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Yields:
30
Prep Time:
30 mins
Total Time:
1 hr
It's cookie season over here; so today, I'm tackling another holiday classic: gingersnaps. Gosh, I love these cookies. They're made with a scrumptious mix of spices (plus rich molasses) and bake up chewy and slightly crisp around the edges with a sparkling sugar top. They're also a "snap" to make!
Just mix everything up in a stand mixer, scoop, roll in sugar, and bake—all in about an hour. You don't even have to chill the dough! Of course, if you want to work ahead, you can always freeze the dough and bake it off later (more on that below). Package up a few in a Christmas cookie box and bring them to someone you love.
What is sanding sugar?
You know the colorful sugar that's often used as sprinkles on Christmas cookies? That's sanding sugar. It's a coarse-grain sugar that reflects light and doesn't melt in the oven so the granules stay intact. In this recipe, it gives the cookies some sparkle and a little sugary crunch. Sanding sugar comes in a kaleidoscope of colors but I usually stick with the plain, uncolored variety for gingersnaps.
Can you freeze gingersnap dough?
Yes! Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid. Then transfer the dough to a zip-top plastic bag and freeze for up to three months. Let the dough thaw in the fridge overnight before rolling in the ginger sugar and baking.
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Ingredients
- 2 1/4 cups
all-purpose flour
- 2 tsp.
baking soda
- 1 tsp.
ground cinnamon
- 1/4 tsp.
ground cardamom
- 1/2 tsp.
kosher salt
- 1 Tbsp.
ground ginger
- 3/4 cup
(1 1/2 sticks) salted butter, at room temperature
- 1 cup
granulated sugar
- 1/3 cup
unsulphured molasses
- 1
large egg
- 1/2 cup
sanding sugar, for rolling
Directions
- Step 1Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Step 2In a large bowl, whisk together the flour, baking soda, cinnamon, cardamom, salt, and 2 teaspoons of the ginger until well combined; set aside.
- Step 3In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, then add the molasses and beat until well incorporated, about 1 minute more. Scrape down the sides and bottom of the bowl and add the egg. Mix until just combined. Reduce the speed to low and slowly add the flour mixture. Beat until just combined.
- Step 4Stir together the sanding sugar and remaining 1 teaspoon ginger in a shallow bowl. Using a 1½-tablespoon scoop, form balls of dough. Gently roll the balls in the sanding sugar mixture, making sure to coat them completely. Transfer to the prepared baking sheets, spacing the balls about 3 inches apart.
- Step 5Bake the cookies in batches, rotating once halfway through, until the edges are set and they are fragrant, about 10 minutes. Let the cookies cool completely on the baking sheets.
Tips: Gingersnaps will keep in an airtight container at room temperature for up to one week. They will keep in an airtight container in the freezer for up to three months. Let the cookies thaw at room temperature for one hour before serving.
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