Gingersnaps

Staff Writer
Gingersnaps
Cookies at Home

A classic cookie collection would not be complete without gingersnaps. This recipe uses a large amount of molasses to ensure that they stay soft and moist for up to two weeks. 

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24
Servings
217
Calories Per Serving
Deliver Ingredients
Makes
2 dozen cookies

Notes

Adapted with permission from the publisher, Wiley, from Cookies at home with The Culinary Institute of America. Copyright © 2011.

Ingredients

  • 2 sticks butter, soft
  • 1 Cup granulated sugar
  • 1 Teaspoon salt
  • 4 Cups all-purpose flour
  • 1 Tablespoon ground ginger
  • 1 Tablespoon baking soda
  • 1 Cup molasses
  • 1/4 Cup water
  • Sanding, coarse, or turbinado sugar, as needed, for garnish

Directions

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. 

In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar, and salt on medium speed until light and fluffy, 3-5 minutes. In a large bowl, combine the flour, ginger, and baking soda. Heat the molasses amd water in a small saucepan over medium heat until warm, about 4-5 minutes. Do not bring to a boil.

Slowly add the dry ingredients and molasses to the creamed mixture in alternating additions with the mixer on low. Scrape down the bowl as needed. Scoop the dough onto the prepared baking sheets, about 1 tablespoon each, about 1 ½ inches apart. Flatten the cookies slightly and sprinkle the cookies lightly with the sanding sugar. 

Baking until lightly browned and cracked on the surface, about 12 minutes. Rotate and switch the baking sheets as necessary for even baking. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. Store in an airtight container. 

Ginger Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ginger Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.

Nutritional Facts

Total Fat
8g
12%
Sugar
19g
N/A
Saturated Fat
5g
24%
Cholesterol
20mg
7%
Protein
2g
5%
Carbs
35g
12%
Vitamin A
64µg
7%
Vitamin B6
0.1mg
5.2%
Vitamin D
0.1µg
N/A
Vitamin E
0.3mg
1.3%
Vitamin K
0.7µg
0.9%
Calcium
35mg
3%
Fiber
0.6g
2.4%
Folate (food)
6µg
N/A
Folate equivalent (total)
61µg
15%
Folic acid
32µg
N/A
Iron
2mg
9%
Magnesium
39mg
10%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
7%
Phosphorus
29mg
4%
Polyunsaturated
0.4g
N/A
Potassium
233mg
7%
Riboflavin (B2)
0.1mg
6.4%
Sodium
164mg
7%
Sugars, added
19g
N/A
Thiamin (B1)
0.2mg
11.3%
Trans
0.3g
N/A
Zinc
0.2mg
1.4%

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