Gingersnaps are snappy in both name and flavor, even though they are not always as crispy as the name seems to promise that they will be. To honor both types of cookies in our ongoing Christmas Cookie of the Week feature, I have two recipes for gingersnaps: one crisp and one soft.

The crisp cookie is from a recipe that has been circulating around the blogs for about 2 years now and it comes from Chez Panisse, though it was originally posted by Renee of feeding dexygus seconds. The cookies are very thin and each piece of dough is sliced off a frozen brick, so the cookies turn out in an unusual rectangular shape. They are buttery, flavorful and, due to the fact that they are extremely light, they are very addictive.

The second recipe is for chewy, soft gingersnap cookies. I spotted this recipe and was immediately attracted to its simplicity and the fact that it uses part whole wheat flour, since it never hurts to get a couple extra nutrients in during the holidays. The cookies are moist and surprisingly satisfying. I used pearl sugar to finish them off, but you can use any coarse sugar to create a nice, crisp top.

First, the crispy:

Chez Panisse Gingersnaps
1 cup unsalted butter, softened
1 1/4 cup + 2 tbsp sugar
1/2 tsp vanilla extract
1 large egg + 1 egg yolk
1/3 cup molasses
3 cups all purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp ground ginger
1/8 tsp finely ground black pepper

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the vanilla and the eggs, followed by the molasses, mixing until smooth and well-combined.
Sift the dry ingredients together over a medium bowl and, with the mixer on low speed, gradually add to the butter mixture until it just comes together.
Line a 9" x 5" loaf pan with plastic wrap (leave about 3" at each edge) and press the dough into the pan, smoothing the top as best you can. Cover with the extra plastic wrap and freeze until very firm, at least 6 hours or overnight. Dough can be stored in the freezer for a couple of weeks so you can slice as needed
Unwrap and remove dough from the pan. Slice brick into very thin slices, no more than 1/8" thick, using a very sharp knife. Cleaning the knife frequently will help. Work quickly and return the dough to the freezer if it gets too soft. Place cookies on a parchment-lined baking sheet and bake at 350 degrees until the edges turn dark brown, about 12 minutes.
Continue baking cookies in batches until there is no more dough left.

The chewy (pictured above):

Whole-Grain Gingersnaps
1 cup all purpose flour
1 cup whole wheat flour
1 tsp ground ginger
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
6 tablespoons butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 cup molasses
Nonpareils, round white sprinkles, pearl sugar, other coarse sugar

In a medium bowl, whisk together whole wheat and white flours, ginger, cinnamon, baking soda, and salt.
In a large bowl, cream together sugar and butter until light. Beat in egg and vanilla, followed by the molasses.
Gradually add flour mixture to the butter mixture, working at a low speed, until the dough just comes together. Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350F.
Shape dough into 1-inch balls, dip the top half into sprinkles/sugar and place on a parchment-lined baking sheet. Bake for 9-11 minutes until the edges are set and the tops are slightly cracked. The cookies will still look a bit undercooked, but that is ok. Allow to cool on baking sheet for 3-4 minutes before removing to wire rack to cool completely.
Store in an airtight container.
Makes about 3 dozen.