Perfectly Simple GingersnapsKelsey Banfield
Sometimes I want to make cookies that are simple and delicious. Nothing too fancy or crazy, just an honest to goodness cookie that is flavorful and moist to satisfy my sweet tooth. The other day my friend Veronica brought over these delicious cookies and they fit the bill. They were beautiful sugar dipped gingersnaps that were perfect in every way without really trying. She had made them for my Dad who had recently returned home from the hospital. Eating them reminded me of my own gingersnap recipe and I love to make these cookies from time to time. They always cheer me up and are great for giving to friends or family. If you are in need of great gingersnap cookie recipe here you go, enjoy their perfect simplicity.
Perfectly Simple Gingersnaps
1 1/4 cups granulated sugar, divided
1 ½ sticks unsalted butter, room temperature
4 Tablespoons dark molasses
2 ¼ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon Kosher salt
½ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1. In a mixer fitted with a paddle attachment cream butter and one cup of sugar on low – medium speed until light and fluffy, about 2 minutes. Add the egg and molasses and mix on medium until just combined. The batter will look slightly curdled at this point, but don’t worry this is completely normal.
3. Meanwhile, in a separate bowl whisk together flour, baking soda, salt, cloves, ginger and cinnamon.
4. Scrape down the sides of the mixing bowl with a spatula. Turn the mixer on low speed and add the dry ingredients a few tablespoons at a time until everything is completely combined. Do not overbeat or the cookies will be tough when they are baked.
5. Transfer the dough to plastic wrap and wrap the dough tightly so that no air is able to reach it. Place it in the refrigerator and chill for at least four hours or up to thirty-six.
6. Preheat the oven to 350ºF. Line 4 baking sheets with parchment paper or a silicon liner and set aside. If you do not own 4 baking sheets or have the oven capacity for 4 trays of cookies, line as many as sheets as you own and set up a baking and cooling assembly line to alternate the trays. Since the dough can be chilled for up to 36 hours, you can also save the rest of the dough for baking the next day. Remove the batter from the refrigerator and allow it to soften for about fifteen minutes.
7. Pour the remaining ¼ cup of sugar in a shallow bowl. Pinch of bits of dough and roll it between the palms of your hands to make balls the size of rounded teaspoonfuls. Drop each ball in the bowl of sugar and roll it around until it is completely coated in sugar. Give it a quick shake to get off any excess sugar and place on the baking sheet. Place 12 balls two inches apart on each sheet and bake for 10-12 minutes, or until edges are darkened and center of the cookie is set. Transfer to a wire rack to cool completely.