Gingersnap Cookies (one-bowl recipe)

Cookie baking season is upon us, and ginger snaps are among the most popular.

Decades ago, I fell in love with these chewy gingersnaps the minute I made them.

I decided then and there that ginger with molasses was one of my top favorite flavor combinations. And that hasn't changed and translated to these fresh ginger cookies and gingerbread. That sweet spiciness is unparalleled, don't you agree with me?

Well, maybe other flavors give it a fair fight, such as anything with pumpkin and spices (like my favorite pumpkin cake) or boozy chocolate in the form of my favorite chocolate bourbon cake.

But let's focus on these fantastic ginger cookies with a crackly top, crunchy texture and chewy middle.

Ingredients

• Molasses: one of the main ingredients, adds a slight bitterness that pair amazingly well with the spices and honey. Use unsulphured molasses (light or dark depending on how strong you want it). We don't recommend blackstrap molasses as it makes the cookies too bitter.
• Honey: I like to add a tablespoon of honey because it sweetens the cookies enough to balance the other sharp flavors. And it adds moisture.
• Spices: finding the right mix is essential for achieving the best ginger cookie. This recipe used ground ginger, cinnamon and allspice. For use it's the perfect cookie, but do adjust it to your personal taste if necessary.
• Brown sugar: light or dark.
• Baking soda: is used as leavener to help the scones rise, so make sure it isn't expired. Arm & Hammer baking soda is a popular one.
• Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
• All-purpose flour.

Variations & substitutions

• Flour amount: you can use a little more flour (it's all explained below and in the recipe card) and get a cookie with a crunchy texture all-around and soft center.
• Sugar: you can make these cookies with part white sugar.
• Spices: use other spices or add a new one to the ones in this recipe, like black pepper or cloves. Always adapt recipes to your palate. It might take some tries but it's worth it in my opinion.
• Extra ginger: add some chopped crystallized ginger to the dough. It adds a spicier bite.

How to make this gingersnap recipe

• Cookie dough: it's a one-bowl recipe, extremely easy, and you might want to use an electric mixer, but it can also be done by hand.
• Baking the cookies: the dough balls are coated in sugar and then placed with space in between them (1.5 to 2 inches) as they expand quite a lot during baking.

Flour amount variation

I made two sets of gingersnaps changing the amount of flour, not by much, but the results were different. The difference is not huge but enough to make a comment. You'll find both options in the recipe card at the end of the post.

• Largest amount of flour: the cookies are like the photos in this post. Thicker cookies with more crust and a chewy inside.
• Lesser amount of flour: the cookies are much moister as the crust is thinner. It's a more even cookie inside and out.

How to store gingersnaps

• Room temperature: they last several days in a cookie jar or tin.
• Refrigerator: you can make the balls of dough and keep them in the fridge, wrapped, for 2-3 days before baking. Roll them in sugar just before baking.
• Freezer: you can freeze the baked cookies in a zip loc bag or well-wrapped. For unbaked cookies, you can make the balls, put them in the freezer until solid, and then transfer to a bag so you fill less space in the freezer.