Snappy Gingersnaps

Submitted by P48422

"Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them."

 

• Ready In: 28mins
• Ingredients: 9
• Yields: 3.5 dozen

ingredients

• 226.79 g unsalted butter, room temp
• 354.88 ml granulated sugar
• 1 large egg
• 59.14 ml molasses
• 19.71 ml ground ginger
• 22.18 ml grated fresh ginger
• 9.85 ml baking soda
• 1.23 ml salt
• 532.32 ml all-purpose flour

directions

1. Preheat oven to 350 degrees.
2. On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
3. Add the egg and the molasses and beat until incorporated.
4. Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
5. Do not overmix.
6. Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
7. Bake until flat and evenly browned, about 13 minutes.
8. Cool on the pan, the remove to a rack to finish cooling.
9. These cookies are best the day they are baked, but will keep for several days.
10. Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
11. That's how I make them.
12. Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.

Reviews

[Liara]

OMG!!!! These were just what i was craving for. Didn't change a thing. I'm supposed to take these over to my mom's house for dinner tomorrow night...I don't think they'll make. Thank you so much!!

 

[Jmommy209]

Based on the flavor of the dough, I would have given these 5 stars - it was gingery and just what I was looking for. However, after baking...The cookies had spread all over the pan, they were really greasy and the ginger "snap" was gone. Is the 1/2 LB of butter a mistake? I'm going to make them again with only 1/2 cup of butter and see how they turn out that way.

 

[JaneinRI]

You're right, Petitfour - these are the best gingersnaps I've ever tasted. I made the dough a couple of weeks before Christmas and froze it .... I came thisclose to reviewing it then just based upon how yummy the raw dough tasted! But I held out until I made the cookies - they come out very flat .... I don't know how easily they'd come out of the pan w/out parchment paper - definitely use it. The fresh ginger just puts them in a class of their own. Thank you!