Tuesday, November 3, 2015

Gingersnap Cookies – Hot, Hot, Sweet

I always tell people I’m not a cookie eater, but I guess that depends on the cookie, since when it comes to these gingersnaps, I can’t get enough. As soon as these cool, I chain-eat them until they’re gone; but that’s not my fault. I blame the amazing spicy-sweet flavor, and irresistible texture.

Speaking of irresistible texture, I’ve got some homework for you. You’re going to have to make batches of these to find out your own optimum baking time. I know, it’s hard work, but you need to somehow find a way. 

Depending on the exact size of your dough balls, and how crispy, or chewy, you want these, the baking times will vary from 10 to 15 minutes. As far as ingredients go, the crystalized ginger is technically optional, but not too hard to find (check the bulk section), and it really gives the cookies that extra kick of ginger flavor and heat. 

Obviously, you can also adjust the spices to suit your tastes, but don’t make these too mild. They’re called “snaps” for reasons other than their texture. I really hope you give these a try soon. Enjoy!


Ingredients for about 50 to 60 cookies (depending on size):
2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
12 tablespoons room temp unsalted butter
2/3 cup white sugar
1/3 cup finely chopped candied ginger
1/4 cup molasses
1/2 teaspoon vanilla extract
1 large egg, beaten
- Bake at 350 F. for 10 to 15 minutes, depending on desired texture.

25 comments:

Monica said...

these look yummy, nice with ice cream and they make a great crust for lemon cheesecake.

Jason Smith said...

Homerun, CJ! You knocked this one out of the park!

Jason Smith said...

Fantastic!

blergh said...

What type of molasses? I have some crazy dark unsulphured stuff

meigancam01 said...

Very delicious and testy cookies..!!
Love it thanks for sharing.

Mary W said...

THANK YOU SO MUCH - I will make them when I wake up. I've been wanting one for 3 years. That's a long time to be a wanting woman. And besides it's fall and I will let a few go to crispy for coffee dunking. You are my hero. I really need this recipe because this is my idea of a perfect cookie. THANK YOU AGAIN!

Akarsh Batra said...

Looks fire

Athena said...

Could I use Honey or Agave Syrup instead of molasses? I have no idea where to find it here in Italy.

Pritiscu said...

Can I freeze these -Right after rolling into a ball, but before sprinkling the sugar ?
I would fraction the recipe, but then it uses only 1 egg.
50 - 60 cookies seems a lot if only 2 - 3 people will be eating with some afternoon coffee.
Anyway, Thanks for the recipe :) Looks really yummy !

ga in nc said...

Mmmmm....very addictive. Figuring out how to justify having some with/as breakfast on Sunday.

Sharon Freeman said...

These are the best ginger snaps I've ever had. They have just the right amount of spice. Thanks chef John!

Emma Vicens said...

Delicious!!!! ...and so crunchy!!! :)

Victoria Wee said...

how many does this recipe make?

Nikki 65 said...

I'm not able to find candied ginger, but I really want to make these for thanksgiving. What alternatives could I use, Chef John or any other chefs out there?

Brandon Martin said...

Hey Chef John I really wanted to do this and I followed your recipe exactly but right now my dough is more of a cake batter consistency. What went wrong? I did use a room temperature egg. Could that have caused it? Is there any way I can fix this?

Chef John said...

Just add some more flour! Flour is hard to measure. You may have really light flour, who knows? but doesn't matter, just fix it. :)

Everdyne said...

I'm curious to know if using Blackstrap Molassas would make a difference or not? For some reason I am having a very hard time finding molassas at the stores here in Nevada, but I was finally able to find some Blackstrap Molassas. I know Blackstrap has a richer flavor, I just want to make sure it would still work for these cookies. Thanks!

Jeremy said...

Hey John I was just wonder. I noticed on your apple chutney recipe you said do not oil your knife due to making it slippery but this video you recommend it. Just wonder what your call is.

Chef John said...

As the politicians say, I've evolved on the issue. ;)

Kathy LaRocque said...

I am definitely going to make these for my Christmas Eve party. My son and I were just watching your Pecan & Apricot stuffing video when he suggested we look into another 'tastier' recipe. Thanks Chef John, you fill our kitchen with laughter...loved the Chewbacca jokes..hilarious!

Ty Holden said...

Hey Chef John!

So I bought some candied ginger at trader joe's but they had both crsytallized and uncrystallized candied ginger. The uncrystallized looks more like what you use in the video as the crystallized version seems to have large granules of sugar on it, but I'm not sure what to use.

Thanks!

Yuuka said...

Hi everyone! I've made this recipe a few times now. :) It's definitely a keeper.

Fancy molasses seems to work best. I think cooking molasses would work if you (or your cookie recipients) like something less sweet. Blackstrap molasses would be much too bitter.

From my experience, you can find candied ginger at A) Asian grocery stores/aisles, or B) specialty chocolate stores (like Purdy's if you're Canadian).

kate said...

Oh, dear. Found out I was short of butter, but figured cream cheese would stand in to function for butter since it's so full of fat. Deeelish.

Stephen Haitch said...

Nikki 65 - I too had trouble finding the ginger. It ended up being in the baking section, not the candy or dried fruit or bulk nut section like I expected. Best of luck!

Stephen Haitch said...

Chef, what scoop is that? The smallest I can find is 2 tsp.