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Three-way Gingersnaps

Blog post by Phyl.

The second recipe I signed up to blog for the Cookies, Bars, & Biscotti section of the Modern Baker Challenge is a modern twist on a classic: gingersnaps. What sets these cookies apart from their old-fashioned counterparts is the use of three kinds of ginger: powdered, fresh, and crystallized. Having just received an order from King Arthur Flour containing some deliciously spicy, finely diced candied ginger, I was ready to make these cookies.

Although there are quite a few ingredients in this recipe, like most cookies, the dough came together quickly. I mixed the dry ingredients, creamed butter and sugar, added egg, then mixed in the dry ingredients and minced and crystallized ginger. After that, it was just a matter of scooping the dough, rolling it into rounds, and dredging the dough balls in sugar.

I baked the cookies in a 325°F oven for about 15 minutes, which was the low range suggested in the recipe. I like my gingersnaps chewy, rather than crispy, so I took them out of the oven as soon as they were set.

These were easily the best gingersnaps I’ve ever tasted. The three types of ginger give them a strong, but not overpowering, ginger flavor. The candied ginger added a spicy, sweet note that really sent these cookies over the top. I loved them warm. I loved them cold. I ate them for dessert, breakfast, lunch, and everything in between.

I know we still have a lot of cookies left to make (this is my second out of 25 recipes in this section); but I will be making these cookies again before I move on. And probably a few more times along the way.



1. Kayte - January 12, 2012

Here’s my post, and it was fun baking these on Twitter with Phyl, Margaret, and Abby! Great cookie! I might need to make some more actually. http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2012/01/modern-baker-three-way-gingersnaps.html

2. teaandscones - January 9, 2012

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