Gingersnap Cookies

The Gingersnap reminds me of the of comfort of sipping a chai tea with steamed almond milk. One of my favorite ways to eat Gingersnaps is as an ice cream sandwich with vanilla ice cream. One of my dear friends likes to eat the Gingersnaps I’ve baked for her with a piece of sharp cheddar cheese—to each their own!

Instructions

Step 1
In a large bowl, whisk together flour, ground ginger, baking soda, baking powder, ground cinnamon, and sea salt. Set aside.

Step 2
In a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and turbinado sugar on medium speed until the sugar is thoroughly blended into the butter and the mixture is smooth and a bit fluffy. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.

Step 3
With the stand mixer running on low speed, add the egg, followed by the molasses, and then the minced fresh ginger. Turn off the mixer and scrape down the sides of the bowl.

Step 4
With the mixer running on low, slowly add the flour mixture in 3 additions. Mix in each addition just enough to combine and scrape down the sides of the mixing bowl with a rubber spatula between each addition. Mix on low speed until well incorporated.

Step 5
Remove the dough from the mixing bowl and wrap it well in plastic wrap. Place the dough in the refrigerator to chill for at least 1 hour and preferably for several hours. It’s important that the dough is nice and cold before baking. This keeps the dough from spreading too much during baking. (The dough can be kept in the fridge for up to 1 week before baking.)

Step 6
Heat the oven 350ºF. Line 2 baking sheets with parchment paper or nonstick silicone mats. Scoop 1 ½ Tbsp. balls of dough (about 65 g each) into balls. Dip half of each dough ball into the dipping turbinado sugar, and place the balls 2 inches apart on the baking sheets. Very gently press down on each dough ball so they don’t roll on the pan. Set aside to rest at room temperature for 10 minutes before baking.

Step 7
Bake cookies until the cookies are browned and crisp around the edges, about 15-17 minutes. Let the cookies cool on the pan for 10 minutes, then transfer to a cooling rack.

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