Easy and classic gingersnaps -- adapted from Smitten Kitchen. Easily doubled to make in bulk, and packs perfectly in gift packages! A failproof holiday recipe. —Cynthia Chen McTernan
two dozen cookies.
bread flour (if you don't have bread flour, just use 1 cup plus 2 tbsp of all-purpose)
grated fresh ginger (optional, for an extra kick)
ground white pepper
(1 stick) unsalted butter, at room temperature
light brown sugar
plus 2 tbsp unsulphured molasses
In This Recipe
In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, cream butter and sugars together until well-blended and fluffy. Add the molasses and whisk again until smooth. Add the flour mixture to the molasses mixture and mix gently until a dough forms.
Turn the dough out onto saran wrap and fully wrap it. I lined a square dish with saran wrap and patted the dough into the dish so that it formed a square, which is easier to cut into even pieces to roll into balls for baking. Chill in the refrigerator for at least two hours.
When you're ready to bake, preheat the oven to 350°F (180°C). Roll dough into 1-inch balls and place at least two inches apart on parchment paper or greased foil. The cookies will spread, so give them room. For chewier cookies, bake for 10-12 minutes. For crisper, bake longer, about 13-14. I took mine out at 12 exactly and they had a bit of chew in the middle, with very crunchy edges.