This is a very famous Gingersnap recipe from Maida Heatter. She named them English Gingersnaps because they are similar to the crunchy tea biscuits served in the UK. Through the years I've taken liberties with the recipe and have experimented with different sizes and levels of crunch.
Gingersnaps Size
English Gingersnaps can be made any size, but in America we associate them with the small, crunchy, Nabisco cookies. The ones in the photo were made with a tablespoon size cookie scoop (small size scoop). For even smaller cookies, you can shape the dough balls by hand or buy an extra small scoop which is a teaspoon size.
Why Didn't My Gingersnaps Crack?
When I first started making Maida's English Gingersnaps, I didn't always pay close attention to creaming or butter temperature. For perfectly cracked gingersnaps that don't spread too much, it's important to start with butter that's cool temperature rather than glossy or half-melted. Cream it with the sugar just until light and fluffy, not whipped to the point of airiness. Proper creaming builds structure, while controlled aeration helps the cookies rise and crack instead of flattening into smooth discs. Combine that with a hot oven and you'll get dramatic cracks instead of tiny wrinkles. Convection ovens or something like a Breville are great for hitting cookies with dry air and making cracks.
Recipe
English Gingersnaps
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour (270 grams)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- 12 tablespoons unsalted butter, cool room temperature (170 grams)
- ¾ cup firmly packed light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams) plus more for rolling
- ¼ cup mild molasses (80 grams)
- 1 large egg (50 grams)
- 1 teaspoon grated lemon or orange zest optional
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and spices. Set aside. When measuring the flour, it's best to weigh it. If you don't have a scale, stir the flour well, spoon it into the cup and level off.
- In a mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed for about 2-3 minutes, until lightened and fluffy but not overly whipped.
- Beat in molasses, egg, and zest until smooth, scraping bowl as needed.
- On low speed, add dry ingredients and mix just until combined.
- Scoop dough into 1-inch balls (about 20-22 grams each).
- Roll each ball generously in granulated sugar.
- Place 2 inches apart on prepared baking sheets. Flatten slightly with your fingers or the bottom of a glass.
- Bake at 375°F for 10-12 minutes, or until cookies are well cracked, edges are set, and centers look almost dry.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Cookies will crisp as they cool.
Notes
Cookies crisp further as they cool; do not judge texture while warm.
Store loosely covered at room temperature for best crispness.
Carole Resnick says
on my 2013 holiday cookie list
Sue says
Had to check out this recipe after reading Jessica's comments this morning. These don't have crinkles! And the ratio of baking soda to flour is very similar to the Statesman contest gingersnaps. Interesting.
Anna says
I prefer using the store-bought hard-type ladyfingers.
Therese B. says
Hi Anna!
You rock....! Have you ever made homemade ladyfingers? I found a recipe from my most cherished Southern Living recipe book. They don't look all too difficult to make. Would it be easier to purchase ladyfingers?
Tiramisu...oh...don't you just love it!!!??!!!
Anna says
Therese, I love tiramisu. Usually I make White Russian Tiramisu from Cooking Light, but for a special occasion, I've been meaning to try this one.
Basic Tiramisu
2-3 cups very strong coffee
3 tablespoons Kahlua
2 eggs, separated
1/4 cup granulated sugar
9 oz mascarpone cheese
1 cup heavy whipping cream
9 oz ladyfingers (savoiardi)
cocoa powder, for dusting
Have ready a rectangular glass pan (probably 13x9 or 12x8) -- I need to test this part.
Combine egg yolks and sugar in a large mixing bowl; beat until pale and thick. Add mascarpone and continue beating. Set aside.
Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
Beat the egg whites to soft peaks in a perfectly clean metal bowl. Fold whipped egg whites into cheese mixture.
Combine the coffee and Kahlua in a bowl big enough to fit a ladyfinger. Quickly dip each ladyfinger in the coffee mixture and lay dipped ladyfingers along bottom of dish to cover. Spread half of the mascarpone mixture on top.Repeat with remaining biscuits and mascarpone, finishing with a creamy layer. Dust with cocoa.
This is adapted from a popular recipe on Recipezaar.
Therese B. says
I love gingersnaps!! Oh...what a great cookie for fall baking! Great scent in the kitchen!!
Anna...I have to bake desserts for a bridal shower this weekend...have you ever made homemade tiramsu???? We are going with an italian theme....I have a cheesecake....cannoli...but I have my mind bent on making tiramus....any suggestions?
Candy says
Yum! My favorite kind of cookies! These look delicious.
HoneyB says
YUMM I love gingersnaps with hot tea!
janelle says
Life is good when the cookie bucket is overflowing!
skinnymum says
Hi,
I am new to your blog - amazed by your amazing recipe collection and stunning photography! Spent the last few hours catching up on your archives. I am a sucker for beautiful pictures.....
Cheers!
Janet says
I am way behind on reading your blogs....busy times here....company coming and cleaning, etc. Anyway, I made some lemonade cookies recently and threw the recipe in the trash...the dough was too soft and the cookies fell apart. I refrigerated it and then right before baking, I added 1/4 cup flour to the remaining dough...they turned out well! In fact a friend raved so much about them that I had to pull the recipe out of the trash!!! Thanks for all these recipes to try!!!
Karen says
Maida Heatter is my absolute favorite. I have all her books (other than the compilations) and have made dozens of her recipes over the years. I hope to make the September 7 cake in her honor sometime before the end of the month.
Katrina says
German Struedel? Gotta say it with the accent.
maris says
These cookies look great but what I love even more is the adorable pail they are in! They'd make a great gift 🙂
clumbsycookie says
Sounds good to me! 😉
Anna says
Oooooh. Mexican Chocolate Cake. Rick Bayless has a good one!
Anna says
Spanish Bar Cake?
clumbsycookie says
You're so international today Anna! Dutch pie, English cookies, any plans for a French cake?
KAnn says
Great Cookies was one of my first cookbooks...I received it as a holiday gift from my college boyfriend in 1978...oh, how the years go by! I made the cream cheese brownies as I recall. I love all my Maida Heatter books...happy birthday, Maida!
Katrina says
They look good. A while back I was craving a good old crispy gingersnap. Glad to know where a good recipe is!
VeggieGirl says
Looove gingersnaps!