Crispy Gingersnap Cookies
These gingersnap cookies are truly CRISPY like the store-bought version but better! The secret to the crisp lies in the limited moisture in ingredients and a slow bake. They make great holiday gifts or a prefect gingersnap cookie pie crust. Make a batch to spice up your season!
Ingredients
- 1½ sticks (6oz / 12 tbsp) butter at room temperature
- 1 cup (200 g) granulated sugar divided
- ¼ cup (2.5 oz) molasses
- 1 large egg
- 2 cups (240 g) all-purpose flour
- 2 tsp (16 g) baking soda
- 1 tsp (2.5 g) cinnamon
- ¼ tsp (.5 g) ground cloves
- 1¼ tsp (4 g) ground ginger
- ½ tsp (3 g) salt
- ½ tsp (1 g) cracked black pepper
Instructions
- Using a stand or hand mixer, cream butter until smooth. Add ½ cup (100 g) sugar and blend well. Then, add the egg and molasses and mix until well combined.
- In a separate bowl, whisk all dry ingredients, flour through pepper.
- Add dry ingredients to wet ingredients and stir with a spatula until well combined.
- Add the other 1/2 cup (100 g) sugar to a small bowl. TIP: Course granulated sugar works best here.
- Form dough into walnut-size balls (or use a cookie scoop that’s 1½ inches in diameter) and then roll each into the sugar.
- Place each cookie dough ball on a cookie sheet that has either been greased, lined with parchment, or a Silpat mat. The cookies should be at least 2 inches apart since they will spread.TIP: For traditionally looking cracked gingersnap cookies leave them as they are. For a crispier cookie, flatten them out slightly. Use 2 fingers and press gently to flatten out the cookie. Then, lift fingers and press gently again perpendicularly on the same cookie to even it out.
- Bake at 350°F (177˚C) for 13-15 minutes. Allow them to cool a few moments and enjoy.
Video
Notes
*You may modify this recipe, particularly if you do not have all the ingredients. You may use all brown sugar or a combination of granulated and brown, combination of honey & molasses, or all shortening or combination of shortening and butter. You may increase or decrease spices to accommodate your taste preferences. Keep in mind that by using these other substitutions, you will have a good cookie, but it may NOT be crispy.
*Store cookies in a container at room temperature for a few days. For longer storage, wrap them well and freeze for several months.
*They make great holiday gifts.