If you search the internet for a recipe for Gingersnap Cookies, you’ll no doubt find a plethora of potential winners. I found and tinkered with a recipe that I thought sounded great because it had triple ginger action: ground ginger, fresh grated ginger, and crystallized ginger. Turns out this recipe really is a winner! These Gingersnap Cookies had crispy edges, chewy centers, a nice gingery taste with an undertone of molasses and cardamom. This is a great cookie to share with friends and family.
The ingredients for these Gingersnap Cookies look pretty similar to a lot of other gingersnap cookie recipes I’ve seen, but this one stood out not only because of the triple ginger, but also because it called for cardamom (my new favorite spice (thanks to the Cardamom-Brown Sugar Cookies I made earlier)).
The dry ingredients are the first to get mixed. The combination of the cardamom, ginger, and cloves created a great scent! I think I whisked the dry ingredients longer that usual just so I could get more of a whiff of these spices.
The fresh grated ginger also added a nice aroma.
Cutting the crystallized into small bits definitely took the most time in the whole process. These had to be chopped small enough that they didn’t make the cookies chunky, but still big enough to give the cookies a chewy texture, too.
The first ingredients to be mixed together are the butter and brown sugar. They get whipped together for a few minutes until they are light and fluffy.
Molasses, the egg, and the fresh ginger are added to the butter/sugar mixture. It will look curdled at first, but they will come together after being mixed at medium speed for a minute or so.
From this point on, everything is mixed by hand with a silicone spatula and some good ol’ elbow grease (luckily there are only 2 more additions to this recipe). The first addition is the crystallized ginger.
The second addition is the whisked dry ingredients. These need to be mixed only until the flour disappears.
The dough is slightly thick, but could use some chilling in the fridge before getting scooped and rolled into balls. I refrigerated mine for 5-10 minutes.
After the dough is chilled, they get scooped up and rolled into balls, and then rolled again in a bowl of sugar.
These cookies turned out great. If you want crispy cookies, leave them in the oven for a couple extra minutes. I made both crispy and crispy/chewy gingersnap cookies. I thought both were excellent!
The first couple batch I made were crispy; I left them in the oven for 15 minutes, and they ended up being crunchy throughout.
I baked the last couple of batches for 12 minutes, and they made for crispy/chewy cookies.
Gingersnap Cookies Recipe
- 270g all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 200g dark brown sugar
- 142g unsalted butter, room temperature
- 85g molasses
- 1 large egg, room temperature
- 2 tsp finely grated fresh ginger
- 113g finely chopped candied ginger
- small bowl of granulated sugar for rolling
- Preheat the oven to 350 degrees F, convection.
- In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, cloves, salt, and place aside.
- Mix the brown sugar and butter in a stand mixer fitted with the paddle attachment on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the crystallized ginger using a rubber spatula. Add the dry ingredients to the wet and mix until well combined.
- Chill the dough in the refrigerator for 5-10 minutes to rest the dough and let harden a little. Use a 2-teaspoon sized scoop to spoon dough out. Use the palms of your hands and roll the dough into balls. Roll the dough balls in a bowl of granulated sugar and then place the balls onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies (with a crisp edge) or 15 minutes for totally crispy cookies. Rotate the pan halfway through cooking, if not using convection.
- Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.