Gingersnaps with fresh ginger

I like my gingersnap cookies to burst with ginger flavor and have a super crisp bite. I use twice as much ginger as other ginger cookies. I add fresh ginger for a brighter citrus-zing alongside a whole bunch of ground ginger for its warm, peppery flavor.

The texture is crisp all the way through and snaps when you bite into it. The key to getting that texture is reduce the moisture:

• Browning butter removes some water
• Lower sugar (which holds onto water when baking)
• Add extra baking soda, which forms cracks in the top to let moisture escape while baking
• Lower oven temperature so they have more time to dry out

Recipe

Crisp gingersnaps with fresh ginger

Veronica Tegen

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Prep Time 15 minutes mins

Total Time 2 hours hrs

Calories 69

Servings 60 small cookies

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Ingredients

  

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• 2 ½ cups all-purpose flour 12 ½ ounces
• 2 teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoon unsalted butter
• 2 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon pepper
• pinch cayenne
• 1 ¼ cups packed dark brown sugar 8 ¾ ounces
• ¼ cup molasses
• 2 tablespoon finely grated fresh ginger
• 1 large egg plus 1 large yolk
• ½ cup granulated sugar 3 ½ ounces

Instructions

Prepare ingredients

• Whisk flour, baking soda, and salt together in bowl. Set aside.
• Grate fresh ginger.

Brown butter and make the batter

• Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming slows and butter is just beginning to brown, 4-6 minutes.
• Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Let cool for a few minutes.
• Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine.
• Add egg and extra yolk and whisk to combine.

Combine flour, then chill dough

• Add the flour mixture into the butter mixture and stir until just combined. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.

Bake

• Position oven racks to upper-middle and lower-middle spots and preheat oven to 300 degrees.
• Line 2 baking sheets with parchment paper.
• Place granulated sugar on a cutting board or plate. Divide dough into heaping teaspoon portions and roll dough into balls. Roll balls in sugar to coat. Place balls on prepared baking sheets, 20 dough balls per sheet.
• Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 2 with remaining dough balls.

Notes

Store in an airtight container on the counter for up to 2 weeks. Or keep dough in the fridge for several days and bake on demand (this is what I do every year).

Don't store with other cookies. Moisture will equalize within the container, so soft cookies will lose moisture and these gingersnaps will absorb it, losing their crisp texture.

Nutrition

Serving: 1cookies | Calories: 69kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 59mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 74IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.4mg

Making this recipe?Let me know how it was! (which helps anyone else who drops by!)

Recipe notes

I make a double batch of these every year because they end up being everyone's #1 cookie. While they are beyond delicious, I think people like the novelty. I don't think I've ever had a gingersnap this crisp and gingery (or even close) at any of the holiday events or cookie exchanges I've gone to. (And I've gone to a lot!)

• Storage: The gingersnaps can be stored in an airtight container for about 2 weeks. However, I've found that they are best the day you make them, otherwise they start to absorb some moisture from the air and lose a little bit of the snap. They are still delicious, but not as snappy!
• Make ahead: the dough can sit in the fridge for 2 days or you can freeze pre-rolled balls for several months. If frozen, thaw overnight before baking. This is a great way to know you can pop some fresh cookies in the oven when holiday guests drop by or when you stop over at a neighbor's.
• Grating ginger: I use my zester (microplane) instead of a grater. I found that works better and doesn't even take longer.

The main techniques in this recipe were engineered to be ultra snappy and delightfully spicy by Cook's Illustrated. Creating a crisp cookie required a reduction in moisture, which they approach for nearly every possible angle.

More recipes & resources

For another one of my favorite Christmas cookies, try my maple pecan shortbread cookies.

Maple pecan cookies

Pecan shortbread cookies with a maple syrup icing. Sprinkle maple sugar on top for bonus points!

Check it out