An Amazingly Delicious Recipe for Gingersnap Cookies
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Spicy Gingersnap Cookie Recipes snaps when you break them…
Some 10 years ago, a friend of mine brought me a batch of gingersnap cookies that were so delicious; I still dream of that first day I had them.
Imagine a gingersnap cookie recipe that will leave an impression like that? It's here, and it will not disappoint you.
You know you have a good gingersnap cookie recipe when you break the cookie, and it snaps. Leaving crispy crumbs and a scent so divine, you just stop and take a deep breath to smell the ginger.
This recipe for gingersnap cookies has a warm ginger aroma, a big banging snap leaving a trail of crispy, tender crumbs. The kind that makes you lick your finger and scoop up because they are so delicious.
The Museum Of The American Revolution states on their web page that the American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved For Generations by Anne Byrn,
"The spicy gingersnap truly snaps when you break it into pieces. And real gingersnaps, the old-timers say, contain no eggs, plenty of butter, and molasses that has cooked down on top of the stove."
Although this recipe for gingersnap cookies contains eggs, the flavor is exceptional. The gingers, fresh and ground, are enhanced by a little ground pepper and a cayenne pepper pinch.
Using Blackstrap molasses and dark brown sugar deepens the intense flavor.
My friend tells me the key to the big banging snap is browning the butter. He told me not to skip that step.
I didn't skip the step of browning the butter. Still, I did change his original recipe for the gingersnap cookies to a gluten-free version.
You know how I roll by now. If you can make the food healthier without trading the original recipe's taste and texture, why wouldn't you?
An Amazingly Delicious Recipe for Gingersnap Cookies
Ingredients
- 2 ½ cups gluten-free measure for measure flour
- 2 tsp baking soda
- ½ tsp pink Himalayan salt
- 1 ½ sticks unsalted butter
- 2 TBSP ground ginger
- 1 tsp ground Saigon cinnamon
- ¼ tsp ground cloves
- A pinch of cayenne pepper
- 1 ¼ cup dark brown sugar, packed
- 2 TBSP fresh grated ginger
- 1 large egg
- 1 large egg yolk, save the white for pavlova or meringue cookies
- ½ cup granulated sugar
Instructions
- Preheat the oven to 300 degrees Fahrenheit
- In a medium bowl, mix the flour, baking soda, and salt.
- In a 10-inch skillet, heat the butter over medium heat until it melts. Then lower the heat, swirling the pan gently and frequently, until the foaming stops and the butter just starts to turn brown.
- Using a heavy-duty stand mixer with the whisk attached, add the brown butter, ground ginger, cinnamon, cloves, ground pepper, and cayenne pepper to the bowl, and whisk to combine the ingredients.
- Add the brown sugar, molasses, and fresh ginger and whisk to combine thoroughly.
- Add the eggs and whisk to combine the ingredients.
- Add the flour mixture and stir to combine well with the flat beater attachment.
- Wrap the dough tightly in plastic wrap and put it in the refrigerator for about an hour to firm it up.
- Using your greased medium-sized cookie scoop, scoop the cookies onto two 11x15 inch cookie/jelly roll pans lined with parchment paper.
- Roll each cookie to smooth them out, then roll in granulated sugar.
- Here comes the trick. Bake for 15 minutes, then rotate the pans and bake for 15 minutes, then rotate the pans and bake for 10 - 12 minutes.
- You will see the lower pan cookies' edges begin to darken, rotate the pans, and bake for 15 more minutes.
- Take the cookies out and slide the parchment and cookies onto a cooling rack to cool completely.
Calories
115.38Fat (grams)
5.50Sat. Fat (grams)
3.26Carbs (grams)
15.90Fiber (grams)
0.30Net carbs
15.60Sugar (grams)
12.09Protein (grams)
1.16Sodium (milligrams)
119.49Cholesterol (grams)
31.96Hey, let us know if you made this recipe for gingersnap cookies and how they turned out!
Leave a comment and tell us about it. We would love to hear from you.
