Snappy Gingersnaps
The “snappiness” in these cookies comes from the intense ginger flavour, the added kick of black pepper and the crisp snap they make when you bite into them. If you prefer a milder cookie, reduce the ginger to taste.
Servings 5 dozen
Ingredients
- ¾ cup (175 g) unsalted butter melted and cooled to room temperature
- 1 ¼ cups (250 g) packed demerara or dark brown sugar
- ¼ cup (65 g) fancy molasses
- 1 large egg
- 1 large egg yolk
- 2 ¼ cups (335 g) all-purpose flour
- 2 Tbsp (18 g) ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp black pepper
- Granulated sugar for rolling
Instructions
- Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
- Whisk together the melted butter, demerara (or browsugar, molasses, egg and egg yolk in a large mixing bowl. In a separate bowl, stir the flour, ginger, baking soda, cinnamon, salt and pepper together. Add to the butter mixture and stir until blended.
- Use a small ice cream scoop or 2 teaspoons to shape the dough into balls. Roll each cookie in granulated sugar to coat and place on the prepared baking trays, 1 ½ inches (3.5 capart.
- Bake for 20 to 25 minutes, until the cookies brown around the edges (they will puff up while baking but then collapse as they cool, developing a lovely crackled surface). Let cool on the trays on a wire rack.
Notes
Make Ahead
You can bake gingersnaps up to 1 week ahead and keep them in an airtight container at room temperature or freeze the baked cookies, well wrapped, for up to 3 months. Thaw the cookies at room temperature before serving.
You can bake gingersnaps up to 1 week ahead and keep them in an airtight container at room temperature or freeze the baked cookies, well wrapped, for up to 3 months. Thaw the cookies at room temperature before serving.