![]() If you're not in the market for that many cookies, the recipe can be halved. ![]() It yields approximately 60 delicious cookies per batch, using a size 40 cookie scoop. I prefer snappy edges and yummy soft and chewy middles.ġ2 minutes will give a completely crunchy cookie, 10 minutes is the sweet spot for my taste, and 8 minutes is mostly soft with a hint of crispy edges. Ginger snaps are traditionally super crisp and snap when you bite into them. That said, cook this cookie to your desired doneness. A hotter oven and a shorter time give crisp outside edges and softer chewier middles - if you can get some crunch on the outside of the cookie and some softness in the middle, you've caught lightning in a bottle. Allow ginger snap cookies to cool on baking sheet for approximately 5 minutes before transferring to a cooling rack.Bake cookies in 375f oven for 8-12 minutes.Place the sugared balls on prepared baking sheet.Using a cookie scooper or tablespoon measure out dough, roll them between your hands to make them round, then roll in granulated or sanding sugar. ![]() Slowly add in 4 cups of flour, mixing on low speed until completely combined.Add 1/2 cup molasses, 2 teaspoon baking soda, 2 teaspoons ground clove, 2 teaspoons ground ginger, and 2 teaspoons ground cinnamon to the mixing bowl and beat until completely combined, stopping to scrape down the sides as required.Add 2 eggs, one at a time, beating after each addition.This usually takes 1-2 minutes on high speed. In the bowl of your stand mixer fitted with the paddle attachment, cream together 1 1/2 cups softened butter and 2 cups of granulated sugar until light and fluffy.Line a baking sheet with parchment paper and set aside. Another added benefit of white sugar is that it will give those crisp edges and keep the centre of the cookie nice and chewy! How To Make Ginger Snap Cookies The reason we use granulated sugar is that you're able to cream together the butter and sugar to add air to the dough for a fluffier cookie. Sugar: The base of these cookies is made with granulated sugar. These cookies shine because of the spices, so avoid using that long lost jar of stale ground cloves from the Y2K era! Spices: Use high-quality cloves, ginger, and cinnamon are fresh and fragrant. Fancy molasses is a lighter colored, sweet molasses, while cooking molasses is a blend of fancy and blackstrap molasses - it's darker in color, richer in flavor and leads to a less sweet ginger snap. Molasses: Use cooking or fancy molasses for this recipe. 4 -> Treat yourself, serve these delicious cookies with a Chai White Chocolate!Īs an Amazon Associate I earn from qualifying purchases. 3 -> If you need approximately 60 gingersnap cookies right now you're in luck, this is a no chill recipe! If you only need a few, you're also in luck! This recipe freezes beautifully, keep on reading for more information. 2 -> A reader recommended to me to add a small amount of cayenne pepper to these cookies, I tried it, loved it! About quarter a teaspoon was perfect, it enhanced the warming effect of the cookies without too much heat. I got the idea from my sister's Espresso Cookies! I will definitely use sanding sugar again if I'm gifting the cookies because I just love the look! 1 -> For the finished shots in this recipe I used both white and gold sanding sugar to give that super obvious sugar'd surface. This ginger snap cookie recipe is dedicated to Memere. They're quick, they're easy, and they're universally loved. Once I've sufficiently chided myself for trying and failing at being extra, I fall back on old faithful. They're crispy on the outside but soft in the middle - the perfect gingersnap cookie!Įvery year, without fail, my darling sister invites me to take part in her Christmas cookie exchange.Īnd each year, I jump in and start making some amazing, complicated cookies that have me ripping my hair out. Full of yummy molasses, warming cloves and delightful cinnamon flavors, this recipe will help you make ginger snap cookies that taste just like grandma used to make. A classic ginger snap cookie recipe handed down from generations past.
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