Haniela's: Gingersnap Cookies with Crystallized Ginger

Gingersnap Cookies with Crystallized Ginger

Wednesday, December 11, 2013

Friend of mine loves gingersnap cookies. We are meeting this Saturday at a Christmas party and  I've decided to surprise her with her favorite cookies. I was hoping to package them into a pile like you see in the picture above. 

This recipe makes ginger flavor shine. I also added my favorite snack - crystallized ginger. I love crystallized ginger. It is sweet, with just the right  kick. It is my little pick me up snack. It's candy.
Let's not forget cinnamon. Make sure you use a good quality cinnamon. In general I use Saigon Cinnamon in baking. I should also add that when recipe calls for 1tsp..I tend to use 1 1/2 to 2 tsp instead. I doubled this recipe with no problem, yielding 70 cookies.

Gingersnap Cookies with Crystallized Ginger ( medium size 35 cookies)
(adapted from Jessikerbakes)

1 1/2 sticks(3/4 cup) room temperature butter
1cup granulated sugar
1/4 cup molasses
1/2tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1tsp ground ginger
1/2 tsp allspice
1/4 cup chopped crystallized ginger
1/2tsp salt
2tbl coarse sanding sugar
1/4 cup granulated sugar

  •  Preheat oven to 350F. Line baking sheets with parchment paper.
  • Sift together flour, baking soda, salt and spices, set aside.
  • In a small dish stir together coarse sugar and granulated sugar.
  • Beat butter with sugar until creamy and fluffy, add one egg beat until combined and then add vanilla extract.
  • Beat in molasses( spray the measuring cup with non stick spray or lightly oil it, then pour in molasses, oil will help molasses release better from the cup)
  • Beat until well combined.
  • Add crystallized ginger, stir until combined.
  • On low speed add flour. Batter is soft.
  • Using a small ice cream scoop, make small balls, roll them in the palms of your hands.
  • Then roll each ball in the sugar.
  • Place the ball on the baking sheet, space them out about 2 inches apart, depends on the size of the ball.
  • Bake in the preheated oven  for 10-12 minutes. Remove from the oven, cool for about 5 minutes on the sheet, then using a spatula carefully transfer cookies onto the cooling rack.

Let's make these yummy cookies together.


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