Gingersnaps on the Big Green Egg, they don’t get any better than this. That deep molasses flavor picks up a nice smoke essence and the ginger keeps it snappy.
Big Green Egg Gingersnaps
Better double this recipe, just in case.
Print Recipe Here: Big Green Egg Gingersnap Cookies
Yield: 18 Large Cookies, 36 small cookies
Prep time: 15 minutes
Cook time: 10-13 minutes, depending on desired doneness
Ingredients:
Measure Ingredient Prep Notes¾ Cup Butter, Salted Softened to room temp
1 Cup Sugar, Granulated, Cane
1 Ea Egg, XL Fresh
¼ Cup Molasses
1 tbsp Vanilla Extract (or paste)
2 Cup Flour, All Purpose
2 tsp Baking Powder
¼ tsp Salt, Kosher
1 ½ tsp Cinnamon, Ground
1 tsp Cloves, Ground
1 ½ tsp Ginger, Ground
½ Cup Sugar, Granulated
Prep Directions:
In a large bowl or in a mixer with paddle, cream together the butter and sugar until combined
Add the eggs, molasses and vanilla and mix lightly to combine
In a separate bowl combine the flour, salt, baking soda, cloves, cinnamon and ginger. Mix well
Slowly add the dry ingredients into the bowl of wet ingredients, mix until a dough forms
Scoop the cookie dough out using either a #24 scoop or about 2 rounded tbsp, roll into a ball
Roll the dough ball in the sugar and coat well
Place onto a cookie sheet and slightly flatten the cookie
Start Big Green Egg, Setup for Indirect Cooking, add a pizza stone (if you have one) and adjust temperature to 350˚
Place into the Egg and bake at 350˚ for 10-13 minutes or until desired doneness (less time for more chewy, more time for crunchy)
Using oven mitts or heat gloves, remove from the BGE and allow to cool, remove from the cookie sheet and store tightly covered
Be sure cookies are fully cooled before covering
Grills / Grill Gear Used:
Big Green Egg, Large Available at your local Ace Hardware
Charcoal, Lump, Big Green Egg Available at your local Ace Hardware
For more helpful Tips & Advice visit Tips.acehardware.com.
Published: 11/30/2020
