Everybody needs a fool-proof recipe for gingersnaps – a classic, right?
My husband has been asking for gingersnaps “like my Mom used to make” as long as I’ve known him. The problem is, I’m not a big fan. Spice cookies like gingersnaps are usually not my first choice. Give me a chocolate cookie and I’m a happy camper.
Well I finally thought I should give the gingersnap thing a try. Let me tell ya, it’s not that easy to come up with a recipe that fits a childhood memory… not easy at all. It took several attempts and several failures before we arrived at that happy place.
This recipe is the one. Soft, but not too soft. Chewy, but not too chewy. It’s just right!
Having said that, I’m a bit of an expert on the gingersnap thing now. If I had to pick a gingersnap, this one is really really great. Not only is it simple to make and bakes without a hitch, it tastes pretty darn good.
- 4 cups all-purpose flour
- 2-1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 2 + ½ cups sugar, divided
- 3 eggs
- ½ cup molasses
- 1 tsp vanilla
- Preheat oven to 350ºF. In a bowl whisk together flour, baking soda, ginger, cinnamom and salt; set aside.
- In a stand mixer with paddle attachment, cream butter and 2 cups sugar on medium until light and fluffy. Scrape down sides of bowl.
- Add eggs, one at a time, beating briefly after each addition. Add molasses and vanilla. Continue to mix on high until mixture is well combined and a pale colour.
- Turn down to low nd add dry ingredients; mix until fully combined.
- In a small bowl add the remaining ½ cup of sugar.
- Scoop out tablepoon-sized portions of dough, forming into balls. Rull each ball around in the sugar to fully coat all sides. Place on a parchment-lined baking sheet and use a fork to slightly flatten.
- Back for 12-15 minutes or until firm on the edges and slightly soft in the centre. Remove from oven, allow to cool one minute and then transfer to wire rack to cool completly.