Gingersnaps

By: Emily Brees from oatandsesame.com

Gingersnaps

By: Emily Brees from oatandsesame.com

"The spices and rich molasses flavor of gingersnaps is the quintessential flavor for Christmas. It wouldn’t be Christmas time without little gingerbread people and houses constructed with candied architecture or these classic gingersnaps. With this recipe, you get two different textured cookies. Baked right away, you’ll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking. Freezing or chilling the dough will result in a soft and chewy version."

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Why You'll Love This Cookie Recipe

1. Perfect Christmas treat: Gingersnaps are the quintessential Christmas cookie, with their warm spices and rich molasses flavor. They are a must-have during the holiday season and will instantly put you in a festive mood.

2. Versatile texture options: This recipe gives you the option to bake the dough right away for crisp and crunchy gingersnaps, perfect for dunking in a glass of milk or hot cocoa. Alternatively, you can chill or freeze the dough for a soft and chewy version that will melt in your mouth.

3. Easy to make: With simple ingredients and straightforward instructions, making gingersnaps is a breeze. Whether you're a seasoned baker or a beginner, this recipe is sure to impress and delight your friends and family.

4. Perfect for sharing: Gingersnaps are a crowd-pleaser and are ideal for sharing with loved ones during holiday gatherings or as gifts. They can also be easily packaged and brought to holiday parties or cookie exchanges.

5. Customizable: While gingersnaps are delicious on their own, you can also get creative with this recipe. Add a sprinkle of sugar on top before baking, drizzle with chocolate, or sandwich two cookies together with a creamy filling for a fun twist on the classic cookie. The possibilities are endless!

Makes36 3" cookies

Preparation Time10 min

Chilling Time4 min

Cooking Time9 min

Cooking Vessel Sizebaking sheet

Ingredients

1 cup all-purpose flour
1 cup bread flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons ground cloves
1 1/2 stick unsalted butter
1 cup sugar, plus more for finishing
1 large egg + 1 yolk

Preheat oven to 350°F, racks and upper and lower thirds of the oven, cover baking sheets with parchment paper.
Combine flour, baking soda, salt, spices in a bowl. Stir well to mix.
With a mixer, beat on medium speed butter and sugar for about five minutes until fluffy and white. Add the egg + yolk and continue beating until smooth.
Lower speed and beat in one half of the dry ingredients, then the molasses. Stop and scrape the side of the mixer. Beat in the rest the dry ingredients.
Scoop out 1 inch pieces of dough balls (larger if you'll use them for ice cream sandwiches). Roll between the palm of your hand, then roll in sugar.
Bake right away for crispy gingersnaps. Place balls on cookie sheet, 3 inches apart. Bake 7 - 8 minutes or until surface is crackled. Cookies will harden as they cool.