The Best Gingersnaps Recipe
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Category
Thanksgiving
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Cusine
American
What do you need?
How to make?
Ingredients
7 ounces sugar
1 3/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
2 tablespoons fresh ginger, finely grated
2 tablespoons ground ginger
1 tablespoon vanilla extract
A few cracks of black pepper
6 ounces unsalted butter
2 ounces sorghum or unsulphured molasses, not blackstrap
1 large egg, cold
12 ounces traditional whole wheat flour
Raw or granulated sugar for finishing
Directions
Adjust oven rack to the middle middle position, preheat to 350°F , and line two aluminum half sheet pans with parchment paper . Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape as needed. Resume mixing on low, sprinkle in flour, and continue until a soft dough is formed. Divide into 48 level 1/2-ounce portions with a 1 tablespoon scoop. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared sheet pans, leaving 2 inches in between. Do not flatten, these cookies will spread on their own. Bake until puffed and chestnut brown, about 22 minutes. Cool directly on sheet pan 2 hours—prior to that, gingersnaps will not be crisp inside. Store leftovers in an airtight container up to 3 weeks at room temperature.