Make the Best Gingersnap Cookies: An Old-Fashioned Cookie
This ginger snap recipe makes an old fashioned, bakery-worthy cookie. Look at the crinkled tops of these traditional ginger snap cookies. They have great texture. You can bake these crisp or chewy.
Gingersnaps are delicious Christmas cookies. You'll love that these cookies aren't too sweet, with the perfect spice flavor. Gingersnaps are one of my favorite holiday cookies.
Try some vanilla ice cream between two cookies in the summer.
#gingersnapcookies #spicecookies #bestcookies
Recipe:
Makes 26-30 3-inch cookies
Ingredients
1 cup packed brown sugar, I use light brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
granulated sugar for rolling the cookies
How To Make Soft Gingersnap Cookies
A soft Gingersnap Cookie Recipe! Simple and perfect for this holiday season (though you'll find me eating them all year 'round).
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RECIPE:
Ingredients
¾ cup unsalted butter softened (170g)
1/2 cup granulated sugar 100g
1/2 cup dark brown sugar firmly packed (100g)
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour 280g
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling
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Recommended Equipment
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Instructions
00:00 Introduction
00:37 Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
00:42 In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
01:06 Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
01:46 Stir in egg.
02:03 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
02:24 Gradually stir dry ingredients into wet until completely combined.
02:49 Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
03:26 Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
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Homemade Gingersnap Cookies Recipe (aka Gingersnaps) - And the Trick to Making Them Extra Crispy!
Just like the name says, Gingersnap Cookies are rich with ginger and spice flavor and should be crispy enough to “snap” when they break. Sweetened with brown sugar and aromatic with warm spices, these satisfyingly crunchy Gingersnaps are a festive addition to a holiday cookie tray.
After you pull these cookies out of the oven there's an easy trick that makes them super crispy - just press them flat with a glass and let them cool!
Find the full recipe on my blog:
Ginger Snaps Recipe
Ginger Snaps
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Snappy, Crispy Gingersnap Cookies
This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies!
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RECIPE:
When I set out to make a Gingersnap Cookie recipe I wanted them to be classic. And classic Gingersnaps are crisp. They, well, snap when you break them. They crunch when you bite into them.
Ingredients
7 tablespoons unsalted butter melted and cooled until no longer warm to the touch.
1/2 cup granulated sugar 100g
1/4 cup dark brown sugar firmly packed (50g)
1/2 teaspoon vanilla extract
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Pinch ground black pepper 1/16 teaspoon
2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
1 large egg yolk
2 Tablespoons whole milk
1 2/3 cup all-purpose flour 210g
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling
DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Recommended Equipment
Glass mixing bowls (Affiliate Link):
Kitchen Scale (Affiliate Link):
Instructions
00:00 Introduction
00:18 Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
00:25 In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
01:43 Add molasses, egg yolk, and milk and stir until completely combined.
02:15 In a separate bowl, whisk together flour, baking soda, and salt.
02:33 Gradually stir dry ingredients into wet until completely combined.
02:55 Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
03:33 Transfer to prepared baking sheet, spacing cookies 2” apart.
03:47 Transfer to 315F (155C) oven and bake for 22 minutes.
03:56 Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
04:20 Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).
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How To Make The Best Ginger Biscuits - The Brilliant Baking Show
In this Baking Bites episode, we show you how to make the best home made Ginger Biscuits.
The ingredients and recipe are in the notes below.
Email us and send in your question for the show to brilliantbakingshow@gmail.com
or contact us at
Twitter.com @brillbakingmag
Filmed, Directed & Edited by Damien Trent
a Doktored Films Production
Contact Doktored Films:
doktoredfilms@gmail.com
Twitter.com @damientrentfilm
Ginger Biscuits - Makes around 20 biscuits
175g self-raising flour
115g soft brown sugar
1 level tsp bicarbonate of soda
55g unsalted butter
1 heaped tsp ground ginger
1 rounded tsp golden syrup
1 medium egg (beaten)
Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.
Place the flour, bicarbonate of soda and ground ginger in a mixing bowl. Mix until combined.
Place the sugar, butter and golden syrup in a saucepan. Place on the hob and melt together.
Add the melted ingredients to the flour mix, add the beaten egg and combine together. Mix well. The mixture will be soft.
Take some mixture and roll it in your hand. You want the ball to be the size of a walnut. Place on a baking tray lined with greaseproof paper. Leave some space as the biscuits will spread during the bake.
Bake for 10 to 15 minutes.
Take out of the oven and cool on a wire rack.