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With a crisp chunk and loads of taste from floor ginger and wealthy molasses, these gingersnap cookies are a vacation staple that everybody will love.
My husband has an obsession with store-bought cookies. The thinner and crispier, the higher. Evidently, it might probably typically be a bit of blow to this baker’s ego when he’ll gladly go up a pan of freshly baked cookies for his or her pre-packaged counterpart.
I’ve spent numerous hours making an attempt to excellent a selfmade model of his favourite chocolate chip cookies. Doing analysis, making copycat recipes that I discovered on-line… and so they’re simply by no means the identical.
Wonderful, high-quality, extra of my favourite chocolate chip cookies for myself, I suppose.
When the vacations come round, it’s commonplace for him to return dwelling from the market with a bag or two filled with festive cookies. Gingersnaps, chocolate crinkles and the mint model of his all-time favorites.
I imply significantly, our home shall be brimming with Christmas cookies, however he’ll simply should have these crispy store-bought ones.
I made a decision to just accept the truth that replicating his beloved chocolate chip cookies at dwelling simply isn’t going to occur, so I believed I’d give his vacation favourite a attempt – gingersnap cookies.
Let me let you know – I really feel like I gained some sort of award. Eric (and Elle, and my dad) cherished these cookies. Like, devoured them to the purpose the place I needed to intervene so I’d have some myself.
I’ll simply go forward and pat myself on the again for that.
Crispy gingersnap cookies
Can I share a pet peeve with you? It drives me bonkers when folks use the phrase “gingersnaps” for delicate and puffy ginger cookies.
Don’t get me mistaken. I LOVE that kind of ginger cookie! However to me, a gingersnap must be crisp.
And it undoubtedly must be crisp to get my husband’s approval. So you understand these gingersnaps are simply that for him to like them a lot!
These cookies have completely crispy edges, with simply the tiniest little bit of chew within the heart. There’s undoubtedly a ginger kick, precisely what you need in this sort of vacation cookie.
You possibly can even alter how crispy you need the cookies to be by how lengthy you bake them for. Within the recipe card, I stroll you thru how lengthy to bake them for a chewier heart versus an all-over crispier cookie.
make these gingersnaps
This gingersnap cookie recipe is similar to my molasses cookie recipe, however with a couple of key adjustments to make them crispier and usher in that spicy ginger taste.
Components you’ll want
For these cookies, you will have:
- ¾ cup softened unsalted butter
- 1 cup granulated sugar, plus extra for rolling
- 1 giant egg
- ¼ cup molasses
- 1 ½ teaspoons pure vanilla extract
- 2 cups all objective flour
- 2 teaspoons baking soda
- ½ teaspoon high-quality sea salt
- 1 tablespoon floor ginger
- 2 teaspoons cinnamon
One of many largest variations between this recipe and my chewy molasses cookies is that this recipe skips the brown sugar and makes use of all granulated sugar.
Brown sugar is vital ingredient in recipes like brown sugar cinnamon cookies and chocolate chipless cookies as a result of it offers them a chewy texture. Granulated sugar, then again, makes cookies extra crispy.
Since we would like crispy gingersnaps, granulated sugar is the important thing right here!
I additionally use a mix of floor ginger and a little bit of cinnamon for that traditional ginger taste.
When shopping for the molasses, be sure you buy common unsulfured molasses. Do you not need blackstrap molasses for these cookies.
Making these cookies
The dough for these gingersnap cookies is a reasonably commonplace drop cookie dough.
Utilizing a stand mixer or electrical hand mixer, cream the softened butter and sugar collectively till mild and fluffy. This may take about 3-5 minutes.
For those who aren’t aware of find out how to cream butter and sugar, it’s value reviewing this necessary step! Getting this proper can actually change how your cookies end up.
Add the egg, molasses, and vanilla to the bowl and blend till clean. Make sure that to scrape down the perimeters and backside of the bowl as wanted.
In one other bowl, whisk collectively the flour, baking soda, salt, ginger, and cinnamon. Slowly add the flour combination to the butter combination, mixing till simply mixed.
Since we would like crispier cookies, we aren’t going to relax this dough. Which is additional nice should you’re impatient and need cookies NOW!
Use a medium (1.5-tablespoon) cookie scoop to portion out the dough. Roll the dough into balls and roll every ball in granulated sugar, then place them on lined baking sheets at the very least 2 inches aside.
These gingersnaps do unfold fairly a bit, so be sure you give them loads of house.
Bake the cookies at 350°F. For cookies with crisp edges and chewier facilities, bake them for 11-13 minutes. For crispier cookies, bake them for 12-14 minutes.
Let the cookies cool on the baking sheets for five minutes earlier than transferring them to a wire rack to complete cooling.
Storage and freezing
For the crispiest gingersnaps, you’ll want to dig into these cookies on the day they’re made.
They are often saved in an hermetic container at room temperature for 4-5 days. Simply understand that the facilities will get a bit chewier as they sit.
If you wish to make the cookies forward of time, toss them in a zip-top freezer bag and freeze them for as much as a month.
You can even observe my directions for find out how to freeze cookie dough to get pleasure from these gingersnaps recent from the oven any time of yr – not simply throughout the vacation season!
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Preheat oven to 350°F. Line baking sheets with parchment paper; put aside.
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Within the bowl of a stand mixer fitted with the paddle attachment or in a big bowl with an electrical hand mixer, cream the butter and sugar collectively on medium pace till mild and fluffy, 3-5 minutes, scraping down the perimeters of the bowl as wanted. Add within the egg, molasses and vanilla, and blend on medium pace till clean and nicely mixed. Scrape down the perimeters and backside of the bowl.
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In a separate bowl, whisk collectively the flour, baking soda, salt, cinnamon, and ginger. With the mixer on low, slowly add the dry elements to the butter combination till simply mixed.
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Utilizing a medium (1.5 tablespoon) cookie scoop, scoop out the dough and roll into balls. Roll the dough balls in granulated sugar earlier than inserting on the ready baking sheets at the very least 2 inches aside.
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For cookies with crisp edges and chewier facilities, bake for 11-13 minutes, till the sides are browned and the tops are crackly.
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For crispier cookies, bake for 12-14 minutes, till the tops of the cookies are additionally browned.
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Let the cookies cool on the baking sheet for five minutes earlier than transferring to a wire rack to complete cooling.
Retailer gingersnap cookies in an hermetic container at room temperature for 4-5 days. They’re crispest on the day they’re baked; as they sit, they do get a bit chewier however retain their wonderful ginger taste.
Serving: 1cookie, Energy: 135kcal, Carbohydrates: 19g, Protein: 1g, Fats: 6g, Saturated Fats: 4g, Polyunsaturated Fats: 0.3g, Monounsaturated Fats: 2g, Trans Fats: 0.2g, Ldl cholesterol: 22mg, Sodium: 145mg, Potassium: 71mg, Fiber: 0.4g, Sugar: 11g, Vitamin A: 188IU, Vitamin C: 0.01mg, Calcium: 14mg, Iron: 1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.