Ginger lovers rejoice — these gingersnaps are filled with the hot spicy flavor of freshly grated ginger! These crispy edge, chewy in-the-middle cookies pack a one-two punch with powdered ginger and freshly grated ginger root to make the most spicy smelling and tasting cookies I’ve ever had.
The dough is easily mixed up by hand and then chilled for one hour before rolling into balls, coating in sugar and baking. Roll the dough balls in a coarse sugar for lots of crunch and texture or use a less-coarse sugar like Raw Sugar for just a little crunch. I rolled some in the coarse sugar and some in raw sugar for a little variety.
Make sure to not over-bake these cookies or they won’t be chewy in the middle. Take them out when they still look undercooked in the center.
Here is how you can make your own.
You can find the basic recipe in the October issue of Better Homes & Gardens or here. Start by lining baking sheet with parchment or Silpat. Set aside.
In a medium bowl whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, allspice and salt. Set aside.
In a large bowl whisk together the melted butter, molasses, brown sugar (I used dark brown sugar for more flavor), granulated sugar, freshly grated ginger and egg. Add the butter mixture to the flour mixture and stir until well combined. Cover bowl with plastic wrap and chill in fridge for 1 hour. While dough is chilling, preheat oven to 350 degrees.
When dough is chilled use a Tablespoon or #50 scoop to form 1″ balls. Roll dough balls in coarse or raw sugar.
Space balls on prepared baking sheet, 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers still look uncooked.
Let set on baking sheet for a few minutes before transferring to wire rack to cool completely.