Once solid, transfer to a freezer-safe container. Place them on a baking sheet, and then into the freezer. Use a 1-inch cookie scoop to portion out and roll the dough balls. Gingersnap Cookies I'm convinced these Gingersnap Cookies are the BEST ones out there with their perfect crispy on the outside and chewy in the center texture. If FROZEN, they can last up to 6 months long.įREEZE the dough. Place in an airtight container and keep on the counter for 2-3 weeks. DRIZZLE – because we love white chocolate, we like to drizzle it on top after the cookies are baked.They can add color and flavor, and are great for holidays. Add KISSES – like our Peanut Butter Kiss Cookies, add seasonal kisses to the top of the cookie once they’re baked.Add CHOCOLATE CHIPS – white chocolate chips added to the dough, are delish!.These ginger snaps are AMAZING as is, but if you are looking to add a bit more flavor: For a puffy cookie, add another ¼-½ cup of flour to the dough.
Recipe ginger snap cookies how to#
These cookies puff up in the oven, then flatten. How to Store More recipes you’ll love Recipe What are Ginger Snaps Ginger Snaps, also known as Gingersnaps, Ginger Biscuits or Ginger Nuts in the UK, are cookies flavored with powdered ginger, as well as other spices such as cinnamon and usually molasses. While a batch is baking, cover and place the remaining dough in the fridge to chill so it’s easier to scoop and roll.
Scooping this dough can be a sticky venture. Place on an un-greased cookie sheet and bake for 8 minutes. Ingredients Deselect All 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon. Shape into 1″ balls and roll in white sugar. Cover with plastic wrap and refrigerate for 1 hour.īAKE. Combine with wet ingredients and mix until combined.ĬHILL. In a medium bowl, mix spices and remaining ingredients. In a large bowl, or stand mixer fitted with a paddle attachment, mix together the sugar, butter, molasses, egg, and applesauce.ĭRY INGREDIENTS. This recipe is for a soft Ginger Snap, so it’s more like a Molasses Cookie. There isn’t much difference, but Molasses Cookies are traditionally soft and chewy, whereas Gingersnaps tend to have more of a crunchy texture or a snap. I may prefer cookies filled with loads of chocolate (like our Chocolate Chip Cookies or Brownie Cookies), but he’ll forever love the taste of these butter and molasses-filled sweets! He is perfectly content eating an entire box bought from the store, but he prefers soft, homemade Ginger Snap Cookies.įortunately, my sister-in-law has a great recipe for soft Gingersnap Cookies that she shared with me, and it’s become my husband’s favorite version. My hubby’s ALL-TIME favorite cookies are Gingersnaps. Ginger Snap Cookies are a classic Christmas cookie recipe! Some may argue they should be made all year long, but we love them around the holidays, with Sugar Cookies, Snowballs, and of course – Gingerbread Cookies. Homemade Ginger Snap Cookies are a family favorite during the holidays, and these are especially soft.
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