Culinate editor’s note: Over the past couple of years, these cookies have become our go-to gingersnaps. They’re fast, easy, and delicious, but what puts them over the top is their combination of three kinds of ginger (ground, fresh, and crystallized) and their crunchy sugar coating. We call ‘em Triple Gingersnaps. For extra complexity, add a tablespoon or two of high-quality cocoa powder.
With crunchy edges and a chewy center, beautifully crackled on top, spicy, and loaded with diced crystallized ginger, this is my favorite spice cookie. When no one is around, I dip these into a carton of quark for a grand, if inelegant, snack — the contrast of tangy cheese with spicy ginger reminds me of gingerbread with sour cream.
|2||cups (9 ounces) all-purpose flour|
|2||tsp. baking soda|
|2||tsp. ground ginger|
|1½||tsp. ground cinnamon|
|½||tsp. ground allspice|
|8||Tbsp. (1 stick) unsalted butter, melted and just warm|
|¼||cup unsulphured mild or full-flavored molasses|
|⅓||cup (2.3 ounces) firmly packed brown sugar or light muscovado sugar|
|2||Tbsp. finely minced or grated fresh ginger root|
|¾||cup (4 ounces) ginger chips or crystallized ginger, cut into ¼-inch dice|
|~||About ½ cup demerara or turbinado or ¼ cup granulated sugar, for rolling|
Stored in an airtight container, these gingersnaps keep for several days.
Culinate editor’s note: The finished dough, as Medrich notes, will be quite soft. If it’s too mushy to work with, wrap the dough in plastic wrap and chill it for an hour in the fridge before rolling it into balls. You may need to bake the cookies a few minutes longer if your chilled dough is especially firm.
This content is from the book Pure Dessert by Alice Medrich.
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