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Gingersnaps
Gingersnaps
"The spices and rich molasses flavor of gingersnaps is the quintessential flavor for Christmas. It wouldn’t be Christmas time without little gingerbread people and houses constructed with candied architecture or these classic gingersnaps. With this recipe, you get two different textured cookies. Baked right away, you’ll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking. Freezing or chilling the dough will result in a soft and chewy version."
Makes36 3" cookies
Preparation Time10 min
Chilling Time4 min
Cooking Time9 min
Cooking Vessel Sizebaking sheet
Ingredients
- 1 cup all-purpose flour
- 1 cup bread flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons ground cloves
- 1 1/2 stick unsalted butter
- 1 cup sugar, plus more for finishing
- 1 large egg + 1 yolk
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Preheat oven to 350°F, racks and upper and lower thirds of the oven, cover baking sheets with parchment paper.
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Combine flour, baking soda, salt, spices in a bowl. Stir well to mix.
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With a mixer, beat on medium speed butter and sugar for about five minutes until fluffy and white. Add the egg + yolk and continue beating until smooth.
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Lower speed and beat in one half of the dry ingredients, then the molasses. Stop and scrape the side of the mixer. Beat in the rest the dry ingredients.
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Scoop out 1 inch pieces of dough balls (larger if you'll use them for ice cream sandwiches). Roll between the palm of your hand, then roll in sugar.
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Bake right away for crispy gingersnaps. Place balls on cookie sheet, 3 inches apart. Bake 7 - 8 minutes or until surface is crackled. Cookies will harden as they cool.
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