Gingersnaps

Name: Gingersnaps
Cook time: 15 min
Total time: 15 min
Yield: 3 dozen cookies, 36 serving(s)
Ingredients: 1/2 cup unsalted butter, melted and cooled slightly; 1/2 cup dark brown sugar; 1/2 cup sugar; 1/4 cup unsulphured molasses (not blackstrap); 2 tablespoons grated fresh ginger; 1 egg; 1 cup whole wheat flour; 1 cup all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon ginger; 1/4 teaspoon cinnamon; 1/8 teaspoon clove; 1/2 teaspoon kosher salt; 1/2 cup sugar, for finishing

Submitted by Brookelynne26

"From Good to the Grain"

Download

Ready In:: 15mins
Ingredients:: 14
Yields:: 3 dozen cookies
Serves:: 36

ingredients

¹⁄₂ cup unsalted butter, melted and cooled slightly
¹⁄₂ cup dark brown sugar
¹⁄₂ cup sugar
¹⁄₄ cup unsulphured molasses (not blackstrap)
2 tablespoons grated fresh ginger
1 egg
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
¹⁄₂ teaspoon ginger
¹⁄₄ teaspoon cinnamon
¹⁄₈ teaspoon clove
¹⁄₂ teaspoon kosher salt
¹⁄₂ cup sugar, for finishing

directions

In a large bowl, mix melted butter, sugars, molasses, fresh ginger and egg. Sift dry ingredients over bowl and mix until well combined. Wrap dough in plastic and refrigerate for at least 2 hours (Boyce recommends overnight, we did two hours, and it was fine).
Preheat oven to 350 degrees. Rub two baking sheets with butter. Pour 1/2 cup sugar into a shallow bowl.
Grab balls of dough about 1 tablespoon in size (ours were slightly larger). Toss them in the sugar and then roll them into perfect rounds. Toss them in the sugar again to thoroughly coat. Place on cookie sheet with at least 2 inches between balls. Repeat with remaining dough.
Bake 10-15 minutes (we baked ours for 12 minutes), rotating the pan halfway through. Cookies will flatten slightly, darken and crack beautifully across their surface. Remove gently to rack with spatula to cool.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

View Full Profile