Double-Ginger-Gingersnaps
Print Recipe
Ginger lovers unite, here’s a recipe sure to satisfy your cravings! It’s crispy, chewy, and oh so gingery in each and every bite AnD they keep well…that is if you have any left to ‘keep’. Hope you enjoy my recipe!
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
12 minutes 24 hours
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
12 minutes 24 hours
Double-Ginger-Gingersnaps
Print Recipe
Ginger lovers unite, here’s a recipe sure to satisfy your cravings! It’s crispy, chewy, and oh so gingery in each and every bite AnD they keep well…that is if you have any left to ‘keep’. Hope you enjoy my recipe!
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
12 minutes 24 hours
Servings Prep Time
4 dozen 10 minutes
Cook Time Passive Time
12 minutes 24 hours
Ingredients
Servings: dozen
Instructions
  1. In a medium bowl, whisk together flour, ginger, cinnamon, allspice, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, cream together granulated sugar, brown sugar and butter for 2 minutes. Add molasses, vanilla, and egg and mix on medium speed for 2 minutes.
  3. Add the flour mixture and mix on low speed just until completely incorporated without over-mixing. Stir in diced crystallized ginger just until evenly blended.
  4. Cover dough with plastic wrap and refrigerate over night. NOTE: This step is important because it allows the ginger flavor to blossom.
  5. When ready to bake, preheat oven to 350’.
  6. Put turbinado sugar into a large shallow dish. Form dough into 48 equal size balls using about one tablespoon dough per cookie. Roll each ball in the turbinado sugar to coat.
  7. Place sugar coated cookies 2 inches apart on baking sheets. Bake for 12 minutes; until browned. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool.
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