Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Recipe for crunchy gingersnaps.
  • 6 tablespoons unsalted butter
  • 1 cup plus 1 tablespoon unbleached all-purpose flour (4.8 oz)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons mild molasses
  • 2 tablespoons lightly beaten egg
  • 1/4 teaspoon grated lemon zest
  • granulated sugar for rolling
  1. Preheat oven to 350 F. Have ready two ungreased heavy duty baking sheets.
  2. In a medium size saucepan, melt the butter over medium and continue cooking just until it starts to turn brown -- swirl often to keep it from burning. Remove from heat to cool slightly.
  3. Meanwhile, thoroughly stir the flour, soda, salt, ginger, cinnamon, cloves, allspice, black pepper and cayenne together in a mixing bowl.
  4. Add the brown sugar and stir well to make a uniform dry mixture.
  5. Make a hole in the center of the flour mixture and add the egg, molasses and lemon zest. With a fork or a whisk, mix the egg and the molasses together in the little hole, then use a mixing spoon and stir them into the flour.
  6. Add the melted browned butter and stir to make dough. It should be thick and kind of oily.
  7. Using a rounded teaspoon, shape dough into small balls – you should get about 32 total, so be careful not to make them too big. Roll the balls in sugar, arrange on baking sheet spacing about 2 inches apart, and bake one sheet at a time for 8 to 10 minutes at 350F. Dough should spread and crack. When cookies appear done, remove from oven and transfer to a wire rack to cool.
Recipe by Cookie Madness at