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Gingersnaps

Gingersnaps vary from their chewy ginger-molasses cookie cousins in one big way--their crunchy texture makes them snap in half when bent, rather than fold. To help put the “snap” in June’s Gingersnaps, we omit the egg. Without the structure eggs provide, these cookies bake up super flat and wafer-like with a hint of caramel-like chew in the center. Our recipe uses light brown sugar, molasses and fresh ginger which give the cookies an intense ginger and caramelized sugar flavor. Be sure to let your snaps cool completely before enjoying them so they crisp up. If you’d like them even crispier, bake them just a minute longer.

Prep Time — 20 min
Cook Time — 30 min
Servings — 24
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Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon black pepper

½ cup unsalted butter

¼ cup sugar

¼ cup light brown sugar

3 tablespoons molasses

1 teaspoon vanilla extract

1 teaspoon grated ginger

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Combine the dry ingredients

Combine the flour, baking soda, ground ginger, cinnamon, salt and pepper in a large bowl. Whisk to combine and evenly distribute the spices.

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon black pepper

large bowl

measuring spoons

measuring cups

whisk

Cream the butter and sugars

Add the butter, sugar and brown sugar to a large bowl if using a hand mixer, or a stand mixer bowl fitted with the paddle attachment. Mix on medium speed until they are light and fluffy, about 1 minute.

½ cup unsalted butter

¼ cup sugar

¼ cup light brown sugar

stand mixer

Add the wet ingredients

Add the molasses, vanilla and grated fresh ginger. Mix until combined and scrape down the bowl.

3 tablespoons molasses

1 teaspoon vanilla extract

1 teaspoon grated ginger

spatula

Add the dry ingredients

Add the dry ingredients to the bowl. If using a hand mixer, switch to a rubber spatula and fold in the dry ingredients. If using a stand mixer, mix on low speed until the dry ingredients are just combined. Do not overmix.

Shape the dough

Scoop the dough by the tablespoon and evenly space 8 portions across a June Pan, leaving at least 2” between cookies for spreading.

June Pan

ice cream scoop

Bake the cookies

Place the June Pan on the middle shelf of the June Oven. Bake the cookies 10 minutes, until they are dark brown and crispy. June will notify you when the cookies are ready. If desired, follow on-screen instructions to continue baking.

Cool the cookies

Remove the June Pan from the June Oven and transfer it to a cooling rack. Allow the cookies to cool 3 minutes on the June Pan before transferring them to a cooling rack to cool completely.

cooling rack

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Portion the next batch

Cool the June Pan completely before scooping the next batch of 8 cookies. You can run the June Pan under cool water and dry it to speed this process.

Bake the next batch of cookies

Place the June Pan on the middle shelf of the June Oven. Bake the cookies 10 minutes, until they are dark brown and crispy. June will notify you when the cookies are ready. If desired, follow on-screen instructions to continue baking.

Cool the cookies

Remove the June Pan from the June Oven and transfer it to a cooling rack. Allow the cookies to cool 3 minutes on the June Pan before transferring them to a cooling rack to cool completely.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Portion the last batch

Cool the June Pan completely before scooping the last batch of 8 cookies. You can run the June Pan under cool water and dry it to speed this process.

Bake the last batch of cookies

Place the June Pan on the middle shelf of the June Oven. Bake the cookies 10 minutes, until they are dark brown and crispy. June will notify you when the cookies are done. If desired, follow on-screen instructions to continue baking.

Serve

Let the cookies cool completely on wire racks before serving. Store leftover cookies in an airtight container at room temperature for up to 1 week.

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