Delight your guests with Chef Britt's irresistible gingersnap cookies! She guides you through the process to make perfectly chewy and crispy molasses ginger cookies with a smoky edge. Your family will savor these delicious holiday treats!
WHAT YOU'LL LOVE
- Vinegar with molasses: A splash of distilled white vinegar adds acid that works with the baking soda and the molasses for the crackled, chewy-crisp top.
- Sifted dry ingredients: Sifting the flour, spices, and baking soda together spreads the baking soda and spices evenly, so no cookie bakes up with a bitter or metallic pocket.
- Smoked turbinado roll: Rolling each scoop in maple-smoked turbinado sugar gives a crunchy, sparkly crust with a faint smoky edge.
- Pellet-grill baking: The grill is used as an outdoor oven at a steady 350°F, with the same cues for doneness as any oven.
Gingersnaps
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
40
Prep Time
20 minutes
Cook Time
15 minutes
Calories
217
Chef Britt shares her favorite holiday cookie recipe: the gingersnap! She shows you how to make perfectly chewy and crispy molasses ginger cookies with a smoky edge!
Ingredients
- 8 oz Unsalted Butter, softened
- 625 grams Sugar
- 3 Large Eggs
- 340 grams Molasses
- 2 Tablespoons Distilled White Vinegar
- 795 grams All-Purpose or Bread Flour
- 24 grams Baking Soda
- 8 grams Ground Ginger
- 1.5 grams Ground Cinnamon
- 2 grams Ground Cloves
- 2 grams Ground Cardamom
-
1 Jar Noble Saltworks Maple Turbinado Sugar
Directions
- Preheat Yoder Smokers YS640s to 350°F.
- Using the paddle attachment on a stand mixer, cream together butter and sugar until light in color and fluffy in texture. Add eggs and continue to cream until well blended into the butter mixture.
- Add molasses and vinegar and continue to beat until blended. Sift together flour, spices, and baking soda. Add to mixture and paddle on low speed until incorporated. Make sure to scrape the bottom of the bowl to avoid any patches of butter that may have been missed!
Using a cookie scoop, drop cookie dough balls into a dish filled with Noble Saltworks Maple Turbinado Sugar. Roll the cookie dough balls in the sugar to coat and transfer to a parchment-lined baking sheet.
- Bake at 350°F in the YS640s for 15-18 minutes if making large cookies. If making smaller sized cookies, bake for 12-15 minutes. They will be done when they have characteristic cracks on the top surface and have set, slightly-browned edges.
Recipe Note
Recipe FAQ
Why add distilled white vinegar to a cookie dough that already has molasses?
The vinegar adds extra acid to react with the baking soda. That reaction helps the cookies puff, then settle into the cracked, chewy-crisp tops gingersnaps are known for.
Why sift the flour, spices, and baking soda together?
This recipe uses a lot of baking soda and several strong spices. Sifting spreads them evenly through the flour so every cookie gets a balanced flavor and none ends up with a harsh or bitter pocket.
Why scrape the bottom of the bowl after adding the dry ingredients?
Pockets of butter can hide at the bottom of the bowl. Scraping brings them into the dough so the cookies bake evenly instead of having greasy spots.
Why roll the dough balls in maple turbinado sugar before baking?
The coarse sugar crystals stay crunchy on the surface and add a sparkly crust, while the maple smoke note gives a subtle smoky sweetness that plain sugar wouldn't.
How do I know when the gingersnaps are done?
Look for cracks across the top and set, lightly browned edges. Larger cookies take about 15-18 minutes at 350°F, and smaller ones about 12-15 minutes.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 350°F bakes these exactly the same way. The grill is only used as an outdoor oven, so nothing about the recipe depends on smoke.
Recipe Highlights
Vinegar and molasses: Helps create cracked, chewy-crisp tops.
Sifted dry mix: Spreads baking soda and spices evenly.
Smoked turbinado crust: Adds crunch and a subtle smoky edge.
Visual doneness cues: Cracks and browned edges signal a finished cookie.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2.32 oz
- per serving
- Calories
- 217
- Carbs
- 41 grams
- Protein
- 3 grams
- Fat
- 5 grams
- Sodium
- 175 milligrams
