I have never made gingersnap cookies but absolutely love ginger. There are so many varieties of ginger cookies but the recipe(Ina Garten’s) I chose was a crisp bottom with a melt-in-your-mouth gooey center. I am very pleased with the end result and happy I finally got around to making a batch. If you don’t have crystallized ginger hanging around the house(I didn’t) it is easy to make, heres a simple recipe! These cookies are perfect as a snack or a dessert with a warm cup of tea.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed (or light)
- 1/4 cup vegetable oil (or applesauce)
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature (or applesauce)
- 1 1/4 cups chopped crystallized ginger
- Granulated sugar, for rolling the cookies
makes 16 large cookies
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely