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Ashirya's Gingersnaps

I forgot about how much I loved gingersnaps until we ate Mah-ze-Dahr's in late 2019. Lucky for us, Ashriya became determined to make them as yummy as Umber's and she developed this recipe over the pandemic. We were happy to assist as her trusted tasters, as was anyone else who was lucky enough to receive a plate.
Prep Time15 minutes
Cook Time8 minutes
CourseCookies, Dessert
CuisineAmerican
Keywordcookies, Gingerbread, mah-ze-dahr
Servings24 cookies

Ingredients

Cookie Dough

  • 3/4 cup butter, softened 138g
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 lg egg
  • 1/3 cup molasses
  • 2 1/3 cup all-purpose flour
  • 3 tsp ginger powder
  • 1 tsp cinnamon
  • 1 tsp allspice

Coating

  • 1/4 c decorating sugar
  • 1 tsp cinnamon
  • 1 tsp ginger powder

Instructions

  • Preheat oven to 375F (190C), and line baking sheet w/ parchment paper (or grease it)
  • Beat butter, sugar, salt and baking soda on medium until creamy. Add the egg and beat on high until a tad fluffy. Add molasses and beat on low to combine.
  • Add flour and spices, beating on medium to a smooth, cohesive dough. In a small bowl, mix the ingredients for the coating. For best results, chill the dough for at last 30 minutes
  • Taking small bits of dough, roll into even 1/2 inch balls and drop into coating. Roll a bit to coat, and then put them on the prepared baking sheet with a bit of space in between as they will spread into a round cookie shape.
  • Baking time will depend on ovens and preference for chewiness. We like making them bite-sized (3/4 inch balls), with a thin crisp outer later and a nice chewy center, which in our annoying Paris oven is a surprising 10 minutes. Ovens vary so much, so keep an eye on them starting at four minutes. As a reference point. the top will crack when it is somewhere between soft and crispy.
    Cool on pan or wire rack and watch them disappear before you have time to plate or store them!
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