Take a page from pastry chef Ryan Pike’s (cook)book and make these gingersnaps for your loved ones this season. The man behind the sweets at the Mandarin Oriental and Bar Boulud makes them for his family every year and “the smell as they come out of the over immediately gets us into the festive spirit.” The fragrant (not to mention tasty) combination of cinnamon, vanilla, ginger and molasses with a hint of black pepper will be like an extra dose of holiday cheer.
Gingersnap Cookie
Ingredients
- 2 cups (280g) flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground black pepper
- 11 tablespoons (150g) butter, salted or unsalted, at room temperature
- 2/3 cup (130g) sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup (80g) mild-flavored molasses* (sometimes called 'light' molasses)
- 1 large egg, at room temperature
- my optional step: coarse sugar crystals for coating the cookies
Directions
- Stir together the flour, baking soda, salt, cinnamon, ginger and black pepper.
- In the bowl of an electric mixer, or by hand, beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape down any butter clinging to the sides of the bowl.
- Stir in the vanilla, molasses and egg.
- Mix in the dry ingredients gradually until the dough is smooth.
- Divide the dough in two equal portions and roll each on a lightly floured surface until each is about 2-inches (5cm) around. Don’t worry if they’re not perfect; you can neaten them up in a second.
- Wrap each in plastic wrap then roll them lightly on the counter to smooth them out. Refrigerate, or better yet, freeze the cookie logs until firm.
- To bake, preheat the oven to 350F (180C) and line two baking sheets with parchment paper or silicone baking mats.
- Slice cookie dough into 1/4-inch (a scant 1 cm) rounds with a sharp knife. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place on baking sheet, evenly spaced apart. Leave a couple of inches, about 5 cm, between cookies since they’ll spread while baking.
- Bake for 10-14 minutes, rotating the baking sheets midway during baking, until deep-golden brown. The cookies will puff up a bit while baking, then settle down when they’re done. Bake on the lower end of the range for softer cookies, and more for snappier ones, depending on your oven.
- Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.
