This recipe makes cookies that are a nice balance between crispy and chewy. If you like your ‘snaps to have a sharp bite add a little crystallized ginger and even a pinch of cayenne pepper. This version is kid-friendly but is a great base recipe for experimenting to find your favorite flavor combinations to make the perfect snap.
This will make about 40 two-inch diameter cookies.
Ginger Snap Cookies
These ginger snaps are kid-friendly with the perfect texture. They are a great starting point, you can turn up the heat with crystalized ginger, a pinch of cayenne pepper or both.
- ¾ cup unsalted butter - melted
- ½ cup dark brown sugar
- ½ cup granulated sugar + 1 cup for garnish
- ¼ cup blackstrap molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- In a medium bowl, sift or whisk together the flour, baking soda, salt, cinnamon, ginger, and ground cloves. If you plan on adding anything to increase the bite of these ginger snaps, this is where those ingredients should go.
- In a mixing bowl, combine the dark brown sugar, and granulated sugar with an electric mixer.
- Add the molasses, slightly beaten egg, and vanilla. Then mix until just combined. You don't want to see egg slime, but don't beat it to death, either.
- Next, carefully, stir the flour mixture into the batter until just combined. Be sure to scrape the sides and bottom of the bowl with a spatula to prevent clumps of plain flour.
- Wrap the dough tightly with plastic wrap (press it down onto the dough) and chill for an hour.
- Preheat the oven to 350F.
- Roll the dough into one-inch balls - use a standard cookie scoop, slightly rounded.
- Roll the dough balls in sugar, and set them about two inches apart on a parchment lined or ungreased baking sheet. (If you want the cookies to retain a sparkle, try using Turbinado sugar instead of granulated)
- Press each dough ball firmly with the bottom of a glass or a metal measuring cup to flatten it to about one-quarter inch thick.
- Bake for 12 - 15 minutes at 350°F, and remove to a wire rack to cool.
What do I need to make Gingersnap Cookies?
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Blackstrap molasses
- Vanilla extract
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground cloves
- Baking sheet(s)
- Parchment Paper
- Wire rack
- Cookie scoop
A tip for making perfectly round gingersnaps
As soon as you remove the cookies from the oven, slide the sheet of parchment paper onto a wire rack. Then, one at a time, while steadying the rack with one hand, place a either a glass or mason jar band over any cookie that isn’t round. While holding tightly to the rack so you don’t knock it off the counter, move the ring in a quick, circular motion so the still warm, irregularly shaped cookie gets gently bounced around the inside of the glass or ring.
This motion will cause the cookie to form a much rounder shape. They will retain that shape as they cool.
Here is a gif demonstrating the technique on a different style of cookie. The technique remains the same..
Old pictures only kept for posterity
2 thoughts on “Gingersnaps Recipe”
What’s turbinado sugar? I’ve never heard of it before.
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