These Ginger Snap cookies are flavorful and perfect for cold winter day.
They are all about comfort, warmth, and spice. Easy to make and perfect for Holiday Season.
Make two batches and share with your friends!
Ingredients
225gr butter, at room temperature
200gr granulated sugar
100gr light or dark brown sugar
40gr unsulphured molasses (blackstrap works too)
1 large egg (50gr without the shell), at room temperature
1 tsp vanilla bean paste or vanilla extract
290gr all-purpose flour
1 tsp (6gr) baking soda
1 tsp kosher salt
1 tsp ground cinnamon
4 tsp (8gr) ground ginger
Turbinado / demerara / raw / dark brown sugar for rolling
Method
Preheat the oven to 350°f / 180°c.
Line 2-3 baking sheets with parchment paper
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and molasses together on high speed until light and fluffy.
Add the egg and vanilla and mix to combine. Sift together the flour, baking soda, salt and spices in a small bowl. Add to the mixer and mix on low until just combined.
Using a 2 tbsp spring loaded cookie scoop, scoop balls of dough (approx 45g each), and place them onto a p
repared baking sheet. Place 6 cookies on each sheet. Roll each ball of dough between your hands to form a ball, then roll in the turbinado sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop ju
st before baking.
Bake the cookies for 16-17 minutes or until puffy and set around the edges. Remove from the oven, and if you like, scoot the cookies into a rounder shape using a cookie cutter slightly larger than the cookie. Cool on the pan for 5 minutes - the cookies will deflate slightly as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
You can store cookies in an airtight container at room temperature for up to a week.
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