English Gingersnaps
One of our favorite Gingersnap recipes. For medium size cookies like the photo, use a tablespoon size cookie scoop (small). For smaller Snaps, you can use a teaspoon and shape the balls by hand.
Servings 44 medium size
Cost 5
Ingredients
- 2 cups plus 2 tablespoons all purpose flour (270 grams)
- 2 teaspoons baking soda
- ½ teaspoon salt generous
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon freshly ground black pepper
- 12 tablespoons unsalted butter, softened (170 grams)
- 1 cup firmly packed light brown sugar (200 grams)
- ¼ cup mild molasses (80 grams)
- 1 large egg
Instructions
- Preheat oven to 350 F (my temp). or 375 degrees F (Maida's) and line a cookie sheet with parchment paper.
- Thoroughly stir together flour, baking soda, salt and all the spices. Set aside.
- With an electric mixer, beat the butter and brown sugar until light and fluffy; beat in the molasses and egg, then beat in the lemon zest.
- By hand or using lowest speed of the mixer, stir in the flour mixture, stirring just until incorporated.
- Scoop up rounded teaspoonfuls of dough and shape into small balls. Roll tops in sparkly sugar. Place on a parchment lined baking sheet and bake for 10-12 minutes. Remove from baking sheet and let cool & crisp on a rack.
Notes
If measuring by volume, spoon the flour into the cup, do not pack at all.