Crispy Snappy Gingersnaps | The best & addictive gingersnap cookies !
The Christmas season wouldn't be complete without gingersnap cookies.
These thin, crispy, snappy and extremely delicious gingersnaps are packed with a perfect spice balance without being overwhelming. Whenever you break this gingersnap in half, it snaps! This is one of our absolute favorite kinds of gingersnaps. If you are a fan of crispy gingersnap cookies, this is the recipe for you!
**FOR THIS FULL WRITTEN RECIPE, INSTRUCTIONS,TIPS/NOTES PLEASE VISIT :
Ingredients
1 ½ Cup All-Purpose Flour ( add extra 2 ½ - 3 tablespoons if dough is wet)
2 Teaspoons Ground Cinnamon Powder
2 Teaspoons Ground Ginger Powder
⅛ Teaspoon Allspice Powder
1 Teaspoon Baking Soda
½ Cup Salted butter (room temperature)
¼ Teaspoon Salt (*If using unsalted butter)
⅔ Cup White Granulated Sugar
¼ Teaspoon Vanilla Extract
1 Large Egg
2 ½ Tablespoons Molasses
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Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
The Best Ginger Snap Cookies Ever
Ingredients
¾ c. unsalted butter (softened)
1 c. granulated white sugar
¼ c. molasses
1 egg
2 c. all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
3 tsp. ground ginger
½ tsp. cloves (optional)
1 tsp. salt
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Ginger Nuts - Crunchy Ginger Biscuits
Ginger Nuts are a favourite biscuit/cookie from my childhood. Crisp and crunchy and with the lovely spicy flavour they make a great snack with a cup of tea at almost anytime. Quick and easy to make too, you can be eating them within an hour.
Chapters/Time Codes
0:00 Gingernuts
0:38 Preheat the oven
1:01 Ingredients
2:06 Make the dough
5:25 Divide and shape
7:10 Bake
8:00 Taste Test
Recipe:
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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
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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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Chewy Ginger Molasses Cookies Recipe
Hands down, these Ginger Molasses Cookies are the greatest in the entire world. They’re soft, chewy, and come full of ginger-molasses flavor! This is going to be your new favorite spice cookie — guaranteed!
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You can print out the recipe here:
When TAK was an at-home bakery, I made thousands of these cookies. They were a holiday staple for my customers and they’re still a holiday staple in our home. Now, they can be one in yours!
Their salty-sweet nature makes them absolutely addictive. And that soft, chewy interior in combination with that crunchy sugar on top just cannot be beaten!
So we’re going to start with the cookie dough, I’ve got lots of great tips for y’all along the way so be sure to watch the video to the end!
INGREDIENTS:
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon ground cloves
* 1 cup light brown sugar packed
* 3/4 cup + 2 tablespoons canola oil
* 1/3 cup dark molasses
* 1 large egg
* 1/2 cup coarse sugar crystals if desired
HOW TO MAKE GINGER MOLASSES COOKIES
1. Whisk together flour, baking soda, and spices.
2. Mix brown sugar, molasses, oil, and egg.
3. Add dry ingredients to wet ingredients.
4. Scoop, roll in sugar, and bake!
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If #Christmascookies soothe your soul and #baking is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!