Introduction
Gingersnap cookies are a beloved classic that many cherish for their wonderful combination of spices and textures. These perfectly spiced cookies feature a crisp edge and a chewy center, making them a delightful treat for any occasion. With warm flavors of ginger, cinnamon, and molasses, they can easily brighten up a chilly day or add a special touch to celebrations. Easy to make and delicious, gingersnap cookies are sure to please cookie lovers of all ages.
Detailed Ingredients with measures
300g all-purpose flour
200g granulated sugar
150g unsalted butter, softened
1 large egg
60ml molasses
2 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
50g extra granulated sugar (for rolling)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C (350°F) and line your baking sheets with parchment paper to prevent the cookies from sticking.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together 300g of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 2 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground cloves. This mixture will provide the necessary spice and structure for the cookies.
Step 3: Cream Butter and Sugar
In a large bowl, using a hand mixer or stand mixer, beat 150g of softened unsalted butter and 200g of granulated sugar together until the mixture becomes light and fluffy. This should take about 3-5 minutes on medium speed.
Step 4: Incorporate Egg and Molasses
Add 1 large egg and 60ml of molasses to the butter-sugar mixture. Mix well until all ingredients are thoroughly combined, creating a smooth batter.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined, ensuring not to over-mix, as this can affect the texture of the cookies.
Step 6: Form Cookie Dough Balls
Using a cookie scoop or your hands, portion the dough into small balls, each weighing approximately 20g. Roll each ball in an additional 50g of granulated sugar to coat them lightly.
Step 7: Arrange on Baking Sheets
Place the sugar-coated dough balls about 5 cm apart on the prepared baking sheets to allow for spreading during baking.
Step 8: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them to prevent over-baking.
Step 9: Cool the Cookies
Once baked, remove the sheets from the oven and let the cookies cool on the pan for 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.
Notes
Ingredient Substitutions
If you don’t have molasses, you can substitute with dark corn syrup or honey, but the flavor profile will be slightly different.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.
Baking Tips
For softer cookies, reduce the baking time slightly. For crunchier cookies, leave them in for an additional minute.
Serving Suggestions
These cookies pair perfectly with a cup of tea or coffee and make an excellent addition to holiday cookie trays or gift boxes. Enjoy!
Storage Instructions
Room Temperature
Store gingersnap cookies in an airtight container at room temperature for up to one week. Ensure they are completely cool before sealing to prevent moisture buildup.
Refrigeration
For extended freshness, you can refrigerate the cookies for up to two weeks. Place them in a sealed container or a zip-lock bag.
Freezing
If you want to keep the cookies longer, freeze them for up to three months. To do this, layer cookies between sheets of parchment paper in an airtight container or freezer bag. Thaw them at room temperature before enjoying.
Serving Suggestions
With Milk
Pair gingersnap cookies with a glass of cold milk or a warm cup of tea for a delightful snack.
As a Dessert
Serve warm cookies with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
During Festive Occasions
These cookies make an excellent addition to holiday cookie platters or as gifts in decorative tins.
Nutritional Information
Per Cookie (Approximate)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Dietary Fiber: 0.5g
- Sugars: 8g
- Protein: 1g
Nutritional values may vary based on ingredient brands and measurements used.
Ingredient Substitutions
Butter
Replace unsalted butter with coconut oil or a dairy-free margarine for a vegan version.
Granulated Sugar
For a less processed option, substitute granulated sugar with coconut sugar or brown sugar.
Molasses
If molasses is unavailable, you can use honey or maple syrup, keeping in mind that it may alter the flavor slightly.
Egg
As an egg substitute, use ¼ cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.
Cook techniques
Mixing Ingredients
Ensure that the butter and sugar are beaten until light and fluffy for the best texture. This aerates the mixture and helps create a tender cookie.
Measuring Flour
When measuring flour, use the spoon and level method to prevent compacting. This ensures that you are using the correct amount for the recipe.
Chilling the Dough
If you prefer a thicker cookie, you can chill the dough for about 30 minutes before rolling. This helps the cookies hold their shape.
Rolling in Sugar
Rolling the cookies in granulated sugar before baking adds a delightful crunch and an extra touch of sweetness to the outside.
Baking
Keep an eye on the cookies while they bake. The edges should be set, and the tops may crack slightly. Overbaking can lead to a dry cookie.
FAQ
Can I use brown sugar instead of granulated sugar?
Yes, you can substitute brown sugar for granulated sugar for a richer flavor.
How do I store gingersnap cookies?
Store them in an airtight container at room temperature for up to a week for optimal freshness.
Can I freeze gingersnap cookie dough?
Yes, gingersnap cookie dough can be frozen. Roll into balls and freeze, then bake straight from the freezer, adding a couple of minutes to the baking time.
What can I substitute for molasses?
You can substitute honey or maple syrup in a pinch, but the flavor will be different.
Why are my cookies too hard?
This could be due to overbaking or too much flour. Make sure to measure accurately and check for doneness at the shorter baking time.
Conclusion
Gingersnap cookies are a delightful treat that combines the perfect blend of spices and sweetness, making them a favorite for many. Their crisp edges and chewy centers offer a satisfying texture, and they are incredibly easy to make. Whether for a holiday gathering or a cozy afternoon snack, these cookies are sure to please everyone who tries them.
Gingersnap Ice Cream Sandwiches
Sandwich vanilla or cinnamon ice cream between two gingersnap cookies for a refreshing dessert.
Gingersnap Crust for Pies
Crush gingersnap cookies and mix with melted butter to create a flavorful crust for cheesecakes or pumpkin pies.
Gingersnap Apple Crisp Topping
Use crushed gingersnaps as a topping for apple crisp to add an extra layer of spice and crunch.
Chocolate Dipped Gingersnaps
Dip half of each gingersnap cookie in melted dark chocolate for a decadent treat that’s perfect for gifting.
Gingersnap Milkshake
Blend gingersnap cookies with vanilla ice cream and milk for a deliciously spiced milkshake.
Gingersnap and Pumpkin Cookies
Add a pumpkin puree to the gingersnap cookie dough for a seasonal twist that adds moisture and flavor.
Gingersnap Granola
Incorporate crushed gingersnap cookies into homemade granola for a crunchy and flavorful breakfast option.
Leave a Reply