Holiday Traditions
Old World Gingersnaps go back for centuries. Most likely invented by Medieval monks in Franconia Germany in 1296, Lebkuchen or Pfefferkuchen is a traditional cookie baked at Christmas time. Gingersnap cookies are a tradition in my home and baking them fills the house with the delicious scents of the Holiday Season.
In the Middle Ages, when spices from the far east reached Europe, ginger cookies, with all their exotic spices, were an outward sign of wealth and a special treat to be enjoyed during the holiday season. While the cookies are fantastic at any time of year, this special relationship with the holiday season continues to this day.
Not only does this recipe make fantastic cookies, but the cookies are an excellent base for a gingersnap crust.
Gingersnap cookies/biscuits can be enjoyed at any time of year, but are a special treat at Christmas time.
Measure out softened/room temperature butter.
Using an electric mixer fitted with a paddle attachment, add the butter to the mixing bowl and beat the butter on medium to low until the butter is soft and pale yellow.
Add the sugar and continue beating to mix thoroughly.
Continue to beat the butter/sugar mixture on medium for several minutes until completely incorporated.
Crack the egg into a small dish and check for egg shells. Avoid cracking the egg over your butter mixture (removing shell fragments will be difficult). Next, measure out the molasses. When working with thick ingredients like syrups, spray the measuring cup with non-stick spray. This will help pour easily.
Add the egg and molasses/treacle to the butter sugar mixture, then run the mixer on medium to incorporate.
Once all the wet ingredients are added, reserve and mix the dry ingredients separately.
Add the flours and spices to a large mixing bowl.
Mix the dry ingredients thoroughly.
Add the dry mix to the wet mix slowly. Mix on low and stop frequently to scrape the sides with a rubber spatula. Continue to do this until all the dry mix is in the bowl.
Prepare your work surface by dusting lightly with flour. I use my hand to rub in the flour to the board to make sure it is completely covered.
Turn the dough out onto the work surface and knead the cookie dough. Incorporate the last bits from the mixer bowl.
Once the dough has come together, form into a log shape. Cover with plastic wrap to keep the dough from drying out.
Place a sheet of plastic over the measuring scale to keep it clean between uses. Form a small ball from the cookie dough roll and measure out the size you like. In this case I’m making 1oz cookies.
Using a standard half sheet pan, place a silpat or parchment paper on the pan. Place the dough ball on the sheet pan and press out with your thumb. Top each cookie with a small chunk of candied ginger.
Remove the cookies from the oven after the allotted time. Let the cookies cool on the pan for 10 minutes before attempting to move.
After the cookies have cooled, remove them from the baking sheet pan and place on a wire rack to continue cooling. Continue baking batches to desired amount.
If desired, take the extra step of using a fine sieve to dust the cookies with confectioners/powdered sugar to give them a frosty bit of winter snow.
Old World Gingersnap Cookies
Equipment
- measuring cups and spoons
- stand mixer
- mixing bowls
- food scale
- cooling rack
- oven sheet pan
- cutting board
Ingredients
- ¾ lbs unsalted butter, softened
- 2 cups sugar, granulated/caster
- 2 large eggs, room temperature and beaten
- ½ cup unsulfured molasses
- 2 tsp vinegar, champagne or apple cider
- 3¾ cups bread flour (All Purpose flour can substitute)
- 1½ tsp baking soda
- 6 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp ground cardamom
Instructions
Making the Ginger Cookie Dough
- Preheat oven to 325°F/165°C
- In the bowl of a stand mixer or large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix in thoroughly. Add the molasses and vinegar and mix until incorporated.
- In a separate mixing bowl add the dry ingredients. By hand, whisk together the flour, baking soda, ground ginger, ground cinnamon and ground cloves. When the dry mix is thoroughly combine. Gradually add it to the wet mix with the mixer on the lowest setting.
- Once all the ingredients are mixed, turn out the dough onto a very lightly floured surface and knead the cookie dough until it comes together.
- Roll portions of the dough into (1 oz./28 grams) balls and place the dough on a sheet pan fitted with nonstick parchment paper or Silpat.
- Using your thumb, make a small indentation into the cookie and place a small piece of crystalized ginger in the center. (If the dough falls apart, gently push it back together.) Be sure not to overcrowd the baking sheet.
- Leave about 1½-2" between the cookies since they will spread out when baked. Repeat until the sheet pan is full or all the cookie dough has been used.
- Bake the Gingersnap cookies for about 15 minutes. (Less if you wish softer cookies.) Remove from the oven and cool on a wire cooling rack. Dust them with powdered sugar (optional). Once the cookies are completely cooled, store in an airtight container or Ziplock.