Gingersnaps are a holiday must for us, and we bake them every year. We have all had all kinds of variations on this classic cookie, but this one is next level.
- 30 mins
- 60 servings
- 4 1/4 cups all purpose flour
- 1 tbsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground black pepper
- 1/2 cup butter, at room temperature
- 1 3/4 cups granulated sugar, plus more for coating
- 2 large eggs
- 1/2 cup molasses
- 1 tbsp balsamic vinegar
- 1 tbsp Rodelle Vanilla Extract
- 1/2 cup crystallized ginger, finely chopped
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves and black pepper.
- In another large bowl, cream together butter and sugar until light and well combined Mixture will be grainy. Beat in the eggs eggs in one by one, followed by molasses, balsamic vinegar and vanilla.
- Working by hand or with a mixer on low speed, gradually stir the flour mixture. When just about all of the flour has been incorporated, add in the chopped ginger and stir until no streaks of flour remain and ginger is well-distributed.
- Form dough into 1 inch balls, roll in extra sugar and place on baking sheet. Press cookies to flatten slightly.
- Bake for 10-12 minutes at 375°F, until lightly browned around the edges. Allow to cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.