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 5qt 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!
- 1 3⁄4 cups firmly packed dark brown sugar
- 1 1⁄2 cups (3 sticks) unsalted butter, softened
- 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.