Gingersnaps should be gingery, flavorful, and snappy, and this is exactly what these old-fashioned cookies are about! When I say snappy, I don’t mean that these cookies are dried out and really crunchy. In fact, these cookies are chewy in the centers but they definitely have crispy edges that I find very pleasant. So if you’re looking to try a delicious cookie recipe this holiday season, try these easy and foolproof ginger snaps! This recipe will also guarantee you the signature crinkly tops that we all love. If you’re looking for more Christmas cookie recipes, you should also check out my perfect Peanut Butter Blossoms, and the best ever Chocolate Crinkle Cookies! You’re also going to want to add Almond Crescents, Christmas Pinwheels, Chocolate Peppermint Cookies, and Spiced Rum Cookies to your Holiday baking list.
Why You’ll Love This Recipe
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Flour: Use all-purpose flour to make these cookies, and make sure to level it when you measure it out using cups. Baking Soda and Salt: That’s our leavening agent that will help you get the cracked tops, and salt is added to balance out the flavors. Egg: Use one large egg that is brought to room temperature as it incorporates better in the dough this way. Butter: I’m using salted butter that was softened to room temperature. You can use shortening instead, but I personally prefer the buttery flavor. Molasses: You need the fancy type of molasses that’s used to bake cookies and cakes (not the one that’s used for bread). I use Grandma’s molasses brand. Spices: I like to add dried ground ginger, cinnamon cloves, and nutmeg to make these, but you can also add cardamom and mace if you like. To decorate, you will need White Vanilla Flavored Melting Wafers or White Chocolate and Wilton Holly Mix Sprinkles.
How To Make Gingersnap Cookies
Gingersnaps are very easy to make, and the dough does not need chilling which is always a plus in my books! I list the detailed instructions in the recipe card below, but in short, this is what you need to do: Preheat the oven to 350°F/180°C, mix up the dough until just combined, use a small cookie scoop to portion out the dough, roll in granulated sugar and bake for 12 minutes then allow to cool down before serving.
Storing Tips
Storing: These cookies will be good when stored in an airtight container at room temperature for a week. If they start to get stale, put a piece of white bread in the container with them. This will prolong their life as the bread will dry out and the cookies will stay chewy and nice. Freezing: Freeze unbaked cookie dough that is portioned out and flash-frozen on a cookie sheet, then transfer it to a Ziploc bag and freeze for up to 3 months. You can bake them from frozen (you will have to add 1-2 minutes to the baking time). You can also freeze these cookies after baking in a Ziploc bag for up to 3 months. These decorated ginger snap cookies are so pretty and easy to make when you follow this simple recipe. Enjoy them for Christmas, and don’t forget to share your experience with me in the comments box below! Be sure to Pin this recipe so you always have it handy. © Little Sunny Kitchen
title: “Gingersnap Cookies Crisp And Snappy " ShowToc: true date: “2024-10-19” author: “Earl Gahagan”
Gingersnaps should be gingery, flavorful, and snappy, and this is exactly what these old-fashioned cookies are about! When I say snappy, I don’t mean that these cookies are dried out and really crunchy. In fact, these cookies are chewy in the centers but they definitely have crispy edges that I find very pleasant. So if you’re looking to try a delicious cookie recipe this holiday season, try these easy and foolproof ginger snaps! This recipe will also guarantee you the signature crinkly tops that we all love. If you’re looking for more Christmas cookie recipes, you should also check out my perfect Peanut Butter Blossoms, and the best ever Chocolate Crinkle Cookies! You’re also going to want to add Almond Crescents, Christmas Pinwheels, Chocolate Peppermint Cookies, and Spiced Rum Cookies to your Holiday baking list.
Why You’ll Love This Recipe
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Flour: Use all-purpose flour to make these cookies, and make sure to level it when you measure it out using cups. Baking Soda and Salt: That’s our leavening agent that will help you get the cracked tops, and salt is added to balance out the flavors. Egg: Use one large egg that is brought to room temperature as it incorporates better in the dough this way. Butter: I’m using salted butter that was softened to room temperature. You can use shortening instead, but I personally prefer the buttery flavor. Molasses: You need the fancy type of molasses that’s used to bake cookies and cakes (not the one that’s used for bread). I use Grandma’s molasses brand. Spices: I like to add dried ground ginger, cinnamon cloves, and nutmeg to make these, but you can also add cardamom and mace if you like. To decorate, you will need White Vanilla Flavored Melting Wafers or White Chocolate and Wilton Holly Mix Sprinkles.
How To Make Gingersnap Cookies
Gingersnaps are very easy to make, and the dough does not need chilling which is always a plus in my books! I list the detailed instructions in the recipe card below, but in short, this is what you need to do: Preheat the oven to 350°F/180°C, mix up the dough until just combined, use a small cookie scoop to portion out the dough, roll in granulated sugar and bake for 12 minutes then allow to cool down before serving.
Storing Tips
Storing: These cookies will be good when stored in an airtight container at room temperature for a week. If they start to get stale, put a piece of white bread in the container with them. This will prolong their life as the bread will dry out and the cookies will stay chewy and nice. Freezing: Freeze unbaked cookie dough that is portioned out and flash-frozen on a cookie sheet, then transfer it to a Ziploc bag and freeze for up to 3 months. You can bake them from frozen (you will have to add 1-2 minutes to the baking time). You can also freeze these cookies after baking in a Ziploc bag for up to 3 months. These decorated ginger snap cookies are so pretty and easy to make when you follow this simple recipe. Enjoy them for Christmas, and don’t forget to share your experience with me in the comments box below! Be sure to Pin this recipe so you always have it handy. © Little Sunny Kitchen
