Gingersnap Cookies

This recipe yields a cookie full of ginger flavor and just a bit of heat. It is based on a recipe from the November 2011 issue of Cook’s Illustrated. I reworked the instructions so they follow the way I made the cookies.

Gingersnap Cookies
Servings: 32 cookies
Prep time: 20 minutes
Total time: approx. 2 hours

Ingredients:

  • 2 Tbsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. pepper
  • pinch cayenne
  • 340g (about 2 1/2 cups) all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 sticks (12 Tbsp.) unsalted butter (straight from the fridge is fine), cut into 1 Tbsp. slices
  • 1 1/4 cups packed dark brown sugar
  • 1/4 cup molasses
  • 2″ piece of fresh ginger, grated (about 2 Tbsp.)
  • 1 large egg plus 1 large yolk
  • 1/2 cup (3 1/2 ounces) granulated sugar (used in step 8).

Directions:

  1. Combine the ground spices in a small bowl. Set aside.
  2. Add the flour, baking soda and salt in a bowl. Whisk to combine. Set aside.
  3. Place butter in a cold skillet (preferably not non-stick or darkly colored). Heat skillet over medium-low heat until melted. Once melted continue to cook for 4-6 minutes. The butter will foam and take on a brownish color. The milk solids will darken as well. When foaming ends and the butter smells slightly nutty transfer it to a large bowl.
  4. Add the spices and mix until thoroughly combined.
  5. Add the brown sugar, molasses and grated ginger; mix to combine.
  6. Add the flour/soda/salt and stir to incorporate. Don’t over mix; you want all of the flour to be incorporated into the dough however white flecks on the dough aren’t a problem.
  7. Press a piece of plastic wrap over the dough and refrigerate for 60 minutes.
  8. Arrange the oven racks so one is in the top third of the oven and the other is in the lower third of the oven. Preheat the oven to 300°F. Line two rimmed sheet pans with parchment paper.
  9. Put the granulated sugar in a bowl or pie plate. Scoop dough with a #40 disher. Roll each scoop into a ball and then toss dough ball in sugar. You should be able to get 16 balls on a sheet pan.
  10. Bake first tray for 16 minute on the top rack.
  11. Rotate first tray 180 degrees and place it on the bottom rack. Put the second tray on the top rack. Bake for 14 minutes.
  12. Remove the first tray from the bottom rack and transfer cookies on parchment to a cooling rack. Move the second tray to the bottom rack and bake for 15 minutes.
  13. Remove second tray from the oven and transfer cookies on parchment to a cooling rack. Cookies are tasty after 15 minutes however allow them to cool completely to get the snap we seek in gingersnap cookies.
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