English Gingersnaps
One of our favorite Gingersnap recipes. For medium size cookies like the photo, use a tablespoon size cookie scoop (small). For smaller Snaps, you can use a teaspoon and shape the balls by hand.
Servings 44 medium size
Cost 5
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
For maximum snap, bake until edges are deeply browned. Slightly underbaked cookies will be chewy rather than crisp.
Cookies crisp further as they cool; do not judge texture while warm.
Store loosely covered at room temperature for best crispness.
Cookies crisp further as they cool; do not judge texture while warm.
Store loosely covered at room temperature for best crispness.