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. Better double this recipe, just in case.

Print Recipe Here: Big Green Egg Gingersnap Cookies

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Yield: 18 Large Cookies, 36 small cookies

Prep time: 15 minutes

Cook time: 10-13 minutes, depending on desired doneness 

Ingredients:

• ¾  Cup - Salted Butter (softened)
• 1 Cup - Granulated Sugar
• 1 Ea - XL Egg
• ¼ Cup - Molasses
• 1 tbsp - Vanilla Extract (or paste)
• 2 Cup - All Purpose Flour
• 2 tsp - Baking Powder
• ¼ tsp - Kosher Salt
• 1 ½ tsp - Ground Cinnamon
• 1 tsp - Ground Cloves
• 1 ½ tsp - Ground Ginger
• ½ Cup - Granulated Sugar (for coating cookie dough balls)                         

Directions:

1. In a large bowl or in a mixer with paddle, cream together the butter and sugar until combined
2. Add the eggs, molasses and vanilla and mix lightly to combine
3. In a separate bowl combine the flour, salt, baking soda, cloves, cinnamon and ginger.  Mix well
4. Slowly add the dry ingredients into the bowl of wet ingredients
5. Mix until a dough forms
6. Scoop the cookie dough out using either a #24 scoop or about 2 rounded tbsp, roll into a ball
7. Roll the dough ball in the sugar and coat well
8. Place onto a cookie sheet and slightly flatten the cookie
9. Start Big Green Egg,
   • Setup for Indirect Cooking, add a pizza stone (if you have one) and adjust temperature to 350˚
10. 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
11. Using oven mitts or heat gloves, remove from the BGE and allow to cool
12. Remove from the cookie sheet and store tightly covered
13. Be sure cookies are fully cooled before covering

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Published:  11/30/2020