I don’t bake much. But for some reason, around Christmas, I feel the urge to get in the kitchen. The other night, I decided to make some gingersnaps. They came out pretty well, although I think they could be even more ginger-y. A coworker suggested fresh ginger, which I just might try next time – yes, there will be a next time, as they are almost gone already!
3/4 cup unsalted butter
1 cup packed brown sugar (most recipes call for dark, but all I had on had was light, so that’s what I used)
1/4 cup unsulphured molasses
1 large egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
2 tsp ground ginger
1 tsp crystalized ginger
1/2 tsp ground black pepper
1/2 tsp allspice
Sugar for coating (about 1/2 cup is enough)
- Mix all dry ingredients in a medium size bowl and set aside.
- Combine sugar and butter in the bowl of a stand mixer and mix about 2-3 minutes, till well incorporated. Scrape down sides of bowl.
- Add molasses, egg, and vanilla, and beat until light and fluffy.
- Incorporate flour mixture on very slow speed and mix until just combined.
- Place bowl in refrigerator for about 1 hour so dough is easier to handle.
- Preheat oven to 350.
- Roll dough into 1″ diameter balls, or use a small scooper (this way your hands will not get all sticky!)
- Drop balls into small bowl of sugar and roll around to coat.
- Place on silicone baking sheet, or parchment paper, on a cookie sheet.
- Bake for about 12-15 minutes (I took mine out at 12 so that they were still a little soft – leave them in longer for a crunchier cookie)
- Cool on a wire rack
*note – I returned the bowl of dough to the fridge in between batches to keep it from getting too sticky.