Soft & Chewy or Crisp & Crunchy. Which way do you prefer your gingersnaps? Personally I can go either way, so I worked up one recipe that will give you both depending on your gingersnap preferences.
Making Gingersnaps
The spices and rich molasses flavor of gingersnaps is the quintessential flavor for Christmas. It wouldn’t be Christmas time without little gingerbread people and houses constructed with candied architecture or these classic gingersnap cookies.
After doing a bunch of testing last season, I’ve succeeded in getting two different textured gingersnap cookies from one recipe.
How to Make Soft + Chewy Gingersnap Cookies
Freezing or chilling the dough will result in a soft and chewy gingersnap cookies. With crinkly tops and spicy flavor this version also makes the most delicious holders for ice cream.
How to Make Crispy + Crunchy Gingersnap Cookies
Baked immediately, you’ll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking.
TIP: Freezing these dough balls makes it easy to make ahead and bake when you have company coming over. Filling your home with warm and cozy spices.
Crisp + Crunchy or Soft + Chewy - you decide. These gingersnaps have a crackle top and are full of spice!
- 1 cup all-purpose flour
- 1 cup bread flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 1/2 sticks unsalted butter
- 1 cup sugar plus more for rolling
- 1 large egg + 1 yolk
- 1/4 cup molasses
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Preheat oven to 350°F, racks and upper and lower thirds of the oven, cover baking sheets with parchment paper.
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Combine flour, baking soda, salt, spices in a bowl. Stir well to mix.
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With a mixer, beat on medium speed butter and sugar for about five minutes until fluffy and white. Add the egg + yolk and continue beating until smooth.
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Lower speed and beat in one half of the dry ingredients, then the molasses. Stop and scrape the side of the mixer. Beat in the rest the dry ingredients.
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Scoop out 1 inch pieces of dough balls (larger if you'll use them for ice cream sandwiches). Roll between the palm of your hand, then roll in sugar.
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Bake right away for crispy gingersnaps. Place balls on cookie sheet, 3 inches apart. Bake 7 - 8 minutes or until surface is crackled. Cookies will harden as they cool.
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For a soft and chewy version, chill the dough balls for at least 4 hours or freeze until ready to use. Bake 9-11 minutes or until surface is crackled.
Sending Warm Wishes, Peace, Joy and Cookies
to you and your family this holiday and into the New Year.
Always up for for a new gingersnap recipe.