The Best Gingersnaps
🕒 Prep Time: 15 minutes
🕒 Cook Time: 12 minutes
🕒 Total Time: 27 minutes
👨🍳 Description:
Indulge in the delightful aroma and taste of these homemade gingersnaps, perfect for holiday gatherings or a cozy evening treat. These cookies are so irresistible that you’ll want to keep a stash in your freezer for any sudden cravings or impromptu guests. Enjoy them alongside a steaming cup of espresso, a soothing pot of tea, or a comforting mug of hot spiced cider. Share the joy by packing them into charming tins for thoughtful gift-giving. Please note that the prep time does not include chilling time.
🥧 Recipe Category: Dessert
🔍 Keywords: Cookie & Brownie, Christmas, < 30 Mins, Oven
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Plain flour |
| 1 1/4 | Baking soda |
| 1 1/2 | Ground cinnamon |
| 1/2 | Ground ginger |
| 1/4 | Ground cloves |
| 1/4 | Nutmeg |
| 1/8 | Salt |
| 1/2 | Unsalted butter |
| 2/3 | Sugar |
| 5 | Vanilla extract |
| 1/2 | Molasses |
📝 Instructions:
-
Sift together dry ingredients. In a bowl, combine the plain flour, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt. Set aside.
-
Cream butter and sugar. In a large bowl, use an electric mixer set on high speed to cream together the unsalted butter and 2/3 cup sugar until light and fluffy, about 1 to 2 minutes.
-
Incorporate wet ingredients. Beat in the vanilla extract, egg yolk, and molasses until well mixed.
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Combine dry and wet ingredients. Gradually add the flour mixture to the butter mixture in three batches, mixing on low speed until fully blended after each addition.
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Chill the dough. Cover the dough with plastic wrap and chill it in the refrigerator for 1 hour.
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Shape the dough. Place the chilled dough on a piece of plastic wrap and shape it into a rough log about 1 1/2 inches in diameter.
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Chill or freeze the dough. Wrap the log in the plastic wrap and roll it back and forth until the surface is smooth. Chill the roll for about 2 hours or freeze it for up to 2 months.
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Preheat the oven. Preheat your oven to 375°F (190°C) and lightly oil three baking sheets.
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Slice the dough. Remove the chilled dough from the fridge, unwrap it, and slice it into 1/8-inch thick rounds.
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Arrange on baking sheets. Place the dough slices 1 inch apart on the prepared baking sheets.
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Sprinkle with sugar. Sprinkle the tops of the dough slices with 1/2 teaspoon of sugar each.
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Bake the cookies. If using one oven, place two baking sheets in at a time, refrigerating the remaining one until ready to bake. Bake the cookies until golden around the edges but still soft, approximately 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies. Switch the pans around halfway through the baking time.
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Cool and store. Using a spatula, immediately transfer the cookies to a rack to cool completely. Store the cooled cookies in an airtight container.
Savor the irresistible crunch and spicy sweetness of these homemade gingersnaps, a perfect accompaniment to your favorite hot beverage or a delightful gift for your loved ones during the holiday season!
