Are you a Gingersnap fan? The holidays are the only time of year that this flavor is around so I like to take advantage and enjoy it while I can! I’ve love this Soft Gingerbread Cake and you can’t go wrong with Gingerbread Cinnamon Rolls on Christmas morning! Gingerbread has a lot of those same warming spices but the Gingersnap has a little something extra! Maybe it’s the extra ground ginger or the black pepper or pinch of cayenne or possibly the snap from the crunchy outside of the cookie! But there’s something about a Gingersnap cookie that I just love.
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Gingersnap Cookies for the Holidays
I’ve been baking up a storm this season! I put a fun twist on my favorite cookie of all time, the Snickerdoodle. These Dark Chocolate Créme de Candy Canes might win the award for one the most decadent things I’ve ever made. But I digress, back to the traditional Gingersnap. I’d guess that most of us like our cookies soft and chewy and the majority of the time that’s what I prefer too. The Gingersnap cookie is the only except to that rule for me.
These Gingersnaps get their “snap” from the spices and also from the crunchy outside sugary coating. By baking these cookies at a lower temperature (300 degrees) but for a longer time (25-27 minutes) the cookies stay soft and chewy on the inside and gets a snap on the outside. I love how the flavor of these cookies and how the texture mixes things up from the super sweet, soft cookies you might see a lot of this time of year!
Makes 28-30 cookies
2 cups all purpose flour
3/4 cup butter
1 cup brown sugar, packed
1/4 cup molasses
1 egg yolk
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1 pinch cayenne
1/4 cup granulated sugar, for rolling
- Whisk flour, baking soda and salt together, set aside.
- Brown butter in small skillet over medium heat. Swirling frequently, until foaming subsides and butter begins to brown. Should have a nutty aroma. 4-6 minutes.
- Transfer browned butter to bowl and whisk in spices. Then whisk in brown sugar, molasses. Next add egg and yolk and whisk until just combined.
- Add wet ingredients to flour mixture and whisk until incorporated. Cover and let chill for 1 hour in the fridge.
- Pre-heat oven to 300 degrees. Divide dough into 1 inch balls, roll in granulated sugar. Place onto prepared baking sheet and bake on the middle rack for 25-27 minutes, rotating baking pan 180 degrees halfway through.
- Store in an air tight container for up to a week. Dough can be stored in fridge, tightly wrapped up to three days. Dough can be wrapped and frozen for 6 months.
Are you a Gingersnap fan!? Tell me in the comments!