I love a crispy cookie. Don’t get me wrong, I love a chewy cookie, too. But there’s something about the way flour and butter can create something that just snaps. Like all good things in life, I was sitting on my couch watching the Great British Bake Off and the sudden craving hit – I needed gingersnaps immediately.
These cookies are simple and to the point. They are the perfect gateway fall/holiday baking cookie to share with your friends. Instead of shoving yet another pumpkin spice flavored whatever at them, they can instead bite into one of these crisp gingersnaps. And let’s not forget the beautiful Lacey icing that took you all of three seconds to put on top.
Gingersnaps can go one of two ways: chewy and delicious or crispy and delicious. In this case I knew I wanted to go crispy. Now, crispy doesn’t mean burnt so I pressed on the brakes when it came time to bake these. I wanted to test bake a few cookies to really understand how long they were going to take. This is something I encourage each and every one of you to do. Your oven isn’t the same as mine and it definitely has its own quirks.
The trick with the icing on these is two part. First you need to make sure that these cookies are completely cooled before icing them. The second is the consistency of the icing. Be sure to follow the recipe below carefully otherwise your icing might be too thin and not keep the beautiful lines that create the lace pattern.
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground clove
- 12 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup granulated sugar, for rolling the cookies
- 1 cup powdered sugar
- 1 tbsp water
Make the cookies
- Preheat your oven to 350°. Line 2 sheets with parchment paper.
- Mix the flour, baking soda, salt, and spices in a bowl, set aside.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat on high the butter and 1 cup sugar together until light, fluffy, and lighter in color, about 5 minutes. Beat in the egg.
- Reduce the speed to medium low and mix in half the dry ingredients. When no more streaks of flour are left mix in the molasses. Scrape down the bowl before adding the remaining flour mixture.
- Scoop out 1 inch sized balls (an ice cream scoop works great for this). Place on the cookie sheets. Refrigerate for 30 minutes. After their chill, roll each ball in the remaining sugar. Bake until the cookies are crisp on the edges and fully set, about 13-15 minutes. 12-13 minutes for a more chewy cookie, 15 for a more crispy cookie.
- Remove from the oven, let cool 2 minutes on the sheets and then transfer to a cooling rack until completely cool.
Make the icing
- Wisk the powdered sugar and water together until smooth. Holding a fork 6-8 inches above the cookies, drizzle the icing over the cookies back and forth. Let dry.