Gingersnap Cookies
These gingersnaps are substantial, packed with ginger, and boast an exceptionally chewy texture. My infatuation with the gingersnaps from Breezy Hill Orchard knows no bounds, and I eagerly anticipate acquiring their colossal cookies each year from the Christmas pop-up shops in New York. To be honest, these cookies are the sole reason I even visit the holiday markets. Striving to recreate their remarkable taste, I made every effort to mimic their recipe, with the only notable disparity being the size. While my cookies are sizeable, theirs are truly immense. Although I often plan to share or save half for later, I find myself unable to resist their irresistibly delightful flavor. These gingersnaps encapsulate the warmth of winter, embracing the senses with bold ginger notes, and they happen to be among the most visually appealing cookies as well. They transcend the label of a mere holiday cookie and forever remain my cherished favorite during the festive season.
Ingredients
- 2 c. all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. ground cloves
- 1 c. vegetable oil
- 1/3 c. molasses, preferably Grandma's
- 1 c. packed brown sugar
- 1/2 c. granulated sugar, plus more for rolling
- 1 large egg
- 1 tsp. pure vanilla extract
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves.
- In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour.
- Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl.
- Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely.
- Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes.
- Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.
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