Gingersnaps Recipe

ByBob Jones

When the days grow colder, I find myself drawn to the warm, spicy flavors of classic gingersnaps. This recipe captures both the robust and the delicate flavors I love about this cookie: the deep, dark molasses; the vibrant ground ginger; and the aromatic cloves.

I use 2 cups of all-purpose flour for the base, which gives this cookie just the right amount of structure. It’s perfectly chewy on the inside and has a nice gentle “snap” on the outside.

Adding 1 tablespoon of freshly grated ginger gives the dough a nice kick. Gingerbread should be slightly sweet and tasting of spices, wreathed in the sort of warm aromas one might associate with a cozy fireside.

Ground cinnamon and 1/2 teaspoon of ground cloves lend a gentle warmth that pairs beautifully with the sweetness. I prefer using 3/4 cup of softened unsalted butter, which makes the dough rich and creamy, blending seamlessly with the sugar and 1/4 cup molasses.

To finish irresistibly, I roll the dough in additional sugar before baking, creating a crisp, sparkling crust. In this recipe, I offer my ideal gingersnap, which balances spice and sweetness with about 75 calories per cookie.

These are perfect for any cozy gathering, and they are a favorite any time of year in my kitchen.

Ingredients photo for Gingersnaps Recipe

Ingredients

Ingredients photo for Gingersnaps Recipe

Provides carbohydrates; essential for structure and texture.

All-purpose flour.

Ginger, in its ground form, lends warmth and spice to food and beverages.

It is well known for its digestive benefits.

Sodium bicarbonate: Used as a leavening agent; causes the cookies to rise and spread.

Cinnamon, ground, sweet, and aromatic: This humble spice has an impressive resume, with quite a few exciting health benefits that place it in a medicinal category.

One of the oldest spices in the world, cinnamon is harvested from the inner bark of a small evergreen tree; despite its ubiquity in the Western diet, cinnamon is considered relatively rare in Southeast Asia, where most of it is grown.

Butter that has not been salted: Contributes to richness and flavor; affords moisture.

Sugar that’s been ground to a granulated state: Imparts sweetness and mixes with molasses to yield the chewy texture that distinguishes these blondies from chewy chocolate chip cookies.

Blackstrap: Increases intense flavor with sweetness and boosts chewiness.

Fresh ginger, when grated, amplifies ginger’s taste and adds antioxidant powers.

Ingredient Quantities

  • 2 cups all-purpose flour

  • 1 tablespoon ground ginger

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 3/4 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1/4 cup molasses

  • 1 tablespoon grated fresh ginger

  • 1/3 cup additional granulated sugar for rolling

Instructions

1. Your oven should be preheated to 350°F (175°C), and you will need two baking sheets lined with parchment paper.

2. In a bowl of medium size, combine the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Whisk together the ingredients until they are uniform in appearance. Put aside when finished.

3. In a big mixing bowl, combine the softened butter with 1 cup of granulated sugar. Beat them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.

4. Incorporate the egg with a beating motion, then incorporate the molasses and the freshly grated ginger, mixing until everything is well combined.

5. Stir the dry ingredients into the wet mixture, adding them gradually and mixing until just combined and a soft dough forms.

6. Put the extra 1/3 cup of granulated sugar in a shallow bowl. Take a heaping tablespoon of dough, and roll it into a ball.

7. Each dough ball is rolled in the additional granulated sugar to coat completely.

8. Place the dough balls on the baking sheets you have prepared, allowing a space of about 2 inches between each to enable spread.

9. In the oven that has been preheated to the proper temperature, place the tray of cookies. Allow them to bake for a period of 10-12 minutes. When the time is up, check the cookies. They are done if they have started to brown lightly and have a cracked appearance on top.

10. Take the cookies out of the oven and let them rest for 5 minutes on the baking sheets. After that, transfer them to a wire rack, where they will completely cool to room temperature. Now, you are ready to enjoy your gingersnaps!

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium-sized bowl
5. Large mixing bowl
6. Whisk
7. Mixer (hand or stand, with medium speed capability)
8. Tablespoon (for measuring and scooping dough)
9. Shallow bowl (for extra sugar)
10. Wire rack

FAQ

  • Can I use whole wheat flour instead of all-purpose flour?Certainly, whole wheat flour can be used instead, but it might alter the texture. The cookies might come out denser with a slightly nutty flavor.

  • What if I don’t have fresh ginger?You can use an extra teaspoon of ground ginger for a similar flavor, but you can also use the same amount of fresh ginger omitted, for a “distinct zest.”

  • Can the dough be made ahead of time?Of course! The dough can be made in advance and refrigerated for up to 48 hours. Simply allow it to warm to room temperature before baking.

  • Is there a substitute for molasses?You can use dark corn syrup or honey if you don’t have molasses, but the flavor will differ slightly.

  • How can I make softer gingersnaps?For gingersnaps that are not as crispy, decrease the baking time by a few minutes, and once they have cooled, keep them in a container that is airtight.

  • Can these cookies be frozen?Absolutely, you can freeze the cookies after they have been baked and cooled. They should be stored in an airtight container and can remain frozen for up to 3 months with no ill effects.

  • Are there any additional spices I can add for flavor?Certainly, a touch of nutmeg or allspice can add another layer of flavor to the dish.

Substitutions and Variations

All-purpose flour: For a gluten-free option, use gluten-free baking flour.
Ground ginger: Use the same amount of fresh ginger or ground allspice as a substitute to achieve a different spice profile.
Sugar in granulated form: For a more intense flavor, substitute with either coconut sugar or brown sugar.
Honey or maple syrup can replace molasses, but this may somewhat change the flavor.
Butter: Coconut oil or plant-based butter can replace butter for a dairy-free version.