Gingersnaps are one of my favorite cookies to make to and to munch on, among others, but these really are special. I love how crunchy they are on the outside and soft and little chewy inside. It’s a perfect combination. Because we love these so much and I also have couple of friends who enjoy a good gingersnap I always make double batches.
Because I like a good ginger packed treat. In this recipe I also use crystallized ginger. It’s fantastic. As the cookie bakes it melts a little but not completely leaving little pockets of ginger of goodness in the cookies. It makes for a cookies with just a right amount a ginger kick. Let’s not forget cinnamon, gingersnap cookies wouldn’t be what they are without cinnamon. I use Saigon Cinnamon.
These cookies are also great for gift giving, they ship well and last at least week.
- 1 1/2 sticks room temperature butter
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/4 cup chopped crystallized ginger
- 1/2 tsp salt
- 2 tbl 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.