The Best Gingersnaps Recipe Recipe

Name: The Best Gingersnaps Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces sugar (1 cup; 200 grams); 1 3/4 teaspoons baking soda (10 grams); 1/2 teaspoon ground cinnamon (3 grams); 2 tablespoons fresh ginger, finely grated (20 grams); 2 tablespoons ground ginger (10 grams); 1 tablespoon vanilla extract (15 mL); A few cracks of black pepper; 6 ounces unsalted butter (1 1/2 sticks; 170 grams); firm but pliable, about 60u00b0F (16u00b0C); 2 ounces sorghum or unsulphured molasses, not blackstrap (60 grams; about 1/4 cup); 1 large egg, cold; 12 ounces traditional whole wheat flour (2 1/2 cups; 340 grams); Raw or granulated sugar for finishing

Servings: persons

7 ounces sugar (1 cup; 200 grams)
1 3/4 teaspoons baking soda (10 grams)
1/2 teaspoon ground cinnamon (3 grams)
2 tablespoons fresh ginger, finely grated (20 grams)
2 tablespoons ground ginger (10 grams)
1 tablespoon vanilla extract (15 mL)
A few cracks of black pepper
6 ounces unsalted butter (1 1/2 sticks; 170 grams); firm but pliable, about 60u00b0F (16u00b0C)
2 ounces sorghum or unsulphured molasses, not blackstrap (60 grams; about 1/4 cup)
1 large egg, cold
12 ounces traditional whole wheat flour (2 1/2 cups; 340 grams)
Raw or granulated sugar for finishing

1
Adjust oven rack to the middle middle position, preheat to 350&degF (175u00b0C), and line two aluminum half sheet pans with parchment paper (not wax paper!).
2
Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape as needed. Resume mixing on low, sprinkle in flour, and continue until a soft dough is formed.
3
Divide into 48 level 1/2-ounce portions with a 1 tablespoon scoop. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared sheet pans, leaving 2 inches in between. Do not flatten, these cookies will spread on their own.
4
Bake until puffed and chestnut brown, about 22 minutes. Cool directly on sheet pan 2 hours-prior to that, gingersnaps will not be crisp inside. Store leftovers in an airtight container up to 3 weeks at room temperature.

846

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces sugar (1 cup; 200 grams), 1 3/4 teaspoons baking soda (10 grams), 1/2 teaspoon ground cinnamon (3 grams), 2 tablespoons fresh ginger, finely grated (20 grams), and more.

Yes, The Best Gingersnaps Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Best Gingersnaps Recipe

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