Chef Tracy’s Crystalized Gingersnaps
Servings: 2 dozen
Crystalized Gingersnaps are my holiday cookie! I have been making them every year since I developed the recipe in 1996. When I owned my catering company, we would shut down our regular catering gigs between Thanksgiving and Christmas to just make cookies and sold custom cookie boxes – the Snappers (as we called them) were always our most popular cookie. After we closed Rhubarb, I continued to make them and would give bags of them to give as gifts for the girl’s teachers, neighbors, friends, etc. Every year I make about 500 or so and now I ship them out to the girls colleges and they give them to their professors and friends. They really mean to me that the holidays are here!
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Ingredients
- 6 oz unsalted butter (170g)
- 1½ cups packed brown sugar (340g)
- 1 tsp kosher salt
- 4 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- ½ cup crystalized ginger pieces chopped
- 2 eggs
- 4 oz molasses (140g)
- 4¼ cups all-purpose flour (545g)
- ½ cup granulated sugar (100g) for garnish
Instructions
- Preheat oven to 350°F (325°F for convection) and line three cookie sheets with parchment paper.
- In the bowl of a stand or hand-held mixer, cream the butter, brown sugar, salt, baking soda, cinnamon, cloves, and chopped ginger until light and fluffy. Add in eggs and molasses and beat until well incorporated, scraping well before beating again.
- Add in the flour and mix until just combined. Let this batter rest for 20 minutes at room temperature.
- Scoop cookies with a large portion scooper or 2½ Tbsp balls (or 50g pieces) onto lined baking sheets, fitting 8 cookies per tray (these cookies spread a lot)! Roll each cookie in granulated sugar. Bake for 11-12 minutes, or until cookies are well set and sightly crackled on top, but not dark brown. Cool completely on cookie sheets before removing.
