24 Nov 2013


No Comments Baking and Cookies

Kind of festive as it’s late November, the mixture came out softer than I expected, but the result was a totally professional looking gingersnap, with all the tiny crinkles filled with sugar.

Prep time
Cook time
Total time
Serves: 20 x 6cm cookies
  • 330g (2½c) plain flour
  • 2 each of tsp ground ginger, allspice, cinnamon
  • ½ tsp ground cloves, salt, pepper
  • 5-10 cubes crystalized ginger (based on your preference)
  • 2 tsp baking soda
  • 210g (1c) sugar, divided in half (2x 105g)
  • 100g (1/2c) light brown sugar
  • 230g (2 sticks) unsalted butter, softened but still cool
  • 1 egg
  • 170g (1/3c) molasses
  1. Preheat the oven to 175C/350F, grease a baking sheet.
  2. Mix the flour, ground ginger, allspice, cinnamon, ground cloves, baking soda, salt and pepper.
  3. Add crystalized stem ginger to taste.
  4. Cream the butter and sugars until light and fluffy.
  5. Add the egg and beat well.
  6. Add the molasses, then mix in the dry ingredients on low until just incorporated. Do not overmix. It will be very soft.
  7. Refrigerate dough for ~1hour, or until firm enough to roll. This is where you can split it if you want more cookies.
  8. Form dough into 3cm balls and roll in remaining sugar to coat.
  9. Place on baking sheet about 5cm apart.
  10. Bake for 12 mins until set and golden on the outside and slightly soft on the inside. (During baking, they'll puff up and then flatten. Don't remove them from the oven until flat.)
  11. Cool for a few minutes on the baking tray, then transfer to wire rack with a wide spatula to cool completely.
The level of ginger is a personal preference, you can either omit the stem ginger entirely or add more.

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