This recipe for gingersnaps came to me through a teacher friend of mine. She was so sweet and would bring them to school several times during the Christmas season.
Her variation on this recipe was soft and usually topped with white chocolate (so good!).
And while I loved them in their original form, I wanted a bit more snap and chew to my gingersnaps.
So after a bit of experimentation, I perfected that classic gingerSNAP texture and taste!
While I use einkorn flour for this recipe, regular flour can be used without issue!
The only note I would give is that the butter needs to be room temperature, not melted!
If you have to melt the butter, either add a bit more flour (1/2-1 cup) or let the dough rest in the fridge before rolling.
Otherwise you can just spoon it without rolling the dough in sugar.
Dough portions, rounded, and coated in sugar freeze very well for easy baking later.
Freeze in a single layer, then transfer to a bag once frozen. Bake at 375° for 12 minutes straight from the freezer.
- 3 3/4 cups flour (we use einkorn) (460g)
- 3/4 cup butter, room temperature
- 1 cup sugar
- 3/4 cup molasses
- 1 egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp ginger, ground
- Preheat oven to 375°F
- In the bowl of an electric mixer, combine 2 cups of flour, baking soda, and spices.
- Add the butter, sugar, egg, and molasses to the dry mix and process until well combined.
- Allow dough to rest for about 15 minutes before assessing how sticky it is for rolling.
- If the dough is still VERY sticky, add additional flour. Dough will still be sticky, but shouldn't coat your palms when rolled into a ball. This may take an additional cup of flour, depending on your flour type.
- Roll dough into tablespoon size portions and roll in bowl of sugar to coat.
- Bake for 10-12 minutes, allow to cool completely before storing.