This delicious Gingersnap Cookies recipe by Alton Brown is a quick and easy way to bring warm, spicy goodness into your home. With a perfect blend of ground and fresh ginger, these cookies are soft on the inside with a slight crisp on the edges. You can easily whip them up with simple pantry ingredients and enjoy their rich, comforting flavors!
Recipe Ingredients:
- 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
How To Make Gingersnap Cookies?
- Preheat the Oven: Preheat your oven to 180°C / 350°F and line two baking trays with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, beat the butter and brown sugar on low speed until light and fluffy (1-2 minutes).
- Add Wet Ingredients: Add the molasses, egg, and fresh ginger to the butter mixture and beat on medium speed for 1 minute.
- Combine Everything: Reduce the mixer speed to low and add the candied ginger until just combined. Gradually add the dry ingredients and mix until well combined.
- Shape the Cookies: Use a 2-teaspoon-sized scoop to drop cookie dough onto the prepared trays, spacing about 2 inches (5 cm) apart.
- Bake the Cookies: Bake on the middle rack for 10 minutes for a chewy texture or 12 minutes for a crisper cookie, rotating the tray halfway through.
- Cool and Store: Leave cookies on the tray for 30 seconds before transferring to a cooling rack. Store in an airtight container for up to 10 days.
- Freezing Option: Scoop cookie dough onto a tray and freeze. Once frozen, transfer to a zip-top bag. Bake directly from the freezer, following the same instructions.
Recipe Tips:
- Room Temperature Ingredients: Make sure the butter and egg are at room temperature before mixing. This helps create a smooth dough and ensures even baking.
- Measure Ingredients Accurately: Use a kitchen scale for the most accurate measurements, especially with flour and molasses. Too much flour can make the cookies dry, while too much molasses can make them too soft.
- Chill the Dough for Even Baking: If your kitchen is warm, chill the cookie dough for 10-15 minutes before baking. This prevents the cookies from spreading too much and keeps them thick and chewy.
- Rotate the Baking Tray: Halfway through baking, rotate the baking tray to ensure even cooking. This is especially important if your oven has hot spots.
- Don’t Overbake for Chewy Cookies: If you prefer chewy cookies, take them out of the oven when the edges are set, but the center still looks slightly soft. They will firm up as they cool.
How To Store Leftovers?
- Refrigerate: First, let the Gingersnap Cookies cool completely to room temperature. Then, store them in an airtight container at room temperature for up to 10 days.
- Freeze: To freeze Gingersnap Cookies, let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, let them thaw at room temperature—no reheating needed.
Nutrition Facts
- Calories: 50
- Total Fat: 1.5g
- Saturated Fat: 0.9g
- Cholesterol: 5mg
- Potassium: 40mg
- Total Carbohydrate: 8.5g
- snapcalorie.com
- Dietary Fiber: 0.2g
- Sugars: 4.5g
- Protein: 0.5g
Check out More Recipes:
Alton Brown Gingersnap Cookies
Description
This delicious Gingersnap Cookies recipe by Alton Brown is a quick and easy way to bring warm, spicy goodness into your home. With a perfect blend of ground and fresh ginger, these cookies are soft on the inside with a slight crisp on the edges. You can easily whip them up with simple pantry ingredients and enjoy their rich, comforting flavors!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180°C / 350°F and line two baking trays with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, beat the butter and brown sugar on low speed until light and fluffy (1-2 minutes).
- Add Wet Ingredients: Add the molasses, egg, and fresh ginger to the butter mixture and beat on medium speed for 1 minute.
- Combine Everything: Reduce the mixer speed to low and add the candied ginger until just combined. Gradually add the dry ingredients and mix until well combined.
- Shape the Cookies: Use a 2-teaspoon-sized scoop to drop cookie dough onto the prepared trays, spacing about 2 inches (5 cm) apart.
- Bake the Cookies: Bake on the middle rack for 10 minutes for a chewy texture or 12 minutes for a crisper cookie, rotating the tray halfway through.
- Cool and Store: Leave cookies on the tray for 30 seconds before transferring to a cooling rack. Store in an airtight container for up to 10 days.
- Freezing Option: Scoop cookie dough onto a tray and freeze. Once frozen, transfer to a zip-top bag. Bake directly from the freezer, following the same instructions.
Notes
- Room Temperature Ingredients: Make sure the butter and egg are at room temperature before mixing. This helps create a smooth dough and ensures even baking.
- Measure Ingredients Accurately: Use a kitchen scale for the most accurate measurements, especially with flour and molasses. Too much flour can make the cookies dry, while too much molasses can make them too soft.
- Chill the Dough for Even Baking: If your kitchen is warm, chill the cookie dough for 10-15 minutes before baking. This prevents the cookies from spreading too much and keeps them thick and chewy.
- Rotate the Baking Tray: Halfway through baking, rotate the baking tray to ensure even cooking. This is especially important if your oven has hot spots.
- Don’t Overbake for Chewy Cookies: If you prefer chewy cookies, take them out of the oven when the edges are set, but the center still looks slightly soft. They will firm up as they cool
Alton Brown Gingersnap Cookies
