Here’s a variation of the classic gingersnap, minus the snap. This version is more chewy than crisp, and I’ve boosted the ginger flavor by adding chopped crystallized ginger, which yields a zingy endnote. While these cookies are good enough to stand on their own, I’ve sandwiched them with a honey buttercream filling, a creamy counterpoint to the chewy cookies.
Makes about 22 sandwich cookies
- 2 1/2 cups (325 grams) all-purpose flour
- 1 tablespoon (6 grams) ground ginger
- 2 teaspoons (10 grams) baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- 12 tablespoons (170 grams) unsalted butter, softened
- 1 1/4 cups (270 grams) dark brown sugar
- 1 tablespoon (10 grams) finely chopped crystallized ginger
- 1 large egg, at room temperature
- 1/4 cup plus 1 tablespoon (100 grams) unsulphured molasses
- 1/4 teaspoon finely grated lemon zest
- 1/3 cup (66 grams) granulated sugar for coating cookies
Honey Crème Filling:
- 24 tablespoons (340 grams) unsalted butter, softened
- ¼ cup (84 grams) honey
- 1 3/4 cups (168 grams) confectioners’ sugar
- Pinch of salt
- 1 1/2 teaspoons vanilla paste or extract
Make the gingersnaps:
- Position a rack in the center of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mats.
- In a large bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt.
- In the bowl of an electric mixer, using the paddle attachment or, beat together the butter, sugar, and crystallized ginger at medium-high speed until light, about 2 minutes. Reduce the speed to medium and beat in the egg until well blended. Add the molasses and lemon zest and mix at low speed until blended, scraping down the sides of the bowl as necessary. Add the dry ingredients and mix at low speed until blended and smooth.
- Place the granulated sugar in a shallow dish. Roll the dough into 1-inch balls (about 20 grams per ball), and roll them in the sugar. Arrange the balls on the baking sheet, spacing them about 2 inches apart. Using your palm, slightly flatten each ball. Bake the cookies, one sheet at a time, for 10 to 12 minutes, or until tops of the cookies are cracked. Cool the cookies on the sheet set on a wire rack for 5 minutes. Transfer the cookies to the rack and cool completely.
Make the filling:
- In the bowl of an electric mixer fitted with the whisk attachment, whip the butter with the honey at medium speed until blended. Gradually add the confectioners’ sugar, then the salt and vanilla and whip at medium-high speed until light and fluffy, about 2 minutes. Transfer the filling to a pastry bag fitted with a medium plain tip (such as Ateco #805).
- Turn half of the cookies upside-down so the flat side is up. Pipe the filling onto the flat side of a cookie, spiraling it from the center almost to the edge. Place another cookie on top, flat side down, pressing gently to push the filling to the edge. Repeat with the remaining cookies. Refrigerate the cookies for about 30 minutes, just to allow the filling to harden up a bit. Store in an airtight container at room temperature.