Pam’s Triple Gingersnap Cookies
● By Lana Granfors
By Lana Granfors
Photos by Kara Stewart
This month’s recipe was submitted by another devoted reader and a dear friend of mine, Pam Rachel. We worked together at KMS for years where she was a stylist in the test salon and she is still my stylist, all these years later.
Pam has submitted one of her family’s holiday favorites, Triple Ginger Gingersnaps. What inspired her for this cookie was a holiday party segment of Barefoot Contessa where Ina Garten packaged cookies in a clear sleeve, closed with a pretty festive ribbon. As her party guests left, they were asked to take a package of cookies on their way out. Pam wanted to use that idea and decided to fill the sleeves with these delicious cookies for her own holiday party guests.
As a tip, she also uses these with some graham crackers, ground together, for her cheesecake crust – a nice touch for a holiday cheesecake.
Merry Christmas… Enjoy!
Pam’s Triple Gingersnap Cookies
Yields: 3-4 dozen
total time: 2 hours
2 1⁄2 cups all-purpose flour
2 tsp. baking soda
1⁄2 tsp. salt
12 T (1 1⁄2 sticks) unsalted butter
2 T ground ginger
1⁄2 tsp. ground cinnamon
1 1⁄4 cup dark brown sugar
1⁄4 cup molasses
2 T finely grated fresh ginger (from 2- or 3-inch piece)
1 large egg plus 1 large egg yolk
3 T finely chopped crystalized ginger
Granulated sugar, for rolling
STEP 1: In a bowl whisk together flour, baking soda, and salt; set aside.
STEP 2: Melt butter in a skillet over medium heat. Once melted, lower heat and continue to cook, stirring frequently, until foaming subsides and butter is just beginning to turn golden brown, about 3 to 5 minutes.
STEP 3: Transfer melted butter to large bowl and whisk in ground ginger and cinnamon. Let cool for about 2 minutes, then whisk in brown sugar, molasses and fresh ginger. Add egg and yolk and whisk to combine. Add flour mixture and stir until just incorporated. Mix in crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 1 to 2 hours.
STEP 4: Preheat oven to 300 degrees F. Position oven racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper (or use silicone baking mats). Place granulated sugar in shallow dish or bowl. Spoon about a large tablespoon of dough and shape into 1-inch balls, then roll in sugar to coat. Arrange balls on prepared baking sheets, leaving 1 to 2 inches of space between them.
STEP 5: Bake for 15 minutes, then rotate baking sheets (top to bottom and front to back) and bake for an additional 9 to 10 minutes, or until cookies on lower tray just begin to darken around edges.
STEP 6: Transfer to wire rack and cool completely before serving. Repeat with remaining dough. Cookies will keep, stored at room temperature in an airtight container, for up to 2 weeks.
Tip for making ahead: Prepare and shape dough balls and roll in sugar, then place on a parchment lined baking pan. Place pan to freezer and freeze until solid, then transfer dough balls to a zip-top bag. Label with the cookie type and baking information. Cookies can be placed on baking sheets and baked right from frozen, just increase baking time by about 2 minutes.