I know that the holidays have arrived when I turn to my gingersnap recipe and get to baking!
I love the deep spice and warmth of this cookie! Molasses provides a sweet smokiness that blends the spices in this cookie so well. You’ll love the crackley top that these cookies develop as they bake. Once you’ve made these cookies you’ll never reach for another store bought gingersnap again! They are absolutely the best cookies for making a bold statement at your holiday celebration.
Prepared as written, I feel that the spice in these cookies is perfectly balanced by the sweetness of the brown sugar and molasses. If you’d like to add even more of a kick to these cookies I’d recommend an additional 1/2 teaspoon of ground ginger and 1/4 teaspoon ground cinnamon and an extra pinch of black pepper. Don’t be scared by the black pepper; it adds depth of flavor and makes the warmth of these cookies linger just a second longer! Allowing the dough to rest overnight also ensures the full development of the flavors in your cookie dough.
- 2½ cups all purpose flour (330 grams)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground black pepper
- ¼ cup granulated sugar (50 grams)
- 1 cup Dark Brown Sugar (220 grams) (light brown will also work)
- 6 ounces unsalted butter, softened
- 1 large egg
- ⅓ cup unsulfured molasses
- 2 teaspoons vanilla bean paste or vanilla extract
- coarse sugar for sprinkling (optional)
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside
- In the bowl of your stand mixer, whisk together the spices and white sugar and then add the butter and brown sugar
- With the paddle attachment, cream the butter and sugar to form a smooth, sandy paste
- Scrape your bowl then add the egg, molasses and vanilla
- Beat until smooth, scrape your bowl once more then add all of the dry ingredients
- Blend on low until the dough comes together
- Transfer the dough to a bowl, cover and then refrigerate for several hours or overnight
- Once your dough has chilled, preheat your oven to 330*F
- Scoop rounded tablespoons of dough onto a parchment lined sheet, leaving some space for the cookies to spread
- Flatten each cookie slightly then sprinkle with sugar, if desired
- Bake the cookies for 15-18 minutes, until the edges feel just set and the centers are puffed
- Allow to cool on the baking sheet for 5 minutes, then transfer to a cool surface
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