(photo courtesy of Jennifer Corbett)
For years I have been searching for a satisfying gingersnap recipe. I have spent many hours perusing cookbooks and magazines, hungry for that perfect combination of crunchy, sweet, spicy goodness. I do believe with this recipe I have found success. It delivers a consistently satisfying gingersnap complete with the mandatory crispness and gingery sweetness we seek in a spicy ginger cookie.
This recipe comes together easily and, what’s more, requires no electric mixer. It’s likely that no store-bought ginger cookie will satisfy you once you bake these amber-colored lovelies, but that’s okay. With this recipe, you can always keep some on hand. The cookies store well in an airtight container for several weeks, or in the freezer for about two months.
Makes about 30 cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1 cup sugar, plus more for rolling
1/4 cup molasses
1 large egg
Whisk together the flour, baking soda, salt, and spices in a medium bowl.
Combine the butter, sugar, and molasses in a large bowl and stir until combined. Drop in the egg, mixing until incorporated. Gradually stir in the flour mixture, mixing to form a soft dough. Cover with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.)
Bake for about 10 to 12 minutes, or until the cookies have spread, are light golden brown, and the cracks still appear moist. Cool the cookies on the baking sheets set on wire racks for about 1 minute before removing them to the racks to cool completely.
Store the cookies in an airtight container or in a re-sealable bag for up to 1 week.