Gingersnaps (Triple Ginger)

I've tried around 4 gingersnap recipes and this is beyond, beyond the best one! These adorable cookies are sweet and packed with ginger flavor! Crunchy and slightly chewy. The ginger flavor comes from dried, fresh, and crystallized ginger. So they actually really taste like ginger, not just gingerbread cookies disguised as gingersnaps.

The original recipe is from Helen Rennie, who has a video tutorial: https://www.youtube.com/watch?v=p3_EKC4Tti4&t=461s

Ingredients:

• 320 g all purpose flour (2 1/4 cups)

• 1/2 tsp. salt

• 2 tsp. baking soda

• 170 g unsalted butter (12 Tbsp.)

• 1 tsp. ground ginger (2 g)

• 1/2 tsp. ground cinnamon (1.3 g)

• 1/2 tsp. ground nutmeg (1.3 g)

• 255 g dark brown sugar (1 1/4 cup, packed)

• 57 g molasses (~2.5 Tbsp.)

• 28 g grated fresh ginger (about 2 1/2 packed Tbsp.)

• 1 large egg

• 1 large egg yolk

• 80 g crystallized (candied) ginger (about 1/2 cup), finely chopped

• Sugar for rolling

Directions:

1. Prepare the special ingredients, like separating the egg, grating the fresh ginger, and chopping the crystalized ginger.

2. Watch a tutorial for browning butter if it's your first time. It takes a little time to do but is worth it!

3. Combine the flour, salt, and baking soda in a bowl. Set aside.

4. Brown the butter until a dark rich brown color. Immediately pour into a heat-safe mixing bowl and add the dried spices, ginger, cinnamon, nutmeg.

5. Let the butter cool about 2 minutes, then add the brown sugar, molasses, and fresh ginger and whisk in.

6. Whisk until it's lighter in color.

7. Mix in the egg and egg yolk.

8. Fold in the flour mixture, then the crystallized ginger.

9. Cover and chill for 2 hours.

10. Prepare baking pans with parchment paper and preheat the oven to 300°F.

11. Roll into 1 tsp. sized balls (~10 g each). This recipe makes about 80 cookies. Coat with sugar.

12. Bake for 10 minutes, rotate the pan(s), and bake another 10-12 minutes.

13. Let cool about 5 minutes on the pan, then cool on a wire rack. For crunchy "snappy" cookies: store as soon as they are cool to the touch (15-25 min. out of the oven). For softer cookies: Bake 18-20 minutes total, and store 1-2 hours after baking.

14. Store in an airtight container, up to 1 week.

15. Note on freezing: You can bake them all, or freeze some dough balls. Do this by rolling them, rolling in sugar, placing on parchment paper, freezing the pan, and then adding the frozen dough balls into a Ziploc bag. They can be baked from frozen, 10 minutes, rotate, and then 12-14 minutes.

The ingredients I used.

After doing some prep work first. I prepped the dry mixture, the fresh and crystallized ginger, and egg.

The first step of browning butter, melting the butter.

Second stage, bubbling and sizzling.

Third stage, foaming up, which is the start of the browning process.

Third stage, foaming up, which is the start of the browning process. You can see the bits that are browning but they are mostly at the bottom of the pan.

It's done and I immediately poured it into the mixing bowl. I let mine get nice and dark but not black.

After mixing in the spices.

Add the brown sugar, fresh ginger, and molasses.

After mixing in.

Then add the egg and egg yolk.

And mix in.

Then the flour mixture.

After mixing in the flour mixture.

Then finally add the crystallized ginger.

And mix in.

Wrap it and chill.

After chilling.

Time to shape cookies and roll in sugar!

Before baking. You can also freeze them at this stage and bake another time!

Before baking. Little babies

After baking!

After baking.

Cooling on a wire rack.

So beautiful!

:D