Gingersnap Cookies

Name: Gingersnap Cookies
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ¾ cup All-Purpose Flour (1 3/4 cup plus 3 tablespoons all-purpose flour); 1 ½ tsp Bicarbonate of Soda (1 1/2 teaspoons baking soda); 1 tbsp Ginger Powder (1 tablespoon ground ginger); ½ tsp Ground Cardamom (1/2 teaspoon ground cardamom); ½ tsp Ground Cloves (1/2 teaspoon ground cloves); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 1 cup Dark Brown Sugar (1 cup plus 2 tablespoons dark brown sugar); 10 tbsp Unsalted Butter (10 tablespoons unsalted butter, at room temperature); 3 oz Molasses (3 ounces molasses (by weight), about 4 tablespoons); 1 piece Egg (1 large egg, at room temperature); 2 tsp Ginger (2 teaspoons finely grated fresh ginger + 4 ounces finely chopped candied ginger, about 3/4 cup)

A spicy, chewy American cookie featuring multiple forms of ginger, brown sugar, and molasses, baked to desired crispness.

45 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1Heat oven to 350°F. Line 2 half-sheet pans with parchment paper and set aside.
2Whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt in a medium mixing bowl.
3Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg, and fresh ginger, and beat on medium speed for 1 minute. Lower the mixer speed to "stir," and add the candied ginger until just combined. Add the dry ingredients to the wet and stir until well combined.
4Using a 2-teaspoon-sized scoop, drop the dough onto the prepared half-sheet pans, approximately 2 inches apart. Bake on the middle rack of the oven for 10 minutes for slightly chewy cookies or 12 minutes for crisper cookies, rotating the pan halfway through baking.
5Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. You will use each pan approximately twice.
6Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer, following the above procedure.