I mentioned that I don’t like crisp cookies but clearly that was a lie, because Oreos are crisp and I can go through an entire package as long as the milk is flowing. Gingersnaps fall into the same category for me. Milk is a NECESSITY. I never had the chance to meet Gramma Prudy (Prudence Henrietta!) because she passed away before I married into the family. But she lives on through her many fabulous cookie recipes, most of which are Swedish of course. She had no problem sharing her recipes, unlike this lady: (Did you guys see this? I was cracking up. The first comment says, “But please, feel free to adjust the recipe to your tastes … it’s not like it’s written in stoooooo … oh wait.”) Here it is, straight from the book and complete with notes and questionable stains. (Printable version below of course) Half butter on the left, all butter on the right. I like them both. The all-butter version is a little flatter and a smidge crispier, but not by much. The dough is a lot tastier with all-butter, but once they are baked I thought they both tasted fabulous.
Gingersnap Recipe variations
These gingersnaps are very distinctive cookies. I can’t honestly recommend playing around with the recipe much, because the ratios create this very specific flavor and texture that is truly magical. But there are two things you can make your own decisions about:
Butter, or butter AND shortening?
If you make these with all butter, they’ll be little flatter and a smidge crispier, but not by much. The dough is a lot tastier with all butter, but once they are baked, both butter and butter + shortening are fantastic.
Raw sugar, white sugar, or both?
Gramma Prudy always rolled her gingersnaps in regular old granulated sugar, but I love the crunch that raw sugar adds. My solution is to roll these in raw sugar before baking and then sprinkle with white sugar when they come out of the oven. Oh and one last thing: the only possible pairing contender? LEMON CURD. Try it guys:
How to store Gingersnaps
Gingersnaps can be stored on the counter for 3-5 days or frozen for 2-3 months. Just pop them in an airtight container or ziplock. If you make these Gingersnaps, snap a photo and share on social using the hashtag #thefoodcharlatan. I’d love to see it!!
Other amazing holiday cookies to try:
Chocolate Chunk Gingerbread Cookies « now THESE are soft. Nutella-Stuffed Gingerbread Cookies « also uber soft. Also uber Nutella. Why are you still here? Butter Pecans « these are a personal favorite of mine. They are the first Christmas cookie we make every year…usually in like early November, haha. Spritz Cookies « these are essential for a Swedish Christmas. My mother-in-law Kris has never forgiven me for adding a glaze to these cookies. “You put COLORED SUGAR on them Karen. NOT GLAZE.” Ah, family cookie feuds. :) Mint Chocolate Chip Cookies « An all-time classic cookie, and not just for the holidays! Triple Ginger Cookies from Will Cook for Friends Swedish Pepparkakor from Cottage in the Oaks « I need to try these! White Chocolate Dipped Ginger Cookies from Cooking Classy
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