If you’re still considering some holiday last minute baking these gingersnaps may be just what you’ve been looking for. Mix the dough today and start tomorrow with gingerbread aromas.. Although I must warn you that rolling this dough out requires some serious strength and dividing it into small pieces before cooling it is a must. But, there is always a “but”, it is all worth it. These gingersnaps are flavorful and crunchy. And disappear from a plate in a blink of an eye.
- 7 oz. dark brown sugar (~1 1/3 cup packed lightly)
- 7 oz. granulated sugar (~1 cup)
- 7 oz. dark corn syrup*
- 2/3 cup water
- 2.5 stick butter
- 2 tablespoons ground ginger
- 2 tablespoons ground cloves
- 1 tablespoon baking soda
- 2 – 2¼ lbs all-purpose flour (~7 cups)
*I used about 2/3 cup of sugar cane syrup. Honey is another good substitution, try to choose dark kinds to keep color of gingersnaps on a darker side.
- In a medium pot mix sugars, corn syrup (OR honey) and water.
- Heat it up on medium, mix from time to time, until sugars dissolve.
- Decrease the heat to low, add butter and let it melt. Mix occasionally.
- Remove the pot from heat and let the mixture cool for 10 – 15 minutes.
- In the meantime transfer the flour to the mixer bowl.
- Add spices and baking soda to the sugar-butter mixture. Mix well.
- Gradually add sugar-butter mixture to the flour, while kneading with a hook on medium low, until the dough reaches smooth consistency. –> The dough may seem too soft, but do not add more flour. Consistency will improve once it is chilled.
- Divide the dough into small pieces. –> The dough, once chilled, will be quite hard, therefore I recommend dividing it at this point into smaller pieces, small enough to easily roll them out later. You may also cover it with plastic so they won’t stick to each other.
- Place the dough in a fridge for at least 3 hours, preferably overnight.
- Line baking sheets with parchment paper.
- Preheat the oven to 350°F.
- Take a small piece of dough and roll it out until it is 0.1 – 0.2 inches thick.
- Cut out desired shapes and transfer to the baking sheet. Continue with the rest of the dough.
- Bake for 8-10 minutes. Let the cookies cool on the baking sheet.
Yield: ~140 cookies ~2 inches diameter OR ~84 cookies ~4 inches diameter
Nutritional Info (one 4inch cookie): Cal 93, Prot 1g, Carb 16g, Fat 3g, Fiber 0.3g