Gingersnaps

Preparation info

  • Difficulty

    Easy

  • Makes

    3 dozen

Appears in

Good to the Grain

By Kim Boyce

Published 2010

  • About

This is a spiced cookie, great for holiday dessert tables and gift boxes. With a cracked surface, chewy edges, and a sparkly sugar crust, this cookie gets spice and heat from freshly grated ginger. Its cracked surface is the result of a large amount of sugar, which is offset by the assertive whole-wheat flour. The texture—whether crispy or chewy—depends on how long the cookies are baked, so you can adjust the baking time to your preference.

Ingredients

  • Butter for the baking sheets

Wet Mix

  • 4 ounces (1 stick) unsalted butter, melted and cooled slightly
  • ½ cup dark brown sugar
  • ½ cup sugar
  • ¼ cup unsulphured (not blackstrap) molasses
  • 2 tablespoons grated fresh ginger, from about a 2½-inch piece
  • 1 egg

Dry Mix

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ginger
  • ¼ teaspoon cinnamon
  • teaspoon clove
  • ½ teaspoon kosher salt

Finish

  • ½ cup sugar

Method

  1. In a large bowl, mix together the melted butter, sugars, molasses, ginger, and egg. Sift the dry ingredients over the buttersugar mixture, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter, and stir to form a batter. Wrap the dough in plastic wrap and chill for at least 2 hours, or preferably overnight.
  2. Position two racks in the upper and lower thirds of the oven and preheat to 350°F. Rub two baking sheets lightly with butter. Pour ½ cup of sugar into a shallow bowl.
  3. Pluck out balls of dough about 1 tablespoon in size, toss them in the sugar, roll them into balls, and toss the balls back into the sugar for a second coating until they are sparkly white. Place the balls on the baking sheets, leaving about 2 inches between them. Repeat with the remaining dough. The balls of dough that don’t fit on this round of baking can be double dipped in the sugar and chilled.
  4. Bake for 10 to 15 minutes, rotating the pan halfway through, until the color is dark and even all the way across the cookie. Remove the cookies from the oven, slide a thin metal spatula under each of them, and transfer them to a baking rack.
  5. Repeat with the remaining dough.
  6. These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days.