Gingersnap cookie remind me of fall. YUM! The are filled with rich, pungent flavors of ginger and molasses and have a slightly sweet snappy bite! They are the perfect cookie to dunk because they can stand up to things like milk and tea and coffee and mulled cider. Yes, you can buy a box of them but they won’t have the complexity of these smashingly delicious, make-your-mouth-say-thank-you cookies. Let’s make the best gingersnap cookies you will ever eat!
Here’s October’s new READER APPRECIATION GIVEAWAY!
I am not much of a baker, but I do like to make cookies. Especially if they are the roll-into-a-log-and-cut kind! I keep gingersnap dough rolled and ready in my freezer. So, when I want a taste of fall I can cut the dough off the log and pop them into the oven to make wonderful cookies.
The secret to the best gingersnap cookies you will ever eat is to make sure they are hard once they cool and have a snap when you bite into them. Cutting the dough only 1/4 inch thick and baking the cookies until it is fully done will ensure a snappy cookie!
Making and eating them any other way but very crisp is a true disservice to the cookie… and you! These cookies loose their flavor and texture if they are not fully cooked.
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground black pepper (yes, ground black pepper... make sure to do this)
- 11 TBS room temp butter
- 2/3 cup sugar
- 1/4 cup dark molassas
- 1/2 tsp vanilla
- 1 large egg
- sanding sugar for the top of the cookies You can use regular sugar if you don't have sanding sugar.
- Mix flour, baking soda, salt, cinnamon, ginger, and pepper in a medium bowl. I mix the ingredients with a whisk.
- Put the butter in a large bowl of an electric mixer and beat until fluffy. Add the sugar and beat until smooth, stopping to scrape down the sides.
- In a small bowl hand beat the molasses, vanilla and the egg together. When combined add the egg mixture to the butter and sugar mixture until combined.
- Add the dry ingredients to the wet ingredients a little at a time. Scrape down the bowl as you go.
- When all ingredients are combined turn the gingersnap dough onto a lightly floured surface.
- Divide the dough into two parts. Roll each part into a 2 inch diameter log and wrap in plastic wrap. Once the dough is in the plastic wrap you can roll it more evenly into a log.
- Freeze until ready to use.
- Preheat oven to 350 °. Slice the dough into 1/4 inch rounds. Put sanding sugar on a plate and press one side of the gingersnap into the sugar and place them non-sugared side down on a parchment lined baking sheet.
- Bake for 12-14 minutes. Turning halfway in the oven. They will be soft in the oven but you want them to cool to a hard, crisp cookie.
- Cool on a wire rack and store in an airtight container.