Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
These gingersnaps are big, gingery, and extra extra chewy. I am obsessed with the gingersnaps from Breezy Hill Orchard and look forward to getting their GIANT cookies every year from the Christmas pop-up shops in New York. If I'm being honest, these cookies are the only reason I even go the holiday markets. I tried to get my version as close to theirs as possible and the only main difference is size. While these cookies are large, theirs are absolutely huge. I always so I'll share or save half for later, but I never can because they are just so good. These gingersnaps are a warm winter hug in a cookie with big ginger flavor and one of the prettiest cookies. They are more than just another holiday cookie, but forever my favorite holiday cookie.
Have you made these yet? Let us know how it went in the comments below!
- Yields:
- 16 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 30 mins
Ingredients
- 2 c.
all-purpose flour
- 2 tsp.
ground ginger
- 1 tsp.
cinnamon
- 1 tsp.
kosher salt
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/4 tsp.
ground cloves
- 1 c.
vegetable oil
- 1/3 c.
molasses, preferably Grandma's
- 1 c.
packed brown sugar
- 1/2 c.
granulated sugar, plus more for rolling
- 1
large egg
- 1 tsp.
pure vanilla extract
Directions
- Step 1In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves.
- Step 2In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour.
- Step 3Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl.
- Step 4Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely.
- Step 5Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes.
- Step 6Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.