The Enduring Charm of King Arthur Flour Gingersnaps
There’s a particular kind of magic that happens when a cookie balances that delightful tension between a crisp exterior and a yielding, chewy center. For me, gingersnaps have always been the embodiment of that magic. I remember, as a child, the thrilling aroma that would waft from my grandmother’s kitchen during the holidays, a spicy, warm perfume that promised pure joy. These King Arthur Flour gingersnaps, with their distinctively chewy texture and perfectly balanced spice, have always been my benchmark for what a truly great gingersnap should be. They’re not just cookies; they’re edible memories, a comforting embrace in every bite.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 11-13 minutes
- Total Time: 31-33 minutes
- Servings: 60 cookies
- Yield: Approximately 60 cookies
- Dietary Type: Not specified
Ingredients
For the Gingersnaps:
- 3⁄4 cup vegetable shortening
- 1 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1⁄3 cup molasses
- 2 1⁄3 cups King Arthur unbleached all-purpose flour
- 1-2 teaspoons ground ginger
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
For Coating:
- 1⁄4 cup sugar
- 1 teaspoon ground cinnamon
Equipment Needed
- Two baking sheets
- Electric mixer (handheld or stand mixer) or a sturdy whisk
- Mixing bowls
- Measuring cups and spoons
- Teaspoon cookie scoop (highly recommended for uniform cookies)
- Wire cooling rack
- Shallow pan or dish for coating
Instructions
The journey to these delightful gingersnaps begins with setting the stage. Preheat your oven to 375°F (190°C). This temperature is crucial for achieving the perfect balance of crisp edges and chewy centers that define this recipe. As the oven heats, prepare your baking sheets. You can lightly grease them, or for an even easier cleanup and to prevent sticking, line them with parchment paper.
In a large mixing bowl, begin by beating together the vegetable shortening, sugar, salt, and baking soda. This initial creaming step is where you build the foundation for a tender cookie. Ensure the mixture is light and fluffy before proceeding.
Next, beat in the egg until well combined. Then, beat in the molasses. The molasses not only contributes to the characteristic deep flavor and color of gingersnaps but also plays a key role in their chewy texture. It’s important to ensure these wet ingredients are fully incorporated before moving on to the dry.
Now, it’s time to introduce the dry ingredients. Gradually add the King Arthur unbleached all-purpose flour, along with the ground ginger, ground cloves, and ground cinnamon. Beat these just until a smooth, fairly stiff dough forms. Be careful not to overmix at this stage, as overdeveloping the gluten can lead to tougher cookies. The dough should be firm enough to hold its shape when rolled into balls.
While the dough is coming together, prepare the delightful coating. In a shallow pan or dish, combine the 1⁄4 cup of sugar and 1 teaspoon of ground cinnamon. Give it a good whisk to ensure the spices are evenly distributed. This spiced sugar coating will add an extra layer of flavor and a beautiful, festive sparkle to your finished cookies.
The easiest and most consistent way to form your cookies is to use a teaspoon cookie scoop. This ensures each ball is roughly the same size, leading to even baking. Drop the dough in 1-inch balls into the cinnamon-sugar mixture.
Once coated, roll the balls in the sugar to coat them evenly. Gently press the sugar onto the dough so it adheres well. Then, transfer the coated balls to the prepared baking sheets. It’s essential to leave ample space between them – at least 1 1⁄2 inches apart. These cookies are designed to spread as they bake, and giving them room will prevent them from fusing into one giant, delicious, but unmanageable cookie.
Now for the bake. Bake the cookies for 11 minutes. At this point, the edges should be crisp, but the centers will still be slightly soft and “bendy.” For those who prefer a cookie that is crisp/crunchy all the way through, continue to bake for a total of 13 minutes. Keep a close eye on them during the last few minutes, as oven temperatures can vary.
Once baked to your desired texture, remove the cookies from the oven. You have a choice here for cooling: you can cool them right on the pan for a few minutes, which helps them set up, or immediately transfer them to a wire rack to cool. Whichever method you choose, ensure they cool completely before storing. This prevents them from becoming soggy. Once thoroughly cooled, store tightly wrapped at room temperature to maintain their texture.
Expert Tips & Tricks
For a more intense ginger flavor, consider adding an extra teaspoon of fresh ground ginger. The quality of your spices makes a significant difference, so use fresh, vibrant ones.
If your dough seems a bit too soft to roll into balls, chilling it in the refrigerator for about 15-30 minutes can firm it up considerably. This is especially helpful in warmer kitchens or during humid weather.
When rolling the dough balls, don’t press too firmly into the cinnamon-sugar. A gentle roll is all that’s needed for the coating to adhere.
The difference between 11 and 13 minutes is where the texture magic happens. If you’re unsure, err on the side of less time for the first batch. You can always pop them back in for another minute or two if they aren’t crisp enough.
Serving & Storage Suggestions
These King Arthur Flour Gingersnaps are absolutely divine served with a tall glass of cold milk, a steaming mug of coffee, or a warming cup of tea. They are perfect for any occasion, from casual afternoon treats to elegant holiday platters. Their spiced aroma makes them an irresistible addition to cookie exchanges or care packages.
For storage, keep the completely cooled cookies in an airtight container at room temperature. Properly stored, they will maintain their delightful texture for up to 5 days. If you find they become too crisp over time, you can place a slice of apple in the container for a few hours to reintroduce some moisture. Avoid refrigerating them, as this can toughen the cookies.
Nutritional Information
While this recipe focuses on flavor and texture, it’s helpful to have an idea of the nutritional breakdown. Please note these are approximate values and can vary based on specific ingredient brands and exact measurements.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 63.5 kcal | |
| Calories from Fat | ||
| Total Fat | 2.7 g | 4 % |
| Saturated Fat | 0.8 g | 3 % |
| Cholesterol | 3.1 mg | 1 % |
| Sodium | 63.4 mg | 2 % |
| Total Carbohydrate | 9.4 g | 3 % |
| Dietary Fiber | 0.2 g | 0 % |
| Sugars | 5.2 g | 20 % |
| Protein | 0.6 g | 1 % |
These values are calculated per cookie, assuming a yield of 60 cookies.
Variations & Substitutions
While this recipe is classic for a reason, feel free to experiment!
- Spice Level: If you’re a true ginger enthusiast, don’t be afraid to push the ground ginger up to 2 teaspoons, or even a touch more. You can also add a pinch of black pepper for a subtle warmth.
- Citrus Zest: For a brighter note, consider adding the zest of one orange or lemon to the dough. This complements the spices beautifully.
- Gluten-Free: For a gluten-free version, you would need to experiment with a high-quality gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add it separately according to package directions. The texture may vary.
- Vegan Adaptation: To make these vegan, you would need to substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5-10 minutes) or a commercial egg replacer. The vegetable shortening is already vegan.
FAQs (Frequently Asked Questions)
Q: Why are my gingersnaps spreading too much?
A: Ensure your oven temperature is accurate and that you are not overmixing the dough, which can lead to a softer cookie that spreads excessively. Leaving enough space between cookies on the baking sheet is also crucial.
Q: How do I get my gingersnaps chewy, not hard?
A: The key is the baking time. Underbaking slightly (11 minutes) will result in a chewier cookie. They will continue to firm up as they cool on the baking sheet.
Q: Can I use butter instead of shortening?
A: You can substitute butter for shortening, but it will alter the texture. Butter contains more water and will result in a slightly crispier, less chewy cookie. If you do substitute, use an equal amount of unsalted butter, softened, and consider chilling the dough longer.
Q: How long do these cookies last?
A: Stored in an airtight container at room temperature, these gingersnaps will stay fresh and delicious for up to 5 days.
Q: Can I make the dough ahead of time?
A: Yes, the dough can be made ahead of time and refrigerated for up to 3 days. Roll it into balls and coat them just before baking for the best results.
Final Thoughts
There’s a profound comfort in the traditions of baking, and these King Arthur Flour Gingersnaps are a testament to that. They evoke a sense of nostalgia and the simple pleasure of a homemade treat. Whether you’re a seasoned baker or just starting out, this recipe is a reliable friend in the kitchen, promising a batch of warmly spiced cookies that will undoubtedly become a family favorite. So, gather your ingredients, let the aromas fill your home, and savor the delicious reward of these timeless gingersnaps. Don’t hesitate to share your creations and perhaps even start your own new holiday traditions with them.