Everyone loves a good chewy molasses cookie, but if you’re a crunchy cookie lover, these are the ones for you. Because they are crunchy, they hold up very well to dunking in a hot cup of tea or coffee, which is my favorite thing to do and I will bet yours. I grew up on these cookies (what we call biscuits in England). They are manufactured by McVities who call them Ginger Nuts. Not a lot of spice goes into these Ginger Snaps. I opted for a tasty balance of a little cinnamon and nutmeg (which complements the ginger) but chose to not add cloves as this can overpower the flavor of the ginger. There is both ground and fresh ginger in these Ginger Snaps which balances out the molasses flavor.
Crispy Ginger Snaps
What makes these cookies/biscuits crispy? Granulated sugar (versus using all light brown sugar which makes them chewy) in the dough. Also allowing the cookies to cool completely on the baking sheet rather than removing them to a cooling rack also helps as it continues the cooking.
Fresh vs Ground Ginger
I like to use a combination of both. The fresh packs a lot more flavor than the ground, but you need some of the ground because to use all fresh would be too much. If you like a chewy cookie, and I do sometimes, I also have a recipe for Lemon Ginger Cream Sandwich Cookies lemon ginger cream cookies, which have a delicious and creamy lemony cream cheese filling. Baking pan tip: The color of the baking pan/cookie sheet you use will affect the baking time. A pan that is darker in color will bake the cookies quicker than a silver or a light grey pan. More Cookie Recipes:
Florentine Cookies Peanut Butter Chocolate Chip Cookies Jammie Dodger Cookies
If you’ve made this or any other recipe, leave a comment below. I love to hear from my readers.
