Delicious crispy on the outside chewy inside double ginger Gingersnap Cookies.
Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mat.
Sift together flour(2 cups), baking soda(1 and 1/2 tsp), cinnamon(1 and 1/2 tsp), ginger(1 tsp), allspice(1/2 tsp) and salt(1/2 tsp). Set aside.
Beat room temperature unsalted butter(1 and 1/2 stick) with sugar(1 cup) until creamy and fluffy, about 5 minutes. Then add whole egg (1 room temperature egg), beat until combined and then beat in Vanilla Extract(1/2 tsp).
Spray the measuring cup with non stick spray or lightly oil it, then pour in molasses (1/4 cup). Oil will help molasses release better from the cup. On medium speed beat molasses it in into a butter mixture. Beat until well combined.
On low speed add crystallized ginger (1/2 cup, if you don't have enough use at least 1/4 cup).
On low speed add flour mixture. Scrape the bowl few times. Batter is soft.
In a small combine together coarse sanding sugar(1/4cup) and granulated sugar(2 tbsp)
Then roll each cookie ball in the sugar.
Place the cookies balls on the baking sheet, space them out about 2 inches apart, depends on the size of the ball.
Bake in the preheated oven at 350 F for 10-12 minutes. Remove from the oven. Allow cookies to cool on a baking sheet for about 5-10 minutes. Ten using a spatula carefully transfer cookies onto the cooling rack.
Yes, I usually double it.
I often ship these to a friend in Canada and they are good for 2 weeks.
You can use 3/4 cup dark brown sugar(packed), and in place of molasses you can use honey or maple syrup. Keep in mind honey and maples syrup are sweeter and milder in flavor than molasses. Finished cookie will have slightly different flavor to them but nevertheless still delicious.
Use up to 1/2 tsp white pepper and cayenne pepper along with the rest of the spices in the recipe.