Gingersnaps Recipe

ByDave Simpson

The kitchen suffuses with a familiar, cozy aroma. That is what I love most about the experience of baking gingersnaps.

This recipe spotlights the spices that are integral to the gingersnap’s identity: ginger, cinnamon, and clove. These warm spices complement one another perfectly and are present in just the right amounts, so they intermingle without one being too assertive or far too mellow (some gingersnaps seem like they might as well be ginger-flavored sugar cookies).

The flavor hits you in the right way, and what’s great about this cookie is that it’s not trying too hard. Ground ginger takes center stage; it calls for 1 tablespoon—and good measure—of the stuff.

Ginger’s natural heat and sharpness, however, taste even better when balanced against the sweet note of a 1-cup portion of granulated sugar and the richer, almost woodsy sweetness of 1/4 cup of molasses. Molasses gives the cookie not only the rich color you see but also puts its first foot forward in flavor.

I lift my foot to put it down on the 2 teaspoons of baking soda that I use to give the cookie a nice rise. Without a 1-large-egg binder, though, all these ingredients would stay in a lump.

When I don’t take the added step of rolling the cookie dough ball in extra sugar before I bake it, I’m sorry, but it cannot be a gingersnap.

Ingredients photo for Gingersnaps Recipe

Ingredients

Ingredients photo for Gingersnaps Recipe

All-purpose flour: Gives form and feel, full of carbs.

Ginger, in powdered form, provides a zesty taste and offers digestive benefits.

Sugar that is in granules: It is what makes the cookies sweet; it is what gives the cookies a crisp texture.

Blackstrap molasses: Boosts taste, adds moisture and color, and is highly nutritious.

Brings warmth with aromatic flavors.

Antioxidant-rich.

Ground cinnamon.

Ingredient Quantities

  • 2 cups all-purpose flour

  • 1 tablespoon ground ginger

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1/4 cup molasses

  • Extra granulated sugar for rolling

Instructions

1. Your oven should be preheated to 350°F (175°C), and you should line a baking sheet with parchment paper.

2. In a bowl of medium size, blend together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set this mixture aside.

3. In a large bowl, combine the butter and granulated sugar, and cream everything together until the mixture is light and fluffy.

4. Incorporate the egg and molasses into the butter mixture and blend until the mixture is completely unified.

5. Slowly, incorporate the dry ingredients into the wet ingredient mixture, blending until the dough comes together.

6. Take a tablespoon’s worth of dough and roll it into a ball.

7. Coat each of the dough balls in extra granulated sugar by rolling them around until they are finished and evenly coated.

8. Position the dough balls that have been coated in sugar onto the prepared baking sheet, placing them approximately 2 inches apart to allow for spreading.

9. Put them in the preheated oven, at 350° F, for 10-12 minutes, or until the edges are set and the tops have cracked slightly.

10. The gingersnaps should be allowed to cool on the baking sheet for a few minutes. After that, they can be transferred to a wire rack, where they will finish cooling completely. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium-sized bowl
5. Large bowl
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Hand mixer or stand mixer
10. Tablespoon
11. Wire rack

FAQ

  • Q: Can I use fresh ginger instead of ground ginger?For gingersnaps, ground ginger is best, to achieve the right texture and flavor balance. Using fresh ginger may change the taste and affect the cookies’ moisture content.

  • Q: Can I substitute the molasses with something else?A: Although gingersnaps derive their signature taste from molasses, you can substitute dark corn syrup or honey in a pinch, and it will still taste like a gingersnap.

  • Q: Should I chill the dough before baking?Refrigerating the dough for 30 minutes before rolling it into balls isn’t essential, but it can make the process easier.

  • Q: How do I store the gingersnaps to keep them fresh?A: Keep them in a sealed container at room temperature. They should retain their freshness for up to one week.

  • Q: Can I freeze the dough?Q: Can you freeze dough, and if so, how?

    A: Yes, you can freeze the dough. You should shape it into balls and freeze it on a baking sheet. After it has sufficiently frozen, you can transfer the dough balls to a freezer bag. To bake the cookies after freezing the dough, you should add a few minutes to the baking time.

  • Q: How do I know when the gingersnaps are done?A: Edges should be firm; centers may be soft. They may be soft in the middle when removing from the oven, but they will set up as they cool.

  • Q: Can I make these cookies gluten-free?You can substitute the all-purpose flour for a gluten-free flour blend, but the results may vary depending on which blend you use.

Substitutions and Variations

All-purpose flour: For a gluten-free version, substitute with the same amount of a gluten-free flour blend.
Ground ginger: Substitute an equal amount of ground allspice for a somewhat different spice profile.
For unsalted butter, a direct substitute would be the same amount of coconut oil or vegan butter.
Molasses: Exchange with the same quantity of honey or dark corn syrup, remembering that it may change the flavor a bit.
Sugar in granulated form: Consider using coconut sugar for a surprising twist in flavor or opting for powdered sugar if you’re going for a cookie with a softer texture.