Gingersnaps are like awesome. You agree, right!?!. They are super delicious, super flavourful, and you can make them even more awesome with some simple additions or subtractions. Take these thin, but still chewy, epic gingersnaps that I made this week. I started with the recipe from Best of Bridge (those peeps know how to rock it) added a bit of Alton Brown, and then some personal ah-ha moments. Were they perfectly round, no. Did they touch in the oven*, oh yes they did. Were they delicious, most certainly.
Gingersnaps (An inspired recipe)
3/4 cup of good, old, butter
1 cup of sugar
1 egg (beaten)
1/4 cup of molasses
2 cups flour (please weigh your flour)
1/4 tsp fine sea salt
2 tsps of baking soda
2 heaping tsps of cinnamon
2 tsps of ground cloves
2-4 tsps of freshly grated ginger (The key is to freeze hunks of ginger)
1/4 cup of finely chopped crystallized ginger pieces
Cream together the butter and sugar. Add molasses and beaten egg to sugar and butter mixture. Paddle everything together with your mixer. Combine flour, salt, baking soda, and spices in a separate bowl. Add to creamed mixture and mix well. Stir in crystallized ginger. Roll into balls, then in sugar. Press flat with fork. Bake at 375 degrees for 15 mins.
I was able to make just over two dozen cookies, but that’s because I roll big balls. You might get three or four dozen if you are into small balls.
*The final dough was too hot and caused my issues. Feel free to refrigerate the dough for 30 minutes before rolling into balls. This will help you battle any spread.