Friend Request: Gingersnaps


Lately I’ve been getting weird Facebook Friend Requests like this:

A new kind of Facebook virus? Hee.

If that was possible, I’m sure I would have received a lot already, because I’m usually one to oblige.

What really happened was:

Have you baked gingersnaps?

“Hmm. I’ve never made gingersnaps.”

“You don’t like them?”

“It’s not that. I just have no opinion of them.”

“Oh, ok.”

“I’ll see what I can do.”

And then I asked on Twitter for recipes. Twitter, you see, is like a search engine that talks back to you. Real people replying to your queries. Ultimately, I was looking for one that doesn’t require too much work or ingredients I don’t have on hand. I received a handful of good suggestions, and honed in on one. That same evening, however, I pulled The Craft of Baking off the shelf just to check if it has gingersnaps, and I was won over when I didn’t see any freezer time required. It wasn’t those times when I want to make my life difficult.

Hello, instant gratification.

I’m still getting over the fact that I ate 5 of them already, in their 3-inch diameter glory.

I think that pretty much sums up how I feel about them now.

They made the kitchen–heck, the entire 2nd floor and the stairway–smell like Christmas morning. Please don’t crucify me, I’m one of those who LOVE THE HOLIDAYS. LOVE IT. I’m already thinking about things to make for family and friends, food- and craft-wise.

These cookies start out as soft balls of dough that flatten into beautiful dark rum-colored circular planes during baking. The edges stay crispy, but the centers become chewy. I’ll try making them again after freezing and cutting into thin slices to see if they become crisp. Until then, I can’t vouch for their snappiness.

Let me know if you do try it. I always love to hear how it turns out for others. If you have tips on making gingersnaps crispy, please share!

Have a great weekend!


Makes 3 dozen 3”-inch diameter cookies

These spicy treats will fill your home with the scent of the holidays. Add an extra tablespoon (or half) of grated fresh ginger for extra zing. If you like gingersnaps that are crispy on the edges and chewy at the center, here’s your perfect match. ~ Joy

This recipe was adapted from The Craft of Baking by Karen DeMasco and Mindy Fox.


  • 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup blackstrap molasses
  • 1 tablespoon finely grated fresh ginger
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 cup Demerara or Turbinado sugar


1. Preheat oven to 350°F with racks in upper and lower middle position. Line 2 baking sheets with parchment paper and place Demerara sugar in a small shallow bowl.

2. Whisk flour, baking soda, cinnamon and salt in a medium bowl.

3. Beat granulated sugar and butter in a large bowl using an electric or stand mixer until light yellow and fluffy, for about 2 to 3 minutes. Blend in eggs, molasses and ginger. Decrease the speed to low and add the flour in quarter portions; beat until incorporated.

4. Shape dough into 1-tablespoon balls and roll in the bowl of Demerara sugar to coat. Place dough balls about 3 inches apart. The number of balls you can fit in a sheet depends on how big your baking sheets are.

5. Bake for about 15 minutes, switching (between two racks) and rotating sheets halfway through, until dark golden brown. Transfer baking sheets to wire racks to cool for 5 minutes before transferring cookies on the rack to cool completely. You can re-use the parchment paper for the next batch(es) of dough to bake.

Store in an airtight container at room temperature for up to 5 days.


Working with dough: If it is too wet to roll, chill it in the refrigerator for 15 to 30 minutes to make it easier to work with.

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