Crisp gingersnaps with fresh ginger

5 from 2 votes

Crisp gingersnaps with fresh ginger

I use twice as much ginger as other recipes, with both fresh and ground ginger for their different flavor profiles. Browning butter and cooking at lower temperatures makes them extremely crisp.

Prep Time15

Cook Time45

Chill time1

Total Time2

Servings: small cookies

Calories: 69kcal

Ingredients

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.

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