Homemade Gingersnap Cookies
Depending on how long you bake them, these heaven-scented cookies can be crisp at the edge, or crisp all the way through. Either way they are downright addicting.
Servings: 45
Ingredients
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
For coating:
- 1/2 cup granulated sugar, in a zip-lock bag
Instructions
- 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.