Gingersnaps With Crystallized Ginger

Photo by Sang An
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  • Makes 6 dozen cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 73 calories
    • Calories 18 calories from fat
    • Fat 1 g
    • Sat Fat 1 g
    • Cholesterol 9 mg
    • Sodium 72 mg
    • Protein 1 mg
    • Carbohydrate 14 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 8 mg


  1. Check 1/2cup unsalted butter, at room temperature
  2. Check 1 3/4cups granulated sugar, plus 1/2 cup more for coating
  3. Check 2 large eggs, beaten
  4. Check 1/2cup molasses
  5. Check 1tablespoon balsamic vinegar
  6. Check 1teaspoon pure vanilla extract
  7. Check 4 1/4cups all-purpose flour
  8. Check 1tablespoon baking soda
  9. Check 1/2teaspoon salt
  10. Check 2teaspoons ground ginger
  11. Check 1teaspoon cinnamon
  12. Check 1/2teaspoon cloves
  13. Check 1/2teaspoon cardamom
  14. Check 1/2teaspoon freshly ground black pepper
  15. Check 1/3cup crystallized ginger, finely chopped


  1. Heat oven to 375°F. Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger.
  2. Divide the dough into 3 equal portions (it will be sticky). Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour.
  3. Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar. Place on a parchment- or foil-lined baking sheet, 2 inches apart.
  4. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.