Oh, Gingersnap Cookies, the crackle-topped sugar cookies that overflow with a perfect blend of spices! There���s something irresistibly festive about these babies, making them just the thing for holiday parties. These cookies have a rich and warm spicy flavor, a little crispy bite, and a chewy heart, a complexity of taste and texture that makes them a personal favorite. They’re like a cozy holiday hug in cookie form! Dance into the holiday season with the scent of ginger, cinnamon, and nutrition-packed molasses wafting in your kitchen. You’re gonna love ’em, I promise!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Yield: 2 dozen
So, let’s get into this festive baking vibe together, shall we? Here are the ingredients and tools needed to create these gingery snippets of joy.
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1/4 cup molasses
- 1 large egg
Equipment: Mixer, baking sheet, oven, wire cooling rack, mixing bowl.
The ground ginger gives the cookies its flavor punch, and the molasses adds depth to the flavor and a chewy heart. If you wish, you can substitute clove with allspice and butter with coconut oil for a vegan version.
How To Make Gingersnap Cookies
- Preheat your oven to 375��F (190��C). In a mixing bowl, combine the flour, baking soda, salt, ginger, cinnamon, and clove.
- In another bowl, with your mixer, cream together the butter and sugar until it’s fluffy. Beat in the egg and molasses. Gradually stir in the dry ingredients until well combined.
- Roll the dough into small balls and coat them in extra sugar. Place these balls on your baking sheet with some distance in between as they spread.
- Pop the baking sheet in the oven and bake for 10-12 minutes until the cookies have spread and the tops have slightly cracked. Let them cool on the wire rack.
Tips For The Best Results
- Make sure the butter is softened, not melted.
- If you’re using dark colored baking sheets, reduce the oven temperature by 25��F.
Storage Tips
- Store in an airtight container for up to a week.
Frequently Asked Questions
Q:
Can I use fresh ginger instead of ground ginger?
A:
Yes, but the flavor will be slightly different and less concentrated.
Q:
Why do my cookies look puffy instead of flat?
A:
You might have used too much rising agent, or the dough was too cold before baking.
Q:
Can I replace egg with anything for a vegan version?
A:
Yes, you can use flax egg as a replacement.
Q:
Why are my cookies too tough?
A:
Over-mixing the dough or using too much flour can make the cookies tough.
Q:
Can I freeze the dough for later use?
A:
Yes, the dough can be frozen for up to three months.
Nutritional Facts of Gingersnap Cookies
Each cookie contains Calories: 104, Fat: 4g, Cholesterol: 18mg, Sodium: 129mg, Carbs: 17g, Fiber: 0.4g, Sugar: 10g, Protein: 1g.
In conclusion, Gingersnap Cookies are a timeless classic. Their effortless charm, coupled with their spicy and sweet burst of flavors, will captivate your senses. Serve them with a cup of hot cocoa or warm milk, and let the warmth of the season envelop you. Happy baking, folks!
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