Gingersnaps with Crystallized Ginger

Photo: Sang An

Snap a little extra ginger on top of this classic recipe for a crispy, crunchy cookie that everyone loves.

Yield: Makes 6 dozen
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 8mg
  • Calories: 73
  • Calories from fat: 18%
  • Carbohydrate: 14g
  • Cholesterol: 9mg
  • Fat: 1g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 1mg
  • Saturated fat: 1g
  • Sodium: 72mg

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 3/4 cups cups granulated sugar, plus 1/2 cup more for coating
  • 2 large eggs, beaten
  • 1/2 cup molasses
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon pure vanilla extract
  • 4 1/4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup crystallized ginger, finely chopped

Preparation

  1. Heat oven to 375° F. Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger. Divide the dough into 3 equal portions (it will be sticky). Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour. Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar. Place on a parchment- or foil-lined baking sheet, 2 inches apart. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
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