Author Notes
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
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Ingredients
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1/2 cup
all-purpose flour
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1/2 cup
bread flour (if you don't have bread flour, just use 1 cup plus 2 tbsp of all-purpose)
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1 teaspoon
baking soda
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1/4 teaspoon
table salt
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2 teaspoons
ground ginger
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1/2 teaspoon
grated fresh ginger (optional, for an extra kick)
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1/8 teaspoon
ground cloves
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1/8 teaspoon
ground white pepper
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1/2 cup
(1 stick) unsalted butter, at room temperature
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1/4 cup
granulated sugar
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1/4 cup
light brown sugar
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1/4 cup
plus 2 tbsp unsulphured molasses
Directions
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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.
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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.
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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.
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