Every year, I look forward to the GIANT gingersnap cookies from
Breezy Hill Orchard’s stalls at the Christmas pop-up markets in New York. If I’m being honest, those cookies are the only reason I even go to the holiday markets (which are some of the most impressive in the country), they’re that good. Whether you’re trying to avoid the crowds (relatable!) or just don’t live in NYC, this near-copycat recipe is for you. These gingersnaps are big, gingery, and extra extra chewy, perfect whether you’re setting some out for Santa on Christmas Eve, gifting them to friends and loved ones, or just enjoying them at home while watching a classic holiday movie (mine’s Elf!). Read on for more info about these perfect Christmas cookies, then get ready for your kitchen to smell incredible when you bake a batch.
The main difference between these and their inspiration is size. These cookies are large, but Breezy Hill Orchard’s are absolutely huge. I almost always end up sharing theirs or splitting them in half to save for later, so I made these a little more manageable. Feel free to scoop yours larger or smaller, just make sure to adjust your baking time.
Though you could just eat these as is, I’d be remiss not to tell you my other favorite thing to do with gingersnaps—turn them into a twist on a classic graham cracker crust for all your holiday pies. Our no-bake pumpkin cheesecake and our caramel apple cheesecake both use a gingersnap crust to great effect, but really, I think any pie or cheesecake recipe could benefit from the added spicy depth of flavor in its base.
Made these? Let us know how it went in the comments below.
Every year, I look forward to the GIANT gingersnap cookies from
Breezy Hill Orchard’s stalls at the Christmas pop-up markets in New York. If I’m being honest, those cookies are the only reason I even go to the holiday markets (which are some of the most impressive in the country), they’re that good. Whether you’re trying to avoid the crowds (relatable!) or just don’t live in NYC, this near-copycat recipe is for you. These gingersnaps are big, gingery, and extra extra chewy, perfect whether you’re setting some out for Santa on Christmas Eve, gifting them to friends and loved ones, or just enjoying them at home while watching a classic holiday movie (mine’s Elf!). Read on for more info about these perfect Christmas cookies, then get ready for your kitchen to smell incredible when you bake a batch.
The main difference between these and their inspiration is size. These cookies are large, but Breezy Hill Orchard’s are absolutely huge. I almost always end up sharing theirs or splitting them in half to save for later, so I made these a little more manageable. Feel free to scoop yours larger or smaller, just make sure to adjust your baking time.
Though you could just eat these as is, I’d be remiss not to tell you my other favorite thing to do with gingersnaps—turn them into a twist on a classic graham cracker crust for all your holiday pies. Our no-bake pumpkin cheesecake and our caramel apple cheesecake both use a gingersnap crust to great effect, but really, I think any pie or cheesecake recipe could benefit from the added spicy depth of flavor in its base.
Made these? Let us know how it went in the comments below.
- Yields:
-
16
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 30 mins
- Cal/Serv:
- 284
Directions
-
- Step 1
In a medium bowl, whisk together flour, ginger, cinnamon, salt, baking powder, baking soda, and cloves.
- Step 2In a large bowl, whisk together oil, molasses, sugars, egg, and vanilla. Add dry ingredients to wet and mix until just combined. Refrigerate dough for 1 hour.
- Step 3Preheat oven to 350° and line two baking sheets with parchment. Add sugar to a small bowl.
- Step 4Using a large cookie scoop (about 3 tablespoons), scoop chilled dough directly into sugar and roll to coat, then place on prepared baking sheet 3” apart. Dough will still be very soft and won’t hold its shape completely.
- Step 5Bake until edges are barely set and tops are crinkled, but centers are still soft, 14 to 15 minutes.
- Step 6Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to let cool completely.
- Step 1
Related Video: Gingerbread Blondies
