How To make Maple Ginger Snaps

Gingersnaps

You'll love these perfectly crisp and chewy gingersnap cookies, they basically taste like Christmas! Every holiday cookie platter needs some of these easy to make and delicious cookies.

RECIPE:

Gingersnaps are one of my favorite holiday treats. Not too sweet, perfectly spiced, and they have a great texture. I roll them in cinnamon sugar before baking but you can enjoy them plain or flatten/roll them out then drizzle with a glaze or royal icing after baking.

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Amazon:
Facebook:
Instagram:
Pinterest:
Website:

Gingersnap Cookies

This easy gingersnap recipe makes thin and crispy delicious cookies and are perfect to add to the holiday baking list! These gingersnap cookies are so good with hot tea or coffee anytime of the year, but especially in the fall and winter months since they are packed full of warm spices like ground ginger, cinnamon, nutmeg, and cloves. Feel free to add more or less of the spices in this recipe or you can use freshly grated ginger instead of ground ginger to really amplify the ginger flavor in these gingersnap cookies. Cardamom and allspice are also great options to use if you are out of any of these ground spices or do not like the flavor of them. Store these gingersnap cookies for up to one week at room temperature or freeze for one month.

Directions

1. Add unsalted room temperature butter, granulated sugar, and light brown sugar to a bowl of a hand or stand mixer and mix together until combined. Add one large egg
and unsulfured molasses. Make sure to use plain and unsulfured molasses and not black strap molasses as black strap molasses has a very bitter taste.

2. Add baking soda, salt, ground cinnamon, ground cloves, and ground ginger and mix together until combined. You can also use freshly grated ginger in this recipe instead of ground ginger, which will really bring out the ginger taste. Cardamom and Allspice are also great options to use in Gingersnap cookies.

3. Add the all-purpose flour and only mix until combined making sure not to over mix the dough. Only mix until the flour is combined as over mixing the dough will cause the dough to develop gluten, which will result in very flat and dense cookies. Scrape down the bowl as needed making sure anything stuck on the sides and bottom gets incorporated into the dough. Using a spatula or your hand mixer, give the dough a quick mix to make sure everything is mixed together.

4. In a small bowl, add granulated sugar or sanding sugar, and using a cookie scoop or your hands, scoop the dough into balls. Roll the dough in the granulated sugar or sanding sugar until completely covered.

5. Place the dough on a baking sheet lined with parchment paper, leaving enough room in between to allow them to spread. Place the tray in a 350 ° Fahrenheit preheated oven for around 10 minutes or until they start to turn a light brown around the edges and the tops start to crack. Store these cookies out at room temperature for up to one week or freeze for up to one month.

Ingredients

12 tbsp unsalted butter room temperature (1-1/2 sticks)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup unsulphered molasses (Grandma's Molasses brand)
1 large egg
1/4 tsp salt
2 tsp baking soda
2 tsp ground ginger (or freshly grated ginger)
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 1/4 cup all-purpose flour

Sugar Topping

1/2 cup granulated sugar or sanding sugar

Bake in a 350°F preheated oven for 10-12 minutes or until the edges start to turn a nice golden brown or the tops of the cookies start to crack.

Other Videos to Watch!

Gingerbread Biscotti-

Easy No Chill Sugar Cookies-

3 Ingredient Chocolate Chip Cookies: Chocolate Chips:

4 Giftable Cookies in a Jar:

Cookie Playlist-

As an Amazon associate, I earn money from qualifying purchases you may make. These purchases help support my channel at no extra cost to you.

Kitchen Aid:

Kitchen Aid Glass Bowl with Lid:

Cookie Trays:

Cooling Rack-

Measuring Cups-

Measuring Spoons-

Cookie Scoops-

Photo & Video Equipment Used:

Nikon Z6II -

Nikkor Lens 28-75 2.8 -

Tripod for Overhead Shots -

Lights -

Song: Do Whatever You Like by Hallman

Soft Lemon Crinkle Cookies | Em’s Kitchen

How to Make Soft & Chewy Lemon Crinkle Cookies

INGREDIENTS
for 20 cookies

1/2 cup butter, softened (113g)
3/4 cup granulated sugar (150g)
1 egg
2 tbsp fresh lemon juice (30ml)
1 tbsp lemon zest (6g)
1 1/2 cups all-purpose flour (192g)
1/2 tsp baking powder
1/8 tsp salt
2-4 drops yellow food coloring (optional)
Powdered sugar for coating

Bake at 350°F (180°C) for 12 minutes.
Enjoy!

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.

Ginger Snaps Recipe - Holiday Desserts

Today we are making ginger snap cookies for the holidays!

Gluten-Free Ginger Cookies

Gluten-Free Ginger Cookies

Follow me :)))

Ingredients
1 Egg
1/4 Cup Melted Coconut Oil
1/2 Cup Maple Syrup
2.5 Cups Almond Flour
3 tbsp Baking Cocoa
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1/2 tsp Ginger
1/4 tsp Cinnamon
1/8 tsp Nutmeg
Sugar Mixture
1/2 Cup Sugar
1/2 tsp Cinnamon
1/2 tsp Ginger

Mix together egg, coconut oil and maple syrup (all of them- room temperature). In separate bowl mix almond flour, cocoa, baking soda, salt, ginger, cinnamon and nutmeg until combined. Add dry mixture into wet ingredients and make a dough. Refrigerate dough for 20 minutes. Mix coconut sugar, cinnamon and ginger in small bowl. Roll dough into walnut sized balls then roll balls in sugar mixture. Transfer to a rimmed baking sheet lined with parchment paper. Gently press down on each cookie ball to flatten slightly. Bake at 350F for 15 minutes then let it cool.

#homemade #shorts #cookie #foodie