Three-Way Gingersnaps

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Preparation info

    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Gingersnaps can sometimes lack a really gingery flavor, so this recipe solves the problem completely: It has ground ginger, grated fresh ginger, and finely chopped crystallized ginger in the dough. I like to bake these at a fairly low temperature so they are really crisp—it adds immeasurably to the enjoyment of this cookie. Thanks to my friend Kyra Effren, the ultimate cookie baker, for sharing her recipe upon which this is based.


  • 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 3 teaspoons ground ginger
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 12 tablespoons ( sticks) unsalted butter, softened
  • 1 cup sugar, plus more for rolling the cookies before baking
  • 1 large egg
  • 1 tablespoon grated fresh ginger (see Note)
  • 2 tablespoons finely chopped crystallized ginger
  • 2 tablespoons honey
  • 2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil


  1. Set racks in the upper and lower thirds of the oven and preheat to 325° (i6o°C).
  2. Mix the flour with the ground ginger, baking soda, and salt.
  3. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle on medium speed until lightened, about 3 minutes. Beat in the egg and continue beating until smooth.
  4. Decrease the mixer speed to low and beat in half of the flour mixture. Stop and scrape down the bowl and paddle.
  5. Beat in the grated ginger, the crystallized ginger, and the honey. After they are incorporated, beat in the remaining flour mixture. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.
  6. Roll ½ tablespoon of the dough (a tiny ice-cream scoop is perfect for measuring this) between the palms of your hands to make a little sphere, then roll it in a shallow bowl of sugar. Place it on one of the prepared pans. Continue with the remaining dough, keeping the subsequent cookies about 2 inches (5 cm) apart on all sides.
  7. Bake the gingersnaps until they spread and become deep golden, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, stack the pan on the lower rack on top of a second one for insulation.
  8. Slide the papers off the pans to cool the cookies. If you have only one more pan of gingersnaps to bake, readjust one of the racks to the middle level for baking.


Keep the gingersnaps between sheets of wax paper in a tin or plastic container with a tight-fitting lid.