These are the soft chewy gingersnaps of my childhood BUT with freshly milled Dessert Blend they actually ADD nutrients into your diet. They are delicious year-round, but especially at Christmastime. The outside has a slight crisp and the inside boasts a light tenderness that will leave you wanting to eat the entire batch!  Dip these cookies in white chocolate for an extra decadent flare, or top with a roasted marshmallow for a spiced s'mores twist (see variations below). This holiday favorite is simple to make a great addition to any cookie exchange or Christmas party. With seven variations to choose from, we are sure it will become a family classic. 

Happy Unsifted Baking!
-Keira

 

Unsifted Gingersnap Cookies

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card HERE** 

PREP:  20 minutes
BAKE:  11 minutes
YIELD:  25-30 cookies

 

INGREDIENTS
1 ¾ cups	Dessert Blend  (3 cups unsifted flour, 355 g)
¾ cup	butter, unsalted (softened)
1 cup	organic cane sugar (sub: white sugar) purchase here
1 Tbsp	ground ginger
2 tsp	baking soda
1 tsp	ground cinnamon
½ tsp	salt
1 large	egg
¼ cup	molasses, mild flavor
¼ cup	organic cane sugar, for rolling

 

DIRECTIONS

 
1.  Cream butter + sugar in mixing bowl

• Preheat oven to 350F
• Add ¾ cup room temperature butter (softened)
• Add 1 cup organic cane sugar
• Cream together using mixer (approx. 2-4 minutes)

2.  Add egg + molasses

• Add 1 large egg
• ¼ cup molasses
• Beat well (approx. 30 sec-1 min)

3.  Add dry ingredients (sans flour)

• Add 1 Tbsp ginger
• Add 2 tsp baking soda
• Add 1 tsp cinnamon
• Add ½ tsp salt

• Mix well

4.  Mill the berries

• Set WonderMill® dial to “Pastry”
• Mill 1 ¾ cups Dessert Blend

5.  Stir in fresh flour

• Add all Unsifted flour (just over 3 cups)
• Stir with a spoon until just combined

6.  Shape + roll in sugar

• Put ¼ cup sugar in small bowl
• Shape dough into balls, approx. 2 Tbsp each
  (we use a mini ice cream scoop)
• Roll dough balls in sugar to coat completely 

7.  Bake

Pro-tip: If you prefer a crunchy “snap” cookie, bake for the full 13 minutes and then store in a non-airtight container.

• Lightly grease baking sheet
• Place dough balls on baking sheet, approx. 2” apart
• Bake at 350F for 10-11 minutes
• Remove from oven when top is still rounded and cracks have formed (inside will still look doughy)
• Let cookies rest about 5 minutes on the baking sheet
• Using a spatula, transfer cookies to a wire rack to cool, or serve and enjoy warm

 

VARIATIONS

Egg-Free

• (omit) egg, replace with ¼ cup unsweetened applesauce in Step 2

French Vanilla Sandwich

Make cookies as directed, then spread or pipe French Vanilla Frosting between two cooled cookies.

Fresh Ginger Bite

• add 2 tsp grated fresh ginger in Step 3
• add 1/3 cup chopped candied ginger in Step 3
• (omit) ground ginger from Step 3

Spiced Marshmallow

• 14 large marshmallows, cut in half in Step 7

Follow full recipe, but make the dough balls half as large (approx.1 Tbsp of dough each). Reduce baking time to 8-10 minutes, then remove from oven. Cut each marshmallow in half lengthwise. Place marshmallow (cut side down) onto warm cookie immediately after removing from oven. 

Optional: Roast the marshmallows until golden brown using a kitchen torch

Twice as Spiced

• add 1 tsp ground cloves in Step 3
• add ¼ tsp ground nutmeg in Step 3

White Chocolate Dip

Make cookies as directed, then dip half of each cookie into melted white chocolate. Lay on parchment paper to cool dry.