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Gingersnaps

Recipe Summary

Yield: Makes 3 dozen

Ingredients

Ingredient Checklist

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon coarse salt

1 cup granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature

2 large eggs

1/4 cup blackstrap molasses

1 tablespoon finely grated fresh ginger

1/2 cup Demerara sugar

Gallery

Gingersnaps

Recipe Summary

Yield: Makes 3 dozen

Gingersnaps

Gingersnaps

Gingersnaps

Recipe Summary

Yield: Makes 3 dozen

Recipe Summary

Yield: Makes 3 dozen

Yield: Makes 3 dozen

Makes 3 dozen

Ingredients

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature
  • 2 large eggs
  • 1/4 cup blackstrap molasses
  • 1 tablespoon finely grated fresh ginger
  • 1/2 cup Demerara sugar

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.

Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.

Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

Reviews (6)

Add Rating & Review

40 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  13

2 star values:

                                  8

1 star values:

                                  4

Reviews (6)

Add Rating & Review

40 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  13

2 star values:

                                  8

1 star values:

                                  4

Add Rating & Review

40 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  13

2 star values:

                                  8

1 star values:

                                  4

40 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  13

2 star values:

                                  8

1 star values:

                                  4

40 Ratings

5 star values:

                                  3

4 star values:

                                  12

3 star values:

                                  13

2 star values:

                                  8

1 star values:

                                  4
  • 5 star values:
  • 3
  • 4 star values:
  • 12
  • 3 star values:
  • 13
  • 2 star values:
  • 8
  • 1 star values:
  • 4

Martha Stewart Member

Rating: 1 stars

12/21/2018

                This was the absolute worst cookie recipe I have ever made. This was more than way too soft, it basically liquified in the pan and turned into some strange concrete looking brownie. It tasted ok but it definitely was nothing like a cookie. If you do attempt to make it, half the eggs or double the flour or something.

Martha Stewart Member

Rating: 2 stars

01/17/2015

                This was just ok. Like another reviewer commented, the dough was WAY too soft to scoop out and roll into balls. I used a scoop and put the dough directly on the pan, then sprinkled with sugar. This worked fairly well, but the dough did spread quite a bit (more on the silpat than the parchment, which is usually the case).  That said, the dough came together very quickly and easily. I added a little powdered ginger to the dry ingredients and used closer to 1 1/2 tbsp of the fresh ginger.

Martha Stewart Member

Rating: 4 stars

10/22/2012

                Honestly, not quite spicy enough and not quite enough ginger for my taste.  It is good, but not quite what I was looking for.  I made this into the gingersnap pie crust recipe linked but added a tad more ginger to give it more kick where I felt the cookies were lacking.

Martha Stewart Member

Rating: Unrated

12/31/2010

                I have never made gingersnaps, so i cut recipe on a half to see how it will work out. My family loves it! It's worth to make more. I used turbinado sugar instead of Demerara. Great Christmas cookies !

Martha Stewart Member

Rating: Unrated

11/24/2009

                Made these this morning.  They are way too wet to roll in your hand, had to refrigerate them first.  Maybe my eggs were too large.  Also, recipe says to bake until dark golden brown.  THey are already a very dark brown when you make them.  How could you tell they were golden brown??

Martha Stewart Member

Rating: Unrated

11/14/2009

                Just made this cookie and it is amazing!!  The fresh giner really adds that special flavor that makes this cookie over the top.  Love it!!!

Martha Stewart Member

Rating: 1 stars

12/21/2018

                This was the absolute worst cookie recipe I have ever made. This was more than way too soft, it basically liquified in the pan and turned into some strange concrete looking brownie. It tasted ok but it definitely was nothing like a cookie. If you do attempt to make it, half the eggs or double the flour or something.

Rating: 1 stars

Rating: 2 stars

01/17/2015

                This was just ok. Like another reviewer commented, the dough was WAY too soft to scoop out and roll into balls. I used a scoop and put the dough directly on the pan, then sprinkled with sugar. This worked fairly well, but the dough did spread quite a bit (more on the silpat than the parchment, which is usually the case).  That said, the dough came together very quickly and easily. I added a little powdered ginger to the dry ingredients and used closer to 1 1/2 tbsp of the fresh ginger.

Rating: 2 stars

Rating: 4 stars

10/22/2012

                Honestly, not quite spicy enough and not quite enough ginger for my taste.  It is good, but not quite what I was looking for.  I made this into the gingersnap pie crust recipe linked but added a tad more ginger to give it more kick where I felt the cookies were lacking.

Rating: 4 stars

Rating: Unrated

12/31/2010

                I have never made gingersnaps, so i cut recipe on a half to see how it will work out. My family loves it! It's worth to make more. I used turbinado sugar instead of Demerara. Great Christmas cookies !

Rating: Unrated

Rating: Unrated

11/24/2009

                Made these this morning.  They are way too wet to roll in your hand, had to refrigerate them first.  Maybe my eggs were too large.  Also, recipe says to bake until dark golden brown.  THey are already a very dark brown when you make them.  How could you tell they were golden brown??

Rating: Unrated

11/14/2009

                Just made this cookie and it is amazing!!  The fresh giner really adds that special flavor that makes this cookie over the top.  Love it!!!

All Reviews for Gingersnaps

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Gingersnaps

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest