![]() ![]() To keep the cookies from getting too dark during baking, line your baking sheet with a silicone baking mat or parchment paper.Pop the remaining dough into the freezer between batches to keep it cold. Chilling the dough ensures that the cookies don’t spread and become flat during baking, and also helps to create the desired texture. Be sure to chill the dough in the refrigerator for at least two hours.For maximum spicy flavor, make sure your ground cloves and ground ginger are very fresh. Don’t use the old bottles of spices that have been lingering in your pantry for years.Don’t use blackstrap molasses because your cookies will turn out very bitter. Use all-purpose cooking molasses for this recipe.The dark brown sugar will give it extra molasses flavor and a darker color. When it comes to brown sugar, you can use either dark or light brown sugar.Tips for making Old-Fashioned Gingersnap Cookies: These Gingersnaps are just the kind of cookie that you can imagine putting out on a plate for Sants (along with a cold glass of milk, of course!) And truth be told, I am rather fond of their simplicity. And while it’s true that these cookies are not showy, the flavor is amazing. ![]() This recipe for Ginger Snap Cookies is an authentically vintage recipe that I’ve been using for many years. (And if you’re looking for holiday cookie recipes, check out my recipe for Key Lime Snowball Cookies.) And because they freeze so well, I like to stash a few batches in the freezer and pull them out throughout the holiday season when I need them. They’re perfect to serve as a Christmas cookie, but they’re good any time of year – especially with a cup of tea or coffee for dipping. Then, bake as usual.Īny leftover gingersnaps can be stored in an airtight container at room temperature for up to 5 days.These Old-Fashioned Ginger Snap Cookies have crispy snap and a festive, ginger-spiced bite, combined with a rich molasses cookie flavor. Make the dough, scoop, and freeze these cookies for up to 12 weeks.They may lose some of their snap, but it would be totally worth it! For a delicious variation, try adding 1 cup (6oz/170) of finely chopped bittersweet chocolate to the dough before rolling.These sturdy cookies travel well and make a lovely holiday gift in a pretty box with a ribbon!.These cookies need to cool on the pan for a long time to help firm them up, so they are nice and crunchy.I use both fresh and ground ginger for extra flavor, but if you don’t have fresh ginger, you can replace it with an additional teaspoon of ground ginger.Gemma’s Pro Chef Tips For Making Crispy Gingersnap Cookies Bake the cookies for 15 minutes before transferring them to a wire rack to cool completely.Place the sugared dough ball on the baking sheet and repeat with as much dough as you can fit on two sheets, keeping the cookies 2-3 inches (5-7cm) apart. Roll about 1 tablespoon of dough into a ball, then roll the ball in the sugar.Place the remaining granulated sugar - ⅓ cup (2½oz/71g) - on a small plate.Fold the dry ingredients into the wet until fully combined.Mix the flour, baking soda, cinnamon, ground ginger, cloves, and salt in another bowl.Whisk in the molasses, egg, and grated ginger until fully combined.Using a mixer or by hand in a medium bowl, beat the butter, ¾ cup (6oz/170g) granulated sugar, and brown sugar until it is light and fluffy.Preheat your oven to 350☏ (180☌) and prepare your baking sheets by lining them with parchment paper.Here is how you make gingersnaps - and don’t forget that all the measurements & printable recipe are further down on the page: These cookies are a (sorry) snap to make, and they’re a wonderful holiday treat. I roll mine in a little bit of sugar before I bake them off for that extra touch of crunch and sweetness. They’re flavored with warming spices and sweetened with molasses and a little bit of sugar. They’re great for dunking into coffee, tea, or hot chocolate because they’re sturdy enough to not fall apart in your drink. Unlike my chewy molasses cookies, these are a traditional gingersnap, which means they are crispy and crunchy. The warming spices will really make you feel so comfy! ![]() Or enjoy them with a nice cup of tea and a great book. Place a batch of these cookies in a pretty tin and wrap them up for a homemade holiday gift. ![]() For my gingersnaps, I add cinnamon, ginger, clove, and a touch of molasses, which adds a nice, subtle bitter note, somewhat like cocoa. No one wants to bite into a cookie and get a mouthful of clove flavoring. They’re also filled with the perfect balance of spices no one flavor overpowers the other. ![]()
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