Gingersnaps

Name: Gingersnaps
Yield: Makes 3 dozen
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

40 Ratings
6 Reviews

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, Episode 5029

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Yield:

Makes 3 dozen

Directions

Step 1
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

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Step 2
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
Step 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.
Step 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.
Step 5
Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

Reviews (6)

40 Ratings

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

Martha Stewart Member

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

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

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

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

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

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!!!

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Reviews (6)

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