What is it like to smell warm spices? Her house always smelled like a bakery, symphony of cinnamon, cloves, and ginger. Is there a way around the While everyone else was obsessed with her sugar cookies, I was always drawn to her slightly humble, sweet and sarcastic manner. What are some of the best gingersnap They were crispy on the edges, chewy in the middle, and packed with that unmistakable gingersnap. They’re kind of like the sophisticated older cousin of regular chocolate chip cookies – familiar, but not so good. Is it comforting to have a bit more personality? I’ve finally perfected her recipe (with a few tweaks, of course)! ), and I’m so excited to share it with you.
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What is gingersnap cookie?
Gingersnap cookies are basically intensely flavored spice cookies. What are the best sugar cookies you’ve ever had? Think of them as the spice rack’s way of saying, “Hello! “They get their signature kick from ginger, cinnamon, and cloves (sometimes even a pinch of salt). They’re often made with molasses, which gives them a deep, rich color and heaviness. I love Christmas cookies, but I crave them all year round. The “snap” in gingersnaps comes from their crispness, though I prefer mine with a bit of chew, which is good for beginners. What is the best recipe for a burger?
Why you’ll love this recipe?
What are some good reasons to eat gingersnap cookies? First off, the flavor is just amazing. What is the best combination of spices and molasses in a cookie? What is comforting and exciting? What is a far cry from store bought gingersnaps? What I love most about this is how easy it actually is to make. Don’t let the spices intimidate you! It’s mostly just measuring and mixing, and even a beginner baker can totally nail it. What are some basic pantry items that you already have on hand? What is the versatility? Can you serve these with coffee, crumble them over ice cream, or even use them as a snack? How do I make a cheesecake crust? What are some of the best gingersnap recipes? Is it worth making a batch for under $10?
How do you make gingersnap cookies?
Quick Overview
How do you make gingersnap cookies? How do you whisk together dry ingredients, cream together wet ingredients and combine. What is the best way to chill dough? ), roll into balls, coat in sugar, and bake. What really helps develop that amazing gingersnap flavor and prevents the chilling step from happening? How do I stop my cookies from spreading too thin? Don’t skip it! It’s my secret weapon to perfect cookies every time.
Ingredients
For the cookies: For your convenience.
* 2 1/4 cups all-purpose flour: Good quality flour makes a difference in texture.
* 2 teaspoons ground ginger: Don’t skimp on the ginger! What gives gingersnap that kick?
* 1 teaspoon ground cinnamon: Adds warmth and depth of flavor.
* 1/2 teaspoon ground cloves: A little goes a long way! Cloves can be overpowering, so be careful.
* 1/4 teaspoon ground nutmeg: This is optional, but I love the subtle warmth it adds.
* 1 teaspoon baking soda: Helps the cookies rise and become crisp.
* 1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
* 3/4 cup (1 1/2 sticks) unsalted butter, softened: 1/4 cup (1/2 stick) unsweetened butter. Make sure it’s softened, not melted, for best results.
* 3/4 cup granulated sugar: For sweetness and crispness.
* 1/4 cup packed brown sugar: Adds moisture and chewiness.
* 1/2 cup molasses: This is essential for that classic gingersnap flavor. I prefer unsulphured molasses.
* 1 large egg: Binds the ingredients together.
* 2 tablespoons milk: Adds moisture and helps create a smooth dough.
For Rolling:
* 1/4 cup granulated sugar: For coating the cookies and adding extra sparkle.
How do I learn step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. How do I remove cookies from my computer? I’ve tried skipping parchment paper before, and it’s just not worth the hassle. Is this a good one?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg (if using), baking powder, salt, and pepper. Set aside. What is the difference between salt and soda What is the best way to evenly distribute spices? What is so good about a potato is that it is packed with flavor. I find that a good whisking also gets rid of any lumps in the flour and baking soda.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. If you have a stand mixer, you can use swivel mixer or hand mixer. Then, beat in the molasses and egg until well combined. Make sure the butter is properly softened! How well do sugars cream work? The mixture should be light, airy, and pale in color.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix cookies? The dough will be fairly stiff, and that’s exactly what you want. If you find the dough too sticky, add a tablespoon of flour to it until it becomes manageable.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours. Is it safe to This is super important! Chilling allows the flavors to meld together and the dough to firm up, preventing the cookies from sticking together. Is it possible to spread too thin during baking? I always chill my cookie dough overnight. It is a lifesaver.
Step 6: Shape & Coat
Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar, coating evenly. Place the coated balls on the prepared baking sheets, leaving about 2 inches between each cookie. The sugar coating gives the cookies a beautiful sparkle and adds extra sweetness and crunch.
Step 7: Bake
Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Don’t overbake! Overbaking will result in dry, crumbly cookies. The cookies will continue to firm up as they cool. I always set a timer for 8 minutes and check them frequently after that. Every oven is different!
Step 8: Cool
Let the cookies cool on the baking sheets for a few minutes before transferring them to clingfilm. Set aside. To cool completely. This prevents them from breaking apart while they’re still warm and soft. I always let them cool completely before I sneak one – the patience is worth it!
Step 9: Slice & Serve
Gingersnap Cookies are best served fresh, but they will keep for several days in an airtight container. What are some good recipes to serve with a cup of coffee, tea, or milk? What are some of the best ways to serve them with ice cream?
What should I serve it with?
Gingersnap Cookies are so versatile! What are some of the best ways to elevate your experience?
For Breakfast:Pair them with a strong cup of black coffee or chai latte. The gingersnap spice complements the bitterness of coffee perfectly. I love dunking them in my coffee – it’s a simple pleasure that starts my day off right.
For Brunch:Arrange them on a platter with other cookies, scones, and pastries for an elegant brunch spread. Serve with a mimosa or sparkling cider. They look great on tee tray!
As Dessert:Serve warm with a scoop of vanilla ice cream or whipped cream. The warm spices and cool cream create a delightful contrast. What are some good ways to serve them on top of a pumpkin pie?
For Cozy Snacks:Enjoy them with a glass of milk or hot chocolate. What are some good comfort foods for reading a book? How did you get through the winter?
In my family, we always had them with a mug of steaming hot apple cider during the holidays. I have a tradition that I cherish to this day.
How do you make gingersnap cookies?
How do you make gingersnap cookies? What are some of the best tips and tricks I have learned over the years?
Spice Freshness: Use fresh spices! Spices lose their potency over time, so make sure yours are relatively new. The fresher the spices, the more flavorful your cookies will be. I keep mine in an airtight container in a cool, dark place.
Butter Temperature: Make sure your butter is properly softened, not melted. Softened butter creams better with the sugars, creating a light and airy dough. I usually take mine out of the refrigerator about an hour before I start baking.
Molasses Type: Use unsulphured molasses for the best flavor. Blackstrap molasses is too strong and bitter for this recipe. I’ve learned this the hard way!
Chilling Time: Don’t skip the chilling time! Chilling the dough is essential for developing the flavors and preventing the cookies from spreading too thin during baking. Overnight is best, but at least 2 hours is required. I sometimes will prep the dough the night before if I know I won’t have a lot of time the next day.
Baking Time: Don’t overbake the cookies! Overbaking will result in dry, crumbly cookies. Bake them until the edges are set and the centers are slightly soft. They will continue to firm up as they cool. A good trick to use is checking frequently and when you see the edges start to set and the centers are a little soft, take them out and let them cool on a wire rack.
Sugar Coating: Coat the cookies generously in sugar for extra sweetness and sparkle. I like to use a shallow bowl filled with sugar and roll each cookie ball around until it’s completely coated.
Ingredient Swaps:If you don’t have molasses, you can substitute dark corn syrup, but the flavor won’t be quite the same. You can also add a pinch of cayenne pepper for a little extra heat. If you are allergic to Gluten you can substitute the flour with almond flour. If you want to make this vegan, substitute the butter for coconut oil and the milk for any kind of plant milk.
Storing and Reheating Tips
Want to keep your gingersnap cookies fresh and delicious for as long as possible? Here are some storage and reheating tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Make sure the container is tightly sealed to prevent them from drying out. I usually line the container with parchment paper to keep them extra fresh.
Refrigerator Storage: You can also store the cookies in the refrigerator for up to 2 weeks. Just make sure to bring them to room temperature before serving for the best flavor and texture. I actually like them cold sometimes!
Freezer Instructions: For longer storage, you can freeze the cookies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before serving. This is great for baking in advance!
Glaze Timing Advice: These cookies don’t have a glaze, but a great substitute to add is powdered sugar. Add it right before serving for the best flavor and look!
Frequently Asked Questions
Final Thoughts
These gingersnap cookies are more than just a recipe; they’re a trip down memory lane, a warm hug on a cold day, and a little bit of holiday magic all rolled into one. I truly believe they’re worth trying because they’re easy to make, incredibly flavorful, and always a crowd-pleaser. If you love these cookies, be sure to check out my other holiday cookie recipes! And most importantly, don’t forget to rate this recipe!
Gingersnap cookies
Ingredients
Main Ingredients
- 1 cup packed light brown sugar
- 0.5 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon molasses
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the brown sugar and butter until light and fluffy. Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, ginger, cloves, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
