These cookies are based on a recipe by Eric Shelton, the pastry chef at Montage restaurant in San Francisco.–The Editors of Williams-Sonoma
LC Snap! Note
Chewy within and crisp without, these gingersnaps, true to their name, practically snap when you take a nibble. To make the cookies even crisper, roll them a touch thinner and leave them in the oven a little longer.
- Quick Glance
- 30 M
- 1 H
- Makes about 4 dozen cookies
IngredientsEmail Grocery List
Recipe Testers Reviews
The dough is very easy to assemble, but even after refrigeration, it gets quite sticky and soft when it’s rolled out. Rolling the cookies on a cold surface such as granite or marble, if possible, would be helpful. Also be sure to flour both the rolling surface and the rolling pin. I rolled the cookies to 1/4 inch thick, which produced more of a cakelike texture. For a crisper cookie, I suggest rolling the dough to no more than 1/8 inch thick.
Delicious smells came from my kitchen while these gingersnap cookies were baking! My kitchen smelled like the holidays. These wonderful cookies were crisper when rolled 1/8 inch thick and had a softer texture when rolled 1/4 inch thick. Some gingersnap cookies are too intense for our taste, but these had just the right amount of ginger and cinnamon for the perfect ginger taste. The dough kept sticking, even while using a “lightly floured work surface.” I’ll try parchment next time. I sprinkled the suggested remaining sugar when pulling the cookies out of the oven, but it wouldn’t stick. They stayed moist for the longest time. These will be a staple around the coming holidays!
These are great, although the dough becomes very soft very quickly. If I were making these again, I’d probably place the dough between 2 sheets of plastic wrap to roll, then press with the cutter but not pull the cookies out. I’d return it to the fridge for 10 minutes, then take it out and put them onto a sheet.
So good, so good, so good! Enough said? I don’t usually like gingersnap cookies; they’d never be my first choice. These cookies, however, are exceptional. The dough was soft, moldable, and came together quickly and simply. I was able to roll out the dough with ease. The cookies smelled so good in the oven. The sprinkle of sugar at the end gave them a nice crisp surface. These will definitely be on my Christmas cookie plate this year! I can’t wait to make them again.