gingersnaps2I 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
  • EAT!

*note – I returned the bowl of dough to the fridge in between batches to keep it from getting too sticky.


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