The Best Gingersnap Cookies
This cookie delivers everything that you love about a good gingersnap. The spicy heat of fresh ginger with just the right amount of sweetness and spice.
Gingersnap Cookies
Yields about 40 cookies
Oven 300℉, 148℃
In a medium-sized bowl, whisk together:
2½ cups of all purpose flour ( 300g plain flour)
2 teaspoons baking soda
1/2 teaspoon salt
In a 9 to 10 inch skillet over medium heat, melt
12 tablespoons of unsalted butter, 170g
as the butter melts, swirl the pan until foaming subsides and the butter solids are brown, about 3 to 4 minutes.
Pour the hot melted butter into a large bowl and immediately add:
2 tablespoons of ground ginger
2 tablespoons of freshly grated ginger
4 tablespoons of crystallized ginger, cut into a small dice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Set the butter mixture aside to cool slightly, about 2 minutes. Then add:
1¼ cup of dark brown sugar, 280g
(an additional video will show you how to make dark brown sugar if needed)
1/4 cup molasses or treacle, 85g
1 large egg plus one egg yolk
Mix molasses and eggs into the butter mixture, then add the flour and mix just enough to combine.
Place dough, covered into the refrigerator for an hour.
(At this point, the dough can be stored in the fridge for a couple of days, or frozen for about one month.)
Set up two cookie sheets with parchment paper. You will also need a plate containing 1/2 cup, 100g of granulated sugar.
Roll dough into 1 inch, or 2 cm balls, and roll each ball in the granulated sugar. 20 balls should fit on each cookie sheet.
Bake for 15 minutes, then rotate pans and bake for an additional 10 to 12 minutes, for a total baking time of 25 to 27 minutes. The cookies will be slightly brown along the edges. Slide the parchment with the cookies onto a cooling rack.
These cookies will be crisp on the edges and chewy inside. They can be stored in an airtight container for up to two weeks, but they won't last that long. ????
Enjoy!!
Cookie Recipes : Gluten-Free Gingersnap Cookies Recipe
Gingersnap cookies can be made gluten free with this recipe. Make your gluten-free gingersnaps with help from a pastry chef in this free video on cookie recipes.
Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann
Ginger snaps
Cuisine Fiend: Thin and super-crunchy, spicy and melting, old fashioned ginger snaps are a snap to make! Grab that jar of stem ginger from the back of the cupboard and put the syrup to good use. Full recipe at:
How to Make the Best Ever Ginger Molasses Cookies (Better Than Starbucks!)
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BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
Ingredients
* 1 1/4 cup unsalted butter at room temperature
* 2 cups white sugar
* 2 eggs
* 1/2 cup molasses
* 4 cups all purpose flour
* 1/2 tsp salt
* 4 tsp baking soda
* 2 tsp ground cinnamon
* 1 tsp grated fresh ginger or powdered ginger
* 1/2 tsp ground cloves
* 1/3 cup white sugar for rolling
Instructions
* Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
* Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
* Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
* Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
* In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
* Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
* Cover the dough with plastic wrap and chill in the fridge for one hour.
* After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
* Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
* Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
* When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
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Gingersnap Cookies | Easy Royal Icing
Gingersnap Cookies – I was tossing between gingerbread cake or cookies. I decided to do cookies for a change, plus there will be some fun with the royal icing too. Cookies are best as a gift for the season, and they can last at least a month in an air tight container. Knowing there are so much to do such as cleaning and cooking for Christmas, it will be ideal to bake these in advance. You can prepack these in an air tight maison jars, which can be used for both decorations and giveaways. Hope you’re inspired to make these easy and amazing cookies. Enjoy!
FULL RECIPE, visit my blog at
Ingredients:
• Gingersnap Cookies
2 cups + 2 tbsp (265g) all-purpose flour or plain flour
1 ½ tsp baking soda
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
¾ cup (168g) unsalted butter, room temp
2/3 cup (135g) brown sugar
¼ cup (85g) molasses
1 large egg, beaten
½ tsp vanilla extract
• Royal Icing
1 egg white (pasteurised egg, safe to eat purpose)
1 tsp lemon juice
2 cups (250g) icing sugar or powdered sugar
Instructions:
• Gingersnap Cookies
1. Preheat oven at 180°C/350°F.
2. In a bowl, add all the dry ingredients. Give them a good whisk. Set aside.
3. In another large bowl, add butter and sugar. Mix until creamy. Then add molasses and vanilla extract. I actually almost forgotten to add the vanilla which I added later. Add the egg. Mix them well to combine.
4. Add in the dry ingredients. Fold until the flour disappear, and dough will slowly come together.
5. Cover the dough with a cling film and refrigerate it for about 1 hour to harden the dough.
6. One hour later, use a cookie scoop to get uniform size, but you can use any spoons to scoop the dough. Roll it into a ball. Place the ball into a bowl of granulated sugar. Roll and cover it with the sugar, and then place it on a baking pan. Space out the dough, make sure there is space around each ball. Then use a flat surface to press down the dough to about half centimetre thick. I happened to have a measuring cup with a flat bottom, perfect for the use.
7. Bake them in the preheated oven at 180°C/350°F for 10-15 min depending on your desired chewiness or crispiness of the cookies. I baked 2 batches. One for about 10 min. Those give a softer and chewy texture. The other I baked for 15min. Those give a crispy texture. For are good for piping with royal icings.
• Royal Icing
8. In a large bowl, add egg white, lemon juice and icing sugar. Mix until it is combined and sticky consistency.
9. Put about 1 tbsp each in 2 small bowls. Add the green and red colorings respectively. Transfer them into a piping bag immediately before drying up.
10. For the rest of the white icing, add water little by little as we need a more runny consistency for the white surface. Once you achieved the desired consistency, transfer into a piping bag immediately to avoid drying up.
11. For this icing design, pipe the white surface first. Then let it rest for 2-3 min to set and dry before piping something on top. Then pipe the ornament on top and also let it rest for at least 5 min so that it is completely dry before serving or storing them.
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The Best Chewy Gingersnaps Cookies Recipe - An Easy Cookie recipe by Pip and Ebby
Learn how to make easy chewy gingersnaps cookies!
FULL RECIPE:
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