This week we’re thrilled to offer a Gingersnaps recipe from Chef Tina Casaceli of NY’s Milk & Cookies Bakery. If you haven’t experienced Milk & Cookies, put this shop on your Manhattan bucket list. Casaceli’s creations are not only among the best baked goods in the city, in our opinion, they’re some of the best in the country.
Robust ginger flavor
The gingersnaps recipe below makes a classic gingersnap, with slightly crisp edges and a moist interior, thanks to brown sugar. The main difference that sets these cookies apart from any ordinary gingersnap is the heavy dose of ginger–5 tablespoons, in fact. It spikes the cookies with a pleasing heat and robust ginger flavor. And, of course, ginger is one of our favorite aphrodisiacs.
Cooking for a crowd?
The recipe makes about four dozen little morsels but this gingersnap recipe doubles well, in case you want to make them for a bakesale or Holiday party. It’s one of those reliable recipes you’ll want to reach for every time you need to make cookies.
(To tired/busy/overwhelmed to cook? Then just step away from the flour and check out Milk & Cookies nationwide delivery.)
This easy gingersnaps recipe makes cookies with crisp edges and a moist interior. The generous dose of ginger gives them an addictive heat. A reliable recipe, you can count on this one working every time.
- 4 cups flour
- 5 tbsp ground ginger
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- 1 1/3 cups unsalted butter
- 11/2 cups granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp apple cider
- granulated sugar for rolling optional
- Strain together flour, ginger, baking soda, cinnamon, cloves, and salt.
- Using an electric mixer, mix butter and sugar on medium low 2-3 minutes.
- Add egg, mix well.
- Add vanilla and cider mix well
- Reduce mixer to low add dry ingredients in 3 additions, mixing just until combined.
- Refrigerate dough until well chilled, approximately 1 hour.
- Preheat over to 350 degrees.
- Scoop dough by the tablespoon and roll into a ball. Then roll in sugar before baking, (optional). Bake on a cookie sheet for 9-11 minutes or until bottom is golden.
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