I feel like everyone should have an old familiar recipe in their midst that comes with a story or brings back strong memories every time you make it. Maybe it’s been handed down through your family, maybe it’s always served on a special occasion. We have a few of these types of recipes, and this is one of them.
The original gingersnap recipe came to me, more than 20 years ago, via a friend’s grandma. I don’t think I even met her grandma, but the gingersnap cookie left a lasting impression on my taste buds. Every time I make them, I’m whisked back to my teenage years as a summer-camp counselor. My friend’s grandma sent her a big 4-gallon ice-cream tub FULL of these cookies to share with her fellow counselors throughout the week, and they never lasted more than a day or two!
The original butter-stained index card indicates the recipe yields 60 cookies. But after rolling, what felt like my 100th cookie-dough ball, I made a note on the card telling my future-self to make a half-batch only, unless I wanted to be making cookies until the cows came home!
I make these every December, and I do believe they are one of Jonty’s favourites (mine too!). Over the years, I’ve reduced the sugar, and dramatically increased the cinnamon and ginger (we like our gingersnaps “ginger-y”!) and every year, it takes a significant amount of willpower to ration ourselves to only one or two a day. (Although JP thinks it would be a good challenge to see if he could finish the lot in a day 🙂 )
They freeze really well, and it’s probably best for your Christmas waistline if you give some away to friends and relatives 🙂
- Serves: 50
- Serving size: 1 cookie
- Calories: 63
- Fat: 2 g
- Saturated fat: 1.2 g
- Unsaturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 10.6 g
- Sugar: 5.6
- Sodium: 18.3 mg
- Fiber: 0.2 g
- Protein: 0.8 g
- Cholesterol: 8.6 mg
- 190 g / 1½ cups all-purpose flour
- 125 g / 1 cup whole-wheat pastry flour
- ¼ tsp salt
- 2 tsp baking powder
- 1½ tsp cinnamon
- ½ tsp cloves
- 3 tsp ground ginger
- 125 g / ½ cup / 1 stick unsalted butter, softened slightly
- 195 g / 1 cup dark brown sugar
- 1 large egg
- 85 g / ¼ cup molasses
- ~1/3 cup granulated white sugar, for rolling the dough in before baking
- In a medium bowl, sift together the dry ingredients, and set aside.
- In a large bowl, cream together the butter and brown sugar, until soft and light in colour.
- Add the egg and molasses and mix until well-combined.
- Slowly add the dry ingredients to the wet ingredients and mix until combined. The cookie dough will be soft.
- Place in the fridge for at least 30 minutes, to firm up the dough. If possible, refrigerate the dough overnight to really bring out the caramel flavour.
- Pre-heat the oven to 375F and line baking trays with parchment paper.
- Shape a tablespoon-sized portion of dough into a ball and roll in granulated sugar. Place the balls onto the parchment-lined baking tray, about 2.5 cm apart. There is no need to flatten the cookies.
- For soft cookies, bake for 8 to 9 minutes. They will continue to cook after you remove them from the oven, so don't over-bake them.
- Transfer the cookies to a wire rack to cool.