Gingersnap Cookies
- Total Time: 1 hour
- Yield: 6 1x
Description
Chewy spicy cookies, perfect with a pot of tea or a glass of milk.
Ingredients
- 3 3/4 cups (450 g) all-purpose flour
- 3 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 3/4 cup (170 g) unsalted butter
- 1 cup (220 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 3 tsp grated fresh ginger
- 1/4 cup (60 ml) molasses
- 1/4 cup (85 g) honey
- 2 tsp fresh lime juice
- additional granulated sugar to top cookies
Instructions
- Preheat oven to 350º
- Put flour, baking soda, cinnamon, cloves, ginger and kosher salt into large bowl and stir with wire whisk to combine.
- Beat butter until soft, add brown sugar and granulated sugar.
- When the butter/sugar mixture is combined, add eggs and grated fresh ginger and beat until mixture is fluffy.
- Beat in molasses, honey and lime juice and gradually add flour mixture and mix until flour is incorporated.
- Chill dough in freezer for 30 minutes, until it is stiff enough to be formed into 3/4 inch balls.
- Roll balls into granulated sugar, bake for 10 minutes on cookie sheets lined with parchment paper.
- Transfer cookies to cooling rack.
Notes
- Without the parchment paper, it would have been impossible to lift the cookies from the baking sheet.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
Find it online: https://honestcooking.com/gingersnap-cookies-recipe/
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Frequently Asked Questions
Why does this recipe use both ground ginger and fresh grated ginger?
The recipe layers heat from two sources: 1/2 tsp of dried ground ginger in the flour mix and 3 tsp of freshly grated ginger beaten into the butter-sugar mixture. Dried ginger delivers a warm, diffused spice while fresh ginger adds a brighter, sharper bite — together they give these gingersnaps a more complex flavor than either alone.
Why chill the dough in the freezer before shaping?
Step 6 calls for chilling the dough in the freezer for 30 minutes until it is stiff enough to roll into 3/4-inch balls. With a high butter and sugar content, the dough is too soft to shape cleanly at room temperature — the freezer chill firms it up quickly without a long refrigerator wait.
Why is parchment paper essential here?
The recipe notes that without parchment paper it would have been impossible to lift the cookies from the baking sheet. The high molasses and honey content makes the baked cookies extremely sticky on bare metal — parchment is non-negotiable. 
