Harmons Gingersnaps

December 8, 2017
Created by Harmons
17-19 minutes
Serves 2 dozen
  • 1 1/2 cups (3 cups) unsalted butter, softened
  • 2 1/8 cups firmly packed brown sugar
  • 2 large eggs
  • 1/2 cup plus 2 Tbsp molasses
  • 6 1/2 cups pastry flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 cup turbinado (raw) sugar

Preheat oven to 350° and line 2 rimmed baking sheets with parchment paper or silicone mats.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and brown sugar and beat on medium speed until lighter in color and fluffy. Add eggs, 1 at a time, scraping down sides of bowl with a spatula with each addition. Add molasses and mix on low to combine.

In a bowl, combine flour, soda, salt, cinnamon, ginger, and cloves and stir to combine. Add 1/3 dry ingredients to wet ingredients and mix on low just until flour is barely incorporated. Repeat two more times and stop mixing as soon as flour is just incorporated.

Scoop spoonfuls of dough onto prepared sheets and bake until dry around edges and lightly golden, 7-9 minutes. Remove from oven and sprinkle with turbinado sugar.