This cookie has a nice balance of the warm spices and smokiness from molasses. This recipe has more baking soda than usual cookie recipes, and it promotes a greater spread during baking and helps to create a crispy texture. These cookies are dredged in turbinado sugar before baking, which adds a nice crunch when baked.
Gingersnap Cookies
Yields 15 cookies
Butter 183g
Sugar 187g
Eggs 53g
Molasses 83g
Low protein bread flour or AP flour 273g
Baking soda 11g
Salt 2g
Clove, ground 1g
Cinnamon, ground 2g
Ginger, ground 4g
1) Sift the dry ingredients together and reserve.
2) Cream butter and sugar.
3) Add eggs in 2 stages. Scrape the bowl well in between each addition.
4) Add the dry ingredients. Mix to 50% incorporation.
5) Add the molasses. Mix until incorporated.
6) Scoop into 15 pieces. Chill in the freezer for 5 minutes to firm up the surface.
7) Dredge the dough in turbinado sugar or coarse sugar.
8) Place on a parchment lined tray. Be sure to give plenty of space in between, as this cookie will spread a lot.
9) Bake at 320F for 15-20 minutes until firm to touch. This cookie will be crisp when cooled.
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