Look… I dont even like gingersnaps. But somehow the other day, I was craving them. And these totally did the trick… (But i will say that there wasn’t a lot of snap in mine.) Original recipe from smitten kitchen….. I’ve edited for my tastes below.
(Yields about 4 dozen)
- 2 1/4 cups (281 grams) all-purpose flour
- 2 teaspoons (10 grams) baking soda
- 1/2 teaspoon (2 to 3 grams) table salt
- 3 teaspoons (6 grams) ground ginger
- 1 teaspoon (2 grams) cinnamon
- 1/2 teaspoon (1 gram) allspice
- 1/4 teaspoon ground white pepper [didnt have/didnt use/didnt miss it]
- 2 sticks (8 ounces or 227 grams) unsalted butter, at room temperature
- *a bit less than 1/2 cup (100 grams) granulated sugar
- *a bit less than 1/2 cup (96 grams) light brown sugar
- 1 large egg
- 1/3 cup (79 ml) unsulphured molasses
*a note about the sugar… I’m a big fan of less sugar in all of my baking so i’m always changing amounts. This time I tried 1/4 cup of both sugars and they came out… good…. but could definitely stand a bit more sugar, even by my standards, so i changed the measurement to “a bit less than”. Original recipe used 1/2 cup of both so proceed as you wish.
- In a medium bowl, whisk together the flour, baking soda, salt and spices.
- In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined.
- Add dry ingredient and beat at low speed until just combined. Thoroughly scrape down bowl, ensuring ingredients are evenly mixed.
- Transfer your cookie dough to a bowl. “Chill in fridge for at least two hours, until firm.” […said the original recipe. I rolled my eyes and made them right away and wasn’t sad about that in the end. Maybe sometime i will have the patience to wait]
- Preheat oven to 350°F (180°C). Make dough into 1-inch balls and spread at least two inches apart on baking sheets that have either been greased or lined with parchment paper. Bake for 10 to 15 minutes, which is a long range. In the 10 to 12 range, the cookies will be softer. In the 13 to 15 range, a bit snappier. In both cases, you’ll want to leave them on their baking sheets for long enough that they’re firm enough to be transferred to a cooling rack with a spatula, anywhere from 2 to 5 minutes. Cool cookies completely before packing up.
tags: dessert, less sugar, lower sugar