These gingersnaps have been given an extra “snap” of flavor with the addition of peppery spices. Slightly softer than most store bought versions which is great to use for ice cream sandwiches or even as a cookie crumb crust for pies and cheesecakes.
Love ’em or hate ’em?
I feel there are certain foods that forces people to have a clear distinction of preference. Take for example, broccoli and pepperoni. I know it sounds completely random to have these two words here on a dessert blog but I list them because I bet you’ll always find someone on the either end of the spectrum. Rarely ever (at least in my experience) will I hear, “Well… I kinda like them.”
Now I’ll tell you the truth. You always want to know the truth, right?
I feel the same way about ginger snaps. Now I’m not going to lie and say they are my favorite cookie for the sake of the blog but what I will say is, they do taste much better than most prepackaged store brands. I’m going to say that one. more. time.
These homemade gingersnaps are MUCH BETTER than the store bought version. I can pretty much guarantee that. Unless you like a crunchy cookie, then you may think differently. However, I like my cookies soft, preferably even chewy but I can’t push it. That’s not happening here. But if you do it right, you can make the gingersnaps soft-er and even spicier which is what I did. My goal was to turn these ginger cookies into sandwiches using my pumpkin ice cream to fill them. This way the ice cream cools the peppery-spiced cookies resulting in a perfect medium of flavors.
These gingersnaps have been given an extra "snap" of flavor with the addition of peppery spices. Slightly softer than most store bought kind which is great to use for ice cream sandwiches or even as a cookie crumb crust for pies and cheesecakes.
- 1 cup packed dark brown sugar
- 3/4 cup vegetable shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- granulated sugar
- Heat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl using an electric mixer, beat brown sugar, shortening, molasses and egg together until just blended. Mix in the remaining ingredients except for the granulated sugar.
- Using a small ice cream scoop or 1 tablespoonful, scoop a mound of dough and roll in hands to form a small ball. Dip one side of the ball into the bowl of granulated sugar to coat. Place onto the prepared cookie sheet sugar-side-up separated apart from each other by 2 inches. Lightly press the tops of each ball to flatten. This will ensure a disk-like shape when baked rather than a puffed cookie.
- Bake for 10 to 12 minutes or until tops are set. Carefully remove cookies onto a wire rack to further cool. ENJOY!
For a slightly softer cookie, immediately remove cookies onto a wire rack to cool. WARNING: remove with caution; use tongs as these cookies will be very HOT.
Once cookies are cooled to room temperature, place in an airtight container to preserve its moisture. If left out, cookies will "dry out" and harden.
Don’t forget to check out Ginger Snap Pumpkin Ice Cream Sandwiches.