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Gingersnaps

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You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
The Martha Stewart Show, November 2009
  • Yield Makes 3 dozen
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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

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. 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.
  4. 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.
  5. Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

Recipe Reviews

  • van69
    31 Dec, 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 !

  • kmallaber
    24 Nov, 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??

  • JacqJacq
    14 Nov, 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!!!

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