/ck/ - Food & Cooking

I finally got my perfect gingersnap recipe, so if you like super crisp, not too dry, with a very slight chew in the center for moisture, you'll love these.

This will make a half-batch of about 14 cookies, decently sized. Def can't eat more than one at a time.

140g ap flour
1tsp baking Soda
1/4tsp salt
1/4tsp of: cayenne, black pepper, nutmeg, cloves, allspice. Pick any you want, reduce to 1/8tsp for less. These are very spicy, so I'd start with 1/8tsp of the spices you're not sure about.
1tsp cinnamon
1tsp ground ginger (3tsp if you don't have candied diced ginger)

85g melted unsalted butter. Like 6tbsp
90g dark brown sugar
2.5/4c white sugar (do try to use <2/4c, I think they're too sweet with all the sugar added.)
30g egg (mix an egg and put in half of it. Double all ingredients for a full 60g egg)
2tbsp finely diced candied ginger.

Firmly whisk the butter, sugars, ginger, egg, and optional 1/4tsp of vanilla together. It will become a very light brown frosting texture. You don't want any coagulated chunks of shit in it, should be pretty consistent. Make sure melted butter is room temp-ish, not hot. Brown it and chill if you want, I didn't, but should have.

Mix all dry ingredients together. Dump half in, fold until flour is gone, then fold in the rest, slowly turning and folding to combine and incorporate all the flour. You'll have a decently easy to manage dough. You don't have to chill it, if you can roll/scoop into 1.5tbsp sized balls, you're fine. Roll balls in granulated sugar, this will give you the crackles. You don't have to flatten them. Put on PARCHMENT PAPER OR SILICONE MAT on METAL baking tray. don't use grease or glass.

350f, convection setting on oven works best. 14-16 minutes ideally. Any longer than 18 and they'll burn.