Get the Recipe: Double Ginger Soft Gingersnaps
Soft, chewy gingersnaps, flavoured with both powdered and fresh ginger. Makes 36-40 cookies.
Ingredients
- 1 1/4 cups all purpose flour
- 1 cup whole wheat flour, *see Note 1
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine sea salt, reduce 1/8 tsp if using salted butter
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1 large egg
- 1/4 cup fancy molasses, not cooking or blackstrap molasses
- 1 Tablespoon ginger paste, or 2 1/2 tsp grated fresh ginger *see Note 2
- 3/4 cup turbinado sugar
Instructions
- In a medium bowl, whisk together the all purpose flour, whole wheat flour, ginger, baking powder, baking soda, cloves, salt (be sure to reduce the amount of added salt here if you will be using salted butter), and pepper. Set aside.
- In a large bowl or the bowl of a stand mixer, add the butter and brown sugar. Mix together at medium speed until smooth, about 1 minute. Add the egg, molasses and fresh ginger and mix in well.
- Add the flour mixture, mixing just until the flour is incorporated. Do not over-mix. Cover the bowl tightly with plastic wrap and refrigerate 30 minutes.
- When ready to bake, preheat oven to 350F (not fan-assisted), with the rack in the centre of the oven. Prepare a large baking sheet by lining with parchment paper.
- Using a cookie scoop (2 3/4") or a measuring tablespoon, take a rounded scoop of dough and form into a ball. Roll in turbinado sugar and place on baking sheet about 3 inches apart. Using the bottom of a glass, flatten the balls slightly, to about 3/4" high.
- Bake in preheated oven for 11-13 minutes, or until just starting to brown around the edges and dry to the touch on top. Remove from oven and allow to cool on the baking sheet for 10 minutes, before removing to a cooling rack to cool completely.
- Store cookies at room temp in airtight container up to 5 days or freeze up to 2 months.
Notes
1. If you don't have any whole wheat flour, you can replace with more all-purpose flour. Do note that the cookies will have a lighter, fluffier texture if you use all all-purpose flour.
2. Ginger paste is the fresh ginger paste that is found in tubes in the produce section of most grocery stores. If you have no fresh ginger at all, use an additional 1/4 tsp powdered ginger.
More tips!
- Use a good quality butter and make sure it is just brought just to room temperature before mixing. It will take about an hour in most cases, so plan ahead.
- Be sure to chill the dough for the full 30 minutes, so the dough is nice and cold. This prevents the cookies from spreading too much.
- A Cookie Scoop makes sure the cookies are all the same size so they cook uniformly. Alternately, use a measuring tablespoon.
- It's important to measure your flour correctly. Always use the "spoon and level" method of measuring flour. Stir your flour, spoon into your dry measuring cups to overflowing, then use the back of a knife to scrape off the excess (level with the top of the cup.)
- Cookies are best baked on a heavy, light-coloured pan. Dark pans tend to overcook the bottom of cookies.
- Don't crowd your pans. While it's always tempting to crowd the pan to cut down on the number of batches if the cookies spread into each other and you have to cut them apart, you won't be happy with that, I'm sure. Have patience and do more batches and you will be rewarded with perfect cookies. (Also keep in mind that you don't have to bake all the cookies at once. You can shape the balls, roll them in sugar, flatten and freeze them. Then bake another batch later! You can bake right from frozen. Simply add a few minutes more baking time.
- I always bake my cookies one pan at a time on centre rack. While many recipes suggest baking cookies on two racks and switching them halfway through baking, I have found that I often end up with an uneven bake. I'm a one-batch-at-a-time baker and highly recommend it.
Serving: 1cookie, Calories: 111kcal, Carbohydrates: 18g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 55mg, Potassium: 79mg, Fiber: 1g, Sugar: 12g, Vitamin A: 126IU, Calcium: 20mg, Iron: 1mg
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