Photo by Lynne Calamia These triple-ginger gingersnap cookies strike a sweet balance between spice and sweet molasses with a crisp crunch.In the early days of commercial aviation, ginger cookies or “snaps” were often served during turbulence. I don’t know if they work, but my version with ginger, cardamom, and cloves sure taste good.Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 12 of Good Eats.
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 4 1/2 dozen cookies
- 1 3/4 cup plus 3 tablespoons all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons dark brown sugar
- 10 tablespoons unsalted butter, at room temperature
- 3 ounces molasses (by weight), about 4 tablespoons
- 1 large egg, at room temperature
- 2 teaspoons finely grated fresh ginger
- 4 ounces finely chopped candied ginger, about 3/4 cup
Digital kitchen scale
Heat oven to 350°F. Line 2 half-sheet pans with parchment paper and set aside.
Whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt in a medium mixing bowl.
Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg, and fresh ginger, and beat on medium speed for 1 minute. Lower the mixer speed to "stir," and add the candied ginger until just combined. Add the dry ingredients to the wet and stir until well combined.
Using a 2-teaspoon-sized scoop, drop the dough onto the prepared half-sheet pans, approximately 2 inches apart. Bake on the middle rack of the oven for 10 minutes for slightly chewy cookies or 12 minutes for crisper cookies, rotating the pan halfway through baking.
Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. You will use each pan approximately twice.
Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer, following the above procedure.