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The Holiday Season Wrapped Up Into One Cookie: The Ginger Snap

Food52 helps people become better, smarter, happier cooks. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.
2Photo: Megan Fleiner/Courtesy of Food52.
Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards.
If the holidays could be condensed into a single baked good, I think it would be a ginger snap. They're full of warm spices, sweetened with rich molasses, and perfect served warm with a glass of milk. One bite and I am instantly transported to a spot in front of the fireplace, stockings hanging overhead.
This recipe gives you a triple dose of ginger — ground, fresh, and candied. Each one contributes a slightly different flavor variation, yielding the perfect amount of spice. I like the whole wheat flour and light brown sugar combination the most, but you can swap all-purpose flour or dark brown sugar if that’s what you have on hand.
If you are in the mood to dress these cookies up for a dinner party dessert, I would suggest making ice cream sandwiches with cinnamon ice cream — you will not be sorry!
Ginger Snaps
Makes about 3 1/2 dozen cookies
1 3/4 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup packed light brown sugar
1 1/4 sticks (10 tablespoons) unsalted butter, a room temperature
3 ounces unsulfured molasses
1 large egg, at room temperature
1 tablespoon grated fresh ginger
5 ounces candied ginger, finely chopped
Demerara sugar, for coating
When you are ready to bake the cookies, preheat the oven to 350° F. Line a baking sheet with parchment paper. Pour about 1/2 cup of the demerara sugar (or another raw cane sugar) onto a plate or shallow bowl. For each cookie, take 2 tablespoons of dough, roll it between your palms, and coat with sugar. Place each dough ball on the lined baking sheet, leaving a few inches between each one.
Bake for 12 to 15 minutes (12 will give you a chewier cookie, 15 a crunchier one). Let cool on the baking sheet for one minute, then transfer to a cooling rack to cool completely.
These cookies will keep, covered, for one week.
NEXT: Homemade Candied Ginger
This article was originally published on Whole Wheat, Triple-Ginger Ginger Snaps.