Here’s the Gingersnap Cookies recipe from the “Autumn Afternoon Tea” video that was recently published on my YouTube channel. The Gingersnaps in question are as sweet and spicy as autumn sunshine. And nothing could be easier to make. The only mixing equipment you’ll need is a whisk and a spatula!
Does an autumn-themed Afternoon Tea appeal to your sense of well-being? Please join me as I light a fire in the parlor, fix some simple tea sandwiches, and bake — you guessed it — some super-delicious Gingersnap Cookies. Click here to watch.
In order to control the texture of my “snaps,” I bake them at a shockingly-low temperature (315°F.) After about 18 minutes in the oven, the gingersnaps will develop a crisp edge and a soft, chewy middle. Let them remain in the oven for an additional two minutes or so, and they will turn crunchy-munchy throughout. Please keep in mind that the cookies will continue to crisp as they cool to room temperature.
Hard-baked cookies are terrific for dunking. They are also great for crushing and adding to my (super-duper) Butternut Squash Pie. Of course, soft-baked cookies (with a crisp edge) are downright addicting. I polished off a hefty dozen while editing the aforementioned “Autumn Afternoon Tea” video.
Alrighty then. Here’s the printable:
Homemade Gingersnap Cookies
For the dry ingredients:
- 1 2/3 cups (236g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
For the "wet" ingredients
- 1/2 cup (113g) salted or unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) dark brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsulfured molasses
- 1 yolk from a large egg
- 2 tablespoons whole milk
- 1/2 cup granulated sugar, in a zip-lock bag
- Preheat the oven to 315°F/157°C. Line 3 cookie sheets with baking parchment.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- Put the melted butter in a large bowl. Add the 2 sugars, and beat them in with a spatula. Then beat in the vanilla, molasses, egg yolk, and milk.
- Add the dry mixture to the wet mixture, and stir until a stiff dough develops.
- Form the dough into 1-inch-diameter balls (a 1-inch-diameter cookie scoop is helpful here), and toss them, 6 or 7 at a time, into the bag of sugar. Shake the bag to coat. Then arrange the balls 2 inches apart on the baking sheets.
- FREEZER NOTE: If you are not going to bake all of your cookies at once, you can freeze them on cookie sheets. When the balls of dough are solidly frozen, transfer them to a zip-lock bag. Bake the balls at your leisure!
- Bake in the preheated oven until the balls of dough flatten out, and their edges turn crisp -- about 18 minutes. For cookies that are crisp throughout, bake for about 20 minutes. Cool completely on wire racks. The cookies will continue to crisp as they approach room-temperature.