I love a perfect mouthwatering crispy gingersnap cookie. I know many people would rather have a chewy soft gingerbread cookie, but not me. I love those hard packaged ones in the stores, but my recently discovered love of baking means I love making my own more! I need to get in the kitchen and make these during a cool snap (ha! See what I did there!) this summer.
These are the perfect crispy gingersnap! They take a bit of time to make since you have to chill the dough for 4 hours over overnight, but it really helps the gingersnap to bake to perfection! I love to eat these when I have a bit of nausea from my MCAS, EDS, or POTS. They also help with indigestion and heartburn and digestion in general.
I try to keep them sealed when it’s really humid in the house – once they’re completely cooled. During the winter I store them in a container that isn’t airtight since my house is dry as a bone. This keeps them crispy longer.
I use my lovely KitchenAid Artisan 5-qt. Stand Mixer– this thing is amazing. I got it in Persimmon. I love orange and anything warm/fall colored, so it didn’t surprise the husband when I chose that color. I also use parchment paper on my cookie sheets. Cookies don’t stick and it’s easy clean up!
Mouthwatering Crispy Gingersnap Cookies
- 1 3/4 cups firmly packed dark brown sugar
- 1 1/2 cups unsalted butter, softened (3 sticks)
- 1 large egg
- 1 tbsp. grated peeled fresh ginger
- 1 1 ⁄4 tsp. baking powder
- 3 3 ⁄4 cups all-purpose flour
- 2 tbsp. ground ginger *
- 1 tbsp. ground cinnamon *
- 1 ⁄2 tsp. ground white pepper *
- 1 ⁄4 tsp. ground cloves *
- turbinado raw sugar - to sprinkle cookies before baking
Using an electric mixer (I love my KitchenAid for this), beat the sugar and butter until smooth. Add the egg, and fresh ginger and beat well.
In a bowl, whisk together the flour, baking powder, ground ginger, cinnamon, white pepper, and cloves.
Gradually add the dry ingredients to the butter mixture, beating until well combined. (If you don't add it slowly - you'll have powdered ingredients all over you and your kitchen - ask me how impatient me knows!)
Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight. Spend some time with your family.
Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour so it doesn't stick to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool.
* I will sometimes use 3 tbsp + 1 tsp King Arthur Flour Gingerbread Spice.