Crisp Ginger Snaps
To achieve a snap rather than a chew, you must roll the dough into small, tight balls and bake them until the edges darken to a deep mahogany. The secret is to let them cool completely on the rack; they are soft when they leave the oven and only turn brittle as they hit room temperature.
Don't skimp on the molasses.
The richness of the molasses dictates both the color and the depth of the bite, so use a dark, unsulphured variety.
- Heavy-gauge baking sheet
- Stand mixer or hand mixer
- Fine-mesh sieve
- Wire cooling rack
What goes in.
- 2 1/4 cupsall-purpose flour
- 2 tspground ginger
- 1 tspground cinnamon
- 1/2 tspground cloves
- 1 tspbaking soda
- 1/4 tspfine sea salt
- 3/4 cupunsalted butter, softened
- 1 cupgranulated sugar, plus 1/3 cup for rolling
- 1large egg
- 1/4 cupdark molasses
Creating the signature surface
Rolling the dough balls in sugar before baking creates a crystalline crust that fractures as the cookie expands, giving you that iconic cracked appearance.
The method.
Whisk dry ingredients
Sift the flour, ginger, cinnamon, cloves, baking soda, and salt together into a medium bowl to ensure the spices are evenly distributed.
Cream the fats
Beat the butter and 1 cup of sugar until the mixture is pale and light. Add the egg and molasses, mixing until the batter is uniform.
Combine
Gradually stir the flour mixture into the butter mixture. Stop mixing as soon as the last streak of flour disappears; overworking the dough here makes them tough.
Chill
Cover the bowl and refrigerate for at least 30 minutes. Cold dough is essential to prevent them from spreading into flat pancakes.
Portion and roll
Scoop rounded tablespoons of dough and roll them into 1-inch balls between your palms. Roll each ball in the extra sugar until heavily coated.
Bake
Place them 2 inches apart on a parchment-lined sheet. Bake at 350°F (175°C) for 12 to 14 minutes. They are done when the edges look set and dark brown.
Other turns to take.
Spicy Black Pepper
Add 1/2 teaspoon of freshly ground black pepper to the flour mixture for an extra heat that lingers at the back of the throat.
Citrus Infused
Rub the zest of one orange into the 1 cup of sugar before creaming it with the butter.
When it doesn't go to plan.
Use parchment paper, not a greased pan, to keep the sugar coating from burning on the bottom.
If your oven runs hot, move the rack to the upper-middle position to prevent the molasses from scorching.
Store in an airtight container with a small piece of bread if you prefer them slightly less brittle after a day.
The ones that keep coming up.
Can I use fresh ginger?
Stick to dried, ground ginger. The moisture in fresh ginger will ruin the snap, resulting in a cake-like texture instead.
Why are my cookies still soft after cooling?
You likely pulled them out a minute too early. If they aren't snapping, return them to a low-heat oven for 5 minutes to drive out remaining moisture.
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