Super crisp ginger cookies

gingersnaps

Look! I’ve found another way to use the new rolling pin you bought to make a pie for 3:14 day last week!

This recipe is adapted from Simply Recipes; it makes a super crisp, wafer style cookie that is perfect for dipping into coffee or milky tea.

Gingersnap Cookies

1 cup (250 mL) unsalted butter
1 1/4 cup + 2 Tbsp (330 mL) granulated sugar
1/2 tsp (2 mL) vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup (75 mL) molasses
1 tsp (5 mL) minced fresh ginger
3 cups (750 mL) all-purpose flour
2 1/2 tsp (12 mL) baking soda
2 1/2 tsp (12 mL) cinnamon
2 1/2 tsp (12 mL) ground ginger
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper

Cream butter until soft; add sugar and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses then minced ginger and beat until well mixed.

Stir the dry ingredients together; add to the butter mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

Line a 9” x 5” loaf pan with plastic wrap, so that some hangs over the sides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the overhanging plastic. Freeze until very firm, preferably overnight.

Unwrap and remove dough from the pan. Slice the brick into thin slices, no more than 1/8” thick. Arrange on a parchment-lined baking sheet spaced at least an inch apart. Bake, one pan at a time, in a preheated 350°F (180°C) oven until the edges turn dark brown, from 8 to 10 minutes, depending on the thickness of the dough. Makes 6 to 8 dozen cookies.

Tips:
• Trim the sides of the dough to make straight edges before slicing cookies.
• Check the cookies for doneness starting at 7 min

13 Responses to Super crisp ginger cookies

  1. I adore ginger cookies and like the addition of black pepper. Normally I go for chewy, but these crisp ones look perfectly dunkable.

    Silly question, but how do you judge half an egg? I always buy large.

  2. danamccauley says:

    Not a silly question at all!

    I measure half an egg by beating it and then measuring it in tablespoons. Then, use, half. Also, I assume in my recipes that people use large eggs since they are the most commonly purchased egg size in Canada.

    Thanks for asking that excellent question Charmian!

  3. Rosa says:

    Oh, these look so good! Perfect looking!

    Cheers,

    Rosa

  4. Barb says:

    You made these look so perfect! (Are you sure you don’t have a factory cutting these for you?!)

  5. danamccauley says:

    No factory! IN fact, these were cut by our intern Stephanie. She did a great job but so can you!

  6. Elise says:

    So glad you like the cookies, Dana. I find the thinner, the better, and a little browning helps too.

  7. Amy Snider says:

    I got to taste these cookies – they are delish!

  8. Diva says:

    Oh man these look yummy! I love the fresh ginger and the inclusion of the black pepper. Will def. be trying these spicy little gems.

  9. Kevin says:

    Those gingersnap cookies look really good! I like the crisp style ginger snap cookies a lot.

  10. Hélène says:

    They look so good. I love anything with molasses and spices.

  11. Cheryl says:

    Sometimes a cookie that’s less sweet and not filled with chunks of this and hunks of that is just what the doctor ordered, especially with a simple cup of tea. I’m not talking smack about chocolate chips or slamming nuts or other add-ins (I love them), but there’s something to be said for a straightforward ginger cookie.

    Bravo.

  12. m. victoria says:

    hi, do you bake the sliced dough while still cold, or do you thaw to room temperature? thanks for the recipe.

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