It took several tries to get the crisp texture and cracked tops characteristic of gingersnap cookies, tweaking the recipe a little each time. When I finally noticed that I’ve been mistakenly using baking powder instead of baking soda, it turned out that the original recipe was perfect straight out of the box.
Baking soda is used with the acidity of molasses to create gas when baked, helping the cookies expand and crack the tops open. The baking powder cookies were dense and soft with the slightest hint of chewiness, so feel free to use baking powder, intentionally or not, if that’s your preference.
Gingersnap Cookie Recipe
makes 18 gingersnap cookies
Ingredients Volume Ounces Grams all-purpose or bread flour 2 cups 9.2 261 baking soda 2 tsp salt 1/2 tsp cloves, ground 1/4 tsp cinnamon, ground 1/2 tsp ginger, ground 1 tsp unsalted butter 12 tbsp 6.2 175 granulated sugar 3/4 cup + 2 tbsp 6.3 179 large egg, lightly beaten 1 molasses, unsulphured 1/4 cup 2.8 80 sugar for dredging, preferably coarse-grained (sanding or turbinado)
- Have all of the ingredients at room temperature before continuing.
To Prepare the Gingersnap Cookie Dough:
Mix Dry Ingredients Place the flour, baking soda, salt, cloves, cinnamon, and ginger in a container with a tight lid. Cover and shake until thoroughly mixed. Mix (Creaming Method) In a mixing bowl, cream the butter and sugar until light and fluffy. Slowly add the egg followed by the molasses, mixing to incorporation with each addition. Add the dry ingredients to the bowl and mix just until smooth and thoroughly incorporated. Shape Shape the dough into a log and wrap tightly in parchment or plastic. Refrigerate until ready to bake.
To Bake the Gingersnap Cookies:
Preheat Oven 350ºF / 175ºC Prepare two parchment-lined or lightly greased half-sheet pans or cookie sheets. Shape Cut the dough into 18 pieces, about 1.5 ounces / 45 grams per piece. Roll into balls and dredge with sugar. Space 9 balls evenly on each half-sheet pan or cookie sheet.
Bake Bake the cookies one 9-piece batch at a time, at 350ºF / 175ºC for 20 to 22 minutes. Cool Transfer to a wire rack. The cookies will crisp as they cool.
The same recipe baked with baking powder instead of baking soda. Cookie Fail.
Gingersnap Cookies with a dash of paying attention.
Spiced Cookie Variations: