it’s nice and rollable.  Grab a couple of baking sheets, line them with parchment paper, then it’s time to roll in the dough…or roll the dough, rather.  I like my cookies bigger, so I rolled them into about 1 1/2″ balls, then rolled them in granulated sugar until they were completely covered.  The sugar gives the cookies that extra crispy exterior, not to mention a nice Christmas sparkle.

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Bake them in a 350 degree oven for 12-15 minutes.  Cookies this size take 15 minutes for sure.  You can tell when they’re done because the tops look nice and dry.  Don’t over bake them or you’ll get really crunchy cookies.  Maybe you like that.  If that’s the case, be sure to bake them longer.  I like mine chewy on the inside and crispy on the outside.  Cool them on a rack and they are ready for wrapping or eating.  Make somebody’s day, and give some away!

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Gingersnaps
 
Prep time
Total time
 
These Gingersnaps crispy, chewy, spicy, and full of flavor! The spicy flavor will warm you inside and out. Great for gift giving.
Serves: 25 larger cookies
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ¾ cup unsalted butter, room temperature (1½ sticks)
  • ½ cup dark brown sugar, packed (light is ok)
  • ¼ cup granulated sugar
  • ⅓ cup mild molasses
  • 1 egg
  • ¼ cup crystallized ginger chips
Garnish
  • ½ cup granulated sugar for rolling
Instructions
  1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  2. In a large bowl, cream the butter, brown sugar, and ¼ cup of granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the molasses, and egg, beating until combined. Add the flour mixture to the butter mixture, beating just until combined, careful not to over mix. Gently stir in the crystallized ginger chips. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Place the ½ cup granulated sugar into a wide mouthed bowl.
  4. Form the dough into 1½" balls, then roll them in the granulated sugar, covering the entire ball of dough. Place the cookies on the prepared baking sheet, spacing them about 2½" apart. Bake for 12 - 15 minutes, or until the edges are crispy and the tops appear dry. Transfer the baking sheet to a wire rack and cool. Store in an airtight container.
  5. Adapted from Gingersnaps from Joy of Baking
Notes
For smaller cookies, roll dough into 1" balls. The batch should yield about 3-4 dozen smaller cookies.

 

Gingersnaps
 
Prep time
Total time
 
These Gingersnaps crispy, chewy, spicy, and full of flavor! The spicy flavor will warm you inside and out. Great for gift giving.
Author:
Serves: 25 larger cookies
Ingredients
  • 2¼ cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 6 ounces (12 tablespoons) unsalted butter, softened
  • ½ cup dark brown sugar, packed (light is ok)
  • ½ cup granulated sugar, plus more for rolling
  • ⅓ cup mild molasses
  • 1 egg
  • ¼ cup crystallized ginger chips
Garnish
  • ½ cup granulated sugar for rolling
Instructions
  1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
  2. In a large bowl, cream the butter, brown sugar, and ¼ cup of granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the molasses, and egg, beating until combined. Add the flour mixture to the butter mixture, beating just until combined, careful not to over mix. Gently stir in the crystallized ginger chips. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Place the ½ cup granulated sugar into a wide mouthed bowl.
  4. Form the dough into 1½" balls, then roll them in the granulated sugar, covering the entire ball of dough. Place the cookies on the prepared baking sheet, spacing them about 2½" apart. Bake for 12 - 15 minutes, or until the edges are crispy and the tops appear dry. Transfer the baking sheet to a wire rack and cool. Store in an airtight container.
Notes
For smaller cookies, roll dough into 1" balls. The batch should yield about 3-4 dozen smaller cookies.
Recipe by Flavor the Moments.