Gingersnaps

Preparation info

  • Difficulty

    Medium

  • Makes

    Thirty-two

    3 inch cookies

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 10 to 12 minutes for each of three batches

These cookies were adapted from the ones I loved so much on my first visit to my brilliant friend Kate Coldrick in Devon, England. Because flour available in the United States is different from that in the United Kingdom, I chose to add one extra egg white to my recipe. The result is equally crisp and chewy, but slightly puffier. If you live in the UK, see the Notes for the original recipe ingredients. The golden syrup and golden superfine (caster) sugar (available from India Tree) both contribute to the best tasting gingersnaps ever.

Ingredients

Cookie Dough

Makes 30 ounces/850 grams

VOLUME WEIGHT
unsalted butter 8 tablespoons (1 stick) 4 ounces 113 grams
golden syrup or corn syrup cup (79 ml) 4 ounces 113 grams
bleached all-purpose flour cups (lightly spooned into the cup and leveled off) plus 2 tablespoons 12.3 ounces 348 grams
golden baker’s sugar or caster sugar (see Notes) 1 cup 7 ounces 200 grams
baking powder 1 tablespoon plus 1 teaspoon 0.6 ounce 18 grams
baking soda 2 teaspoons . 11 grams
fine sea salt ½ teaspoon . 3 grams
ground ginger 3 teaspoons . .
1 large egg, at room temperature 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams
1 large egg white, at room temperature 2 tablespoons (30 ml) 1 ounce 30 grams

Special Equipment

Two 15 by 12 inch cookie sheets, nonstick or lined with parchment

Method

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Melt the Butter with the Golden Syrup

In a medium heavy saucepan over low heat, stirring constantly with a silicone spatula, heat the butter and golden syrup until the butter is almost fully melted. Remove the pan from the heat and stir until the butter is fully melted. Let the mixture cool for about 10 minutes, or until cool to the touch, while measuring the rest of the ingredients.

Mix the Dry Ingredients

Into the bowl of a stand mixer fitted with the flat beater, sift together the flour, sugar, baking powder, baking soda, salt, and ginger. Mix on low speed for 30 seconds to blend well.

Mix the Egg and Egg White

In a small bowl, lightly whisk the egg and the egg white.

Make the Dough

Add the butter mixture to the flour mixture and beat on low speed for 1 minute until evenly combined. The mixture will be crumbly. Add the egg mixture and mix for about 30 seconds until well combined. Scrape down the sides of the bowl.

Divide the dough into thirds, about 10 ounces/283 grams each. Wrap each third in plastic wrap and refrigerate for a minimum of 30 minutes or up to 24 hours.

Roll the Dough into Balls

If the dough has been chilled for more than 30 minutes, remove each batch about 10 minutes before rolling to make it malleable. Pinch off 10 heaping tablespoons of dough (0.9 ounce/27 grams each). Roll each piece of dough between the palms of your hands into a inch ball. Add any small amount of dough remaining to the third batch of dough. Set the dough balls a minimum of 2 inches apart on a cookie sheet.

Bake the Cookies

Bake the cookies for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes. Cracks will appear on the surface and the cookies should be golden brown. The cookies will still feel slightly soft when pressed very lightly with a fingertip but not keep an impression. (An instant-read thermometer inserted into the center of a cookie should read 200° to 212°F/93° to 100°C.)

Cool the Cookies

Set the cookie sheet on a wire rack and let the cookies cool for 5 minutes so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack. They will firm up as they cool, resulting in a crispy surface and soft, chewy interior. (Baking longer will result in a darker cookie that is crisper throughout.)

While the first batch of cookies is baking, roll out the 10 dough balls for the second batch and again add any remaining dough to the third batch, which will make 12 cookies.

Store

Airtight: room temperature, 1 week; refrigerated, 2 weeks; frozen, 3 months.