It’s autumn and all I’m thinking about is falling amber leaves, hot, spiked cider, and a good movie with my hubby. Oh, and crème fraiche ice cream sandwiches made with these super Easy Gingersnap Cookies.
Gingerbread and gingersnap cookies go way back. You remember the story of the little gingerbread cookie man that ran away, right off the cookie sheet? He had raisins for eyes.
Gingersnap Cookies are aptly named because they feature zingy, zesty ginger in them AND they have a delicious SNAP to them.
Note the use of unsulfured molasses in these cookies. That comes from using fresh, unsulfured molasses, which is molasses without the chemical processing that gives gingersnaps a bitter aftertaste. So, when baking, avoid blackstrap and sulfured molasses.
So, to all those who google “Why are my gingersnaps bitter?”, it all comes down to using sulfured, dark, or blackstrap molasses.
Gingersnaps Can Be Tricky: Tips to Ensure Crackly, Crisp, Chewy Gingersnaps
People tend to have trouble with gingersnaps. The addition of molasses makes the dough stickier, which prompts people to add more water, which ruins the recipe. It’s a deadly cycle.
Molasses is going to make it sticky, but do not steer one iota from the recipe. On a sidenote, I have to use an oven thermometer because I use my oven so often I think I confuse it or something (is this possible?). Seriously, the other day I was trying to make convection oven-baked biscuits. I let the edges touch to activate the gluten/yeast to get them to rise but it never happened.
Sometimes ovens are fluky. Get an oven thermometer. Your 350°F might actually be 320°F.
For Gingersnap Cookies that rise and crackle, try single-acting baking powder, too. Single-acting baking powder ensures that you’ll have baked goods that are always leavened. That means they rise and crackle properly. And ladies and gents, if you don’t bake often and you’re reaching for that old baking soda you use to keep your refrigerator fresh, then your cookies will suffer.
Get a box of fresh baking soda at the store and try a higher-end, organic brand that’s been shown the love. Edna Lewis talks about this at length in her cookbooks and she is a marvel of a chef. She recommended all home chefs make their own baking powder from two parts fresh cream of tartar to one part baking soda. Your baked goods are only as good as the leavening agents you use in them.
How do I store these gingersnaps?
Gingersnaps are very forgiving cookies. They withstand the refrigerator up to two months if sealed in an airtight glass container. They can be baked and frozen for 12 whole months in an airtight container, too. Most chefs say the frozen dough should not be kept longer than three months for quality’s sake.
Serving Suggestions
Serve an elegant dinner that’s done in seconds, like my Chicken Pesto Pasta. For dessert, Ginger Snap Cookies Ice Dream Sandwiches, I just made up that recipe. But that doesn’t mean you can’t make it. Just take two gingersnaps and a scoop of white ice cream. I highly recommend vanilla bean or something gooey and nutty like butter pecan. I might faint they are so good, just remembering them. If you like molasses in cookies, you’ll love these Molasses Cookies. They’re delicious.
Easy Gingersnap Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature
- 1/2 cup light or dark brown sugar
- 1 cup granulated sugar
- 3 tablespoons unsulfured molasses
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Coarse sugar such as turbinado or demerara for rolling
Instructions
- Get ready: Preheat your oven to 350°F. Line your baking sheets with parchment for non-stick baking.
- Mix it up: In a large bowl, cream together butter and sugars until fluffy. Blend in molasses, egg, and vanilla.
- Combine dry ingredients: Whisk together flour, baking soda, salt, and spices in a separate bowl.
- Make the dough: Gradually mix dry ingredients into wet until just combined. Don’t overmix!
- Shape and sugar: Scoop dough into balls, roll in coarse sugar, and place on baking sheets.
- Bake to perfection: Bake for 15 minutes until edges are set. Let cool to achieve crispy goodness.
- Store and enjoy: Keep your gingersnaps in an airtight container to maintain their snap!
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