Description
Ina Garten’s ginger snap cookies deliver a perfect blend of warm spices and crisp texture. Crunchy edges and a rich molasses backbone make these classic treats irresistible for cookie enthusiasts seeking comfort in each delightful bite.
Ingredients
Scale
Dry Ingredients:
- 2 ⅓ cups (280g) King Arthur Unbleached All-Purpose Flour
- 1 cup (198g) granulated sugar
- ½ teaspoon table salt
- 2 teaspoons baking soda
- 1 ½ teaspoons ginger
- ½ teaspoon cloves
- 1 teaspoon cinnamon
Wet Ingredients:
- ¾ cup (168g) vegetable shortening
- 1 large egg
- ⅓ cup (113g) molasses
Coating:
- ¼ cup (50g) granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and prepare two baking sheets by either greasing them or lining with parchment paper for optimal cookie release.
- In a mixing bowl, cream together shortening, granulated sugar, salt, and baking soda until the mixture becomes light, airy, and uniformly blended.
- Incorporate a whole egg and dark molasses into the creamed mixture, beating thoroughly until the ingredients are completely integrated and smooth.
- Gently fold in all-purpose flour and aromatic ground spices, stirring just until a cohesive dough forms without overmixing.
- Create a separate coating mixture by combining granulated sugar and ground cinnamon in a shallow bowl, ensuring even distribution of the spice.
- Using clean hands, portion the dough into small, uniform balls approximately 1 inch (2.5 centimeters) in diameter.
- Roll each dough ball completely in the prepared cinnamon-sugar mixture, ensuring a thorough and even coating.
- Arrange the coated dough balls on the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Place the baking sheets in the preheated oven and bake for 11 minutes for softer centers or 13 minutes for crispier gingersnaps.
- Remove from the oven and allow the cookies to cool directly on the baking sheet or transfer to a wire cooling rack to prevent continued baking.
- Once completely cooled, store the gingersnaps in an airtight container at room temperature to maintain their texture and flavor.
Notes
- Spice Selection Matters: Crush whole cloves and grate fresh ginger to unlock intense, vibrant flavors that transform your cookies from good to extraordinary.
- Precise Measuring Technique: Invest in a digital kitchen scale for gram-perfect ingredient measurements, ensuring consistent texture and reliable results every single time.
- Dough Handling Strategy: Rest the cookie dough in the refrigerator for at least 30 minutes, allowing ingredients to meld and preventing unwanted spreading during baking.
- Mixing Magic: Gently fold ingredients until just combined, stopping the moment everything looks uniform to maintain a tender, delicate cookie crumb.
- Baking Precision: Monitor cookies closely during the final minutes, pulling them from the oven when edges turn golden and centers remain slightly soft for perfect texture variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg