This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies!

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RECIPE: [ Ссылка ]

When I set out to make a Gingersnap Cookie recipe I wanted them to be classic. And classic Gingersnaps are crisp. They, well, snap when you break them. They crunch when you bite into them.

Ingredients
7 tablespoons unsalted butter melted and cooled until no longer warm to the touch.
1/2 cup granulated sugar 100g
1/4 cup dark brown sugar firmly packed (50g)
1/2 teaspoon vanilla extract
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Pinch ground black pepper 1/16 teaspoon
2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
1 large egg yolk
2 Tablespoons whole milk
1 2/3 cup all-purpose flour 210g
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling

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Recommended Equipment
Glass mixing bowls (Affiliate Link): [ Ссылка ]
Kitchen Scale (Affiliate Link): [ Ссылка ]

Instructions
00:00 Introduction
00:18 Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
00:25 In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
01:43 Add molasses, egg yolk, and milk and stir until completely combined.
02:15 In a separate bowl, whisk together flour, baking soda, and salt.
02:33 Gradually stir dry ingredients into wet until completely combined.
02:55 Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
03:33 Transfer to prepared baking sheet, spacing cookies 2” apart.
03:47 Transfer to 315F (155C) oven and bake for 22 minutes.
03:56 Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
04:20 Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).

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