Ginger-lovers will go crazy for these old-fashioned gingersnaps. They pack a double whammy of ginger—both ground and fresh—for a perfect, dunkable hit of spice.
Makes about 36 cookies
PREP TIME: 15 minutes
CHILLING TIME: 30 minutes
COOKING TIME: 11 to 13 minutes
INGREDIENTS
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 2 tsp ground ginger
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cloves
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¾ cup unsalted butter, softened
- 1 cup lightly packed golden yellow sugar
- 1 large egg
- ¼ cup fancy molasses
- 1 Tbsp finely grated fresh ginger
- ¾ cup turbinado sugar
INSTRUCTIONS
- In a medium bowl, whisk together both flours, the ground ginger, baking powder, baking soda, cloves, salt and pepper. Set aside.
- In a large bowl and using a wooden spoon or spatula, beat the butter with the sugar until smooth, about 1 minute. Beat in the egg, molasses and fresh ginger until well combined.
- Add the flour mixture to the sugar mixture and stir just until no streaks of flour remain. Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes.
- When ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Measure the turbinado sugar into a small bowl. Using a small ice cream scoop or spoon, scoop tablespoonfuls of the dough and roll it into balls. Roll the balls in the turbinado sugar, then place, 2 ½ inches apart, on the prepared baking sheets.
- Using the bottom of a heavy drinking glass, gently press each ball to make a ¾-inch cookie. Bake the cookies until lightly browned around the edges and dry to the touch in the centre, 11 to 13 minutes.
- Let the cookies cool on the baking sheets for 10 minutes, then remove to wire racks to cool completely.
- The gingersnaps can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.
BAKING DAY SECRETS:
- Frozen ginger grates more easily and is less stringy than unfrozen ginger. Buy fresh organic ginger, seal it in a small freezer bag and store it in the freezer for up to 6 months. Use a sharp grater to grate it straight from the freezer (there’s no need to peel it).
