Gingersnap Cookies

Once you try these scrumptious heirloom gingersnap cookies, you'll find yourself making double or triple batches to spoil your friends and family with, just like our grandmothers did when we were little. Whether you mix these sweet, warmly fragrant and spicy cookies with our Edison or Sequoia flour, they will be wonderfully moist and chewy, with beautifully crisp, caramelized edges – a real delight!

Prep Time

45 Minutes

Bake Time

9-11 Minutes

Total Time

1 Hour 10 Minutes

Yield

3 Dozen

Ingredients:

2 cups (309g) Edison flour or 2 cups (315g) Sequoia flour

2 teaspoons (12g) baking soda

2 teaspoons (4.5g) ground cinnamon

¼ teaspoon (0.7g) ground cloves

¼ teaspoon (0.5g) nutmeg, freshly grated

½ teaspoon (2.5g) fine sea salt

1 tablespoon (15g) fresh ginger, peeled and finely grated

¾ cups (170g) unsalted butter, at room temperature 

1 cup (200g) granulated sugar

¼ cup (85g) molasses

1 (50g) large egg, at room temperature

1 teaspoon (4.2g) vanilla extract

Baker's Notes:

 We strongly recommend using freshly grated ginger, but if you don’t have any available, feel free to substitute with 2 teaspoons of ground ginger. 

We prefer measuring ingredients by weight, but if you don’t have a micro-scale, you might find it challenging to weigh the spices. This is probably the best time to use your measuring spoons.

* Scoops come in different sizes. You can easily look up the size of the scoop you own if it doesn’t have the number or size marked on the bottom. Most scoops will be measured by diameter and capacity. If you don’t have the exact size the recipe calls for, it is usually not a problem. Just adjust your baking time up or down 1-2 minutes, depending on whether your scoop is larger or smaller.

** A Silpat is a silicone baking sheet. They are washable and reusable, which makes them eco-friendly and easier to use. Just note that you may need to add an extra minute to your baking time as it is thicker than parchment and doesn’t have as close of a contact with your metal baking tray. 

Instructions:

  1. In a medium bowl, combine flour, baking soda, cinnamon, cloves, nutmeg and sea salt. Whisk together to distribute all the spices evenly. 
  2. In a bowl of an electric stand mixer fitted with a paddle attachment, combine ginger, butter, sugar and molasses. Cream the mixture until it begins to lighten in color and texture, about 3-5 minutes.
  3. In a small bowl, whisk together the egg and vanilla extract. Pour this into the butter mixture and continue to paddle for another minute, until light and fluffy.
  4. Add in the flour and spices and paddle together until just combined. Do not overmix or you will have a tough cookie dough.
  5. Prepare a small parchment-lined sheet tray for storing the cookie dough.
  6. Scoop the dough using a standard scoop (#40) or by hand into 24-25g balls and place them onto the prepared sheet * (see Baker’s Notes).
  7. Cover the dough with a plastic wrap or clean tea towel and chill in the refrigerator for about an hour or overnight. This allows the butter to harden again to prevent spreading while baking. The dough also cools faster if it is pre-scooped.
  8. While the dough is chilling, preheat the oven to 350°F with a baking rack placed in the middle of the oven.
  9. Prepare 3 sheet trays lined with parchment or a silpat ** (see Baker’s Notes).
  10. Place your cookies 1½ -2 inches apart on your sheet tray. Keep in mind that they will double in size while baking. 
  11. Bake for 6 minutes, turn 180 degrees and bake for another 3-4 minutes. They should puff up and spread quite a bit. They will be done once they’ve begun to deflate a little and have slightly browned around the edges.
  12. Once finished baking, remove the cookies from the oven and let cool on the tray for 1-2 minutes or until they have deflated completely and crinkled in the middle.
  13. Transfer to a wire cooling rack and allow to cool.
  14. Continue to bake off the remaining cookies or store the dough for later if you don’t want to bake them all at once.

Baker's Notes:

 We strongly recommend using freshly grated ginger, but if you don’t have any available, feel free to substitute with 2 teaspoons of ground ginger. 

We prefer measuring ingredients by weight, but if you don’t have a micro-scale, you might find it challenging to weigh the spices. This is probably the best time to use your measuring spoons.

* Scoops come in different sizes. You can easily look up the size of the scoop you own if it doesn’t have the number or size marked on the bottom. Most scoops will be measured by diameter and capacity. If you don’t have the exact size the recipe calls for, it is usually not a problem. Just adjust your baking time up or down 1-2 minutes, depending on whether your scoop is larger or smaller.

** A Silpat is a silicone baking sheet. They are washable and reusable, which makes them eco-friendly and easier to use. Just note that you may need to add an extra minute to your baking time as it is thicker than parchment and doesn’t have as close of a contact with your metal baking tray. 


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