Old-fashioned gingersnaps

Old-fashioned gingersnaps

Molasses-rich, warmly spiced, and finished with a sparkling sugar crust.

Prep

15 minutes

Bake

12 minutes

Total

57 minutes

Yield

24 cookies

Includes 30 minutes chilling. Total is for the first batch, before cooling; allow extra time for additional trays.

Ingredients

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• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup unsulphured molasses (not blackstrap)
• 1 large egg yolk
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 3 tablespoons granulated sugar, for rolling

Instructions

1. Beat butter and brown sugar until smooth, about 2 minutes. Beat in the molasses and egg yolk.
2. Whisk flour, ginger, cinnamon, baking soda, and salt. Mix into the butter mixture just until combined. Cover and chill for 30 minutes.
3. Heat the oven to 350°F. Line two baking sheets with parchment.
4. Roll level tablespoon portions into balls, then coat in granulated sugar. Space 2 inches apart and flatten lightly.
5. Bake one sheet at a time for 10–12 minutes until cracked on top and set at the edges. Cook time is per batch; dark dough can brown quickly.
6. Cool on the sheet for 5 minutes, then transfer to a rack. Evaluate crispness only after the cookies are completely cool.

A little baking advice

Molasses varies in intensity. Ordinary unsulphured molasses gives a gentler flavor than blackstrap. Check the bottoms of the first batch to gauge browning.

Substitutions & variations

Dark brown sugar can replace light brown sugar for a stronger molasses note. For an extra-spicy cookie add 1/8 teaspoon ground cloves. Do not swap honey for molasses and expect the same texture.

Storage & freezing

Store airtight at room temperature for up to 1 week, separate from soft cookies to preserve crispness. Freeze baked cookies or portioned dough for up to 2 months. Bake frozen dough with a few extra minutes, checking the edges.