Gingersnap Cookies

I love these cookies! I feel like they are the grownup version of a regular gingersnap cookie. The flavors are complex, balanced well with sweetness, chewy centers and crispy on the exterior. Simply delicious!

There are two types of molasses; regular and blackstrap. If the label does not state "Blackstrap" than you have found yourself regular molasses. I have made these cookie using regular molasses and while they will still taste great, you are missing out on the true depth of flavor that the blackstrap has to offer. I highly recommend grabbing a bottle :)

Pressing the cookies in sugar just adds to the texture and sweetness. Try to use coarse grain sugar, this will give your cookies a nice sparkle and crunchy texture compared to using fine grain sugar that tends to absorb into the cookies.

Gingersnap Cookies

Makes 15 Large

2 ½ c (320 g) All Purpose Flour

½ tsp Baking Soda

¼ tsp Salt

½ tsp Allspice

½ tsp Fresh ground pepper

¾ c (169 g) Butter, room temperature

1 ¼ c + 1 Tbsp (280 g) Dark brown Muscovado sugar

1 tsp Vanilla Powder

2 tsp (12 g) Fresh Grated Ginger

1/4 c (80 g) Blackstrap Molasses

1 Egg, room temperature

Additional white sugar for topping

Baked at 350f/175c

15 minutes (for large cookies)

In a medium bowl, combine the flour, baking soda, salt, allspice, and pepper. Mix well and set aside.
In a stand mixer, cream the butter, sugars and ginger until light and fluffy, 3 minutes. Scrape down the bottom of the bowl halfway through mixing.
Add the molasses and mix 1 minute, scrape down the bottom of the bowl to insure ingredients are well mixed.
Add the egg and mix until combined.
With the mixer low speed, add the flour mixture and mix only until the last trace of flour remains. Do not over mix.
On a small plate, pour over enough white sugar to make a thick even layer.
Using an ice cream scoop, scoop out your cookie dough, place them one at a time onto the plate of sugar, using the palm of your hand gently press the cookie about ¾ inch thick (1.90 cm) then place them onto a cookie sheet lined with parchment paper.
When fished, place the entire tray into the fridge and allow to chill for a minimum of 30 minutes or overnight.
Preheat your oven to 350f/175c
When ready to bake, line an additional baking tray with parchment paper, 9 cookies per tray.
For large cookies: bake approximately 15 minutes, medium cookies: 11-12 minutes
The cookies are ready once the edges are slightly firm but the center will be slightly set, yet soft to the touch. Once they cool the center will firm up but will retain a soft and chewy texture. The cookies have baked too long if your center is hard. If you are unsure, bake one cookie as a test. Smaller cookies will need a shorter time baking.