These are not brown paper bag storebought gingersnaps, not at all. They've got a refreshing combination of powdered and candied ginger that gives them just the kick to make 'em stand out. Roll them in vanilla sugar and you have disco ball shiny nuggets with a gingery vanilla scent. This recipe from Cookies and Brownies is an update on the classic, and a perfect grown-up after-dinner sweet.
A few notes about this recipe:
- Assume 1 c unbleached AP = 4.5 oz
- This recipe does not call for fresh ginger, but you can certainly grate a little in.
- Rolled into balls after resting overnight, these will freeze well unbaked.
- Roll them in vanilla or plain sugar - it adds a great crunch and a terrific shine.
2 c AP flour
2 tsp baking soda
2 tsp ground ginger
1+1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
8 T unsalted butter, melted
1/4 c dark molasses
1/2 c granulated sugar
1/2 c (packed) light brown sugar, lump free
1 large egg
1/2 c finely chopped crystallized ginger (2+2/3 oz)
About 1/4 c additional granulated sugar or coarse white sugar, for rolling the cookies
2 cookie sheets, lined with parchment paper or ungreased
- Preheat the oven to 350F. Position the racks in the upper and lower thirds of the oven, or in the center if you will only bake 1 sheet at a time.
- Combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl and mix together thoroughly with a whisk or a fork. Set aside.
- Combine the warm (not hot) butter, molasses, granulated sugar, brown sugar, and the egg in a large bowl.
- Mix thoroughly.
- Add the flour mixture and crystallized ginger and stir until incorporated.
- Form the dough into 1+1/4" balls (slightly more than 1 level T of dough) to make cookies 2+1/2" in diameter or use 1/2 T of dough to make 1+3/4" cookies.
- Roll dough balls in sugar and place them 2 inches apart on the cookie sheets.
- Bake for 10 to 12 minutes for large cookies, 8 to 10 minutes for small cookies, or until they puff up, crack on teh surface, and then deflate in the oven.
- For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer. Rotate the sheets from back to front and top to bottom about halfway through the baking time to ensure even baking.
- Slide the parchment liners onto racks or use a metal pancake turner to transfer the cookies from the pan.
- Cool completely before stacking or storing. Cookies served on the day they are baked will be chewy with crunchy edges. Ginger Snaps become completely chewy stored in an airtight container.
Makes 48 2+1/2" cookies or 96 1+3/4" cookies
They are best eaten within 3 days.
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.
MFK Fisher's Ginger Hottendots, another variation on gingersnaps