Gingersnaps Recipe – Rachel Cooks®

These cookies convey again such recollections for me. They’re most well-known as gingersnaps however we’ve all the time known as them ginger sparkles. As a result of they sparkle! And who doesn’t want somewhat sparkle of their life?

My mother has made them for years, so long as I can keep in mind. My aunt might dwell on them. I believe she’d be completely glad if gingersnaps have been her solely Christmas reward yearly.

About these gingersnaps

Heat cozy spices. These gingersnap cookies are bursting with taste due to a lot of ginger, cinnamon, and molasses. They’re precisely what you think about a gingersnap needs to be, stuffed with candy snappy taste! (They style one million instances higher than store-bought gingersnaps.)

Tried and examined. Though we’ve been making these cookies for years, we determined to run our gingersnap cookie recipe by way of just a few exams to see if we might really enhance on it. We tried making the dough with butter as a result of effectively, butter! We discovered that utilizing butter made the dough too comfortable and troublesome to roll into balls, plus the cookies unfold an excessive amount of when baked. As a result of chilling the cookie dough is important to some cookie recipes, we thought we higher attempt that, too (each with butter and with shortening). It made completely no distinction in the long run outcome. The cookies have been precisely the identical. The recipe you see beneath seems completely!

Sturdy sufficient for longer storage. You’ll discover that gingersnap cookies retailer effectively. They’ll carry on the counter for every week or two (in the event that they stick round that lengthy!) and so they freeze rather well. You may as well freeze the dough balls to bake whenever you’re prepared. Gingersnaps aren’t fragile or crumbly which makes them a sensible choice for mailing.

Ingredient Notes

• All Goal Flour: Simply plain ol’ common flour. Be sure to spoon it evenly into the measuring cup so it isn’t packed down. At all times use a measuring cup supposed for dry substances.
• Shortening: You will discover shortening within the baking aisle of the grocery retailer. Crisco is a reputation model. As I discussed earlier than, we examined these with butter and the cookies simply don’t end up as effectively.
• Sugar: Use granulated white sugar, nothing fancy right here. The cookies are rolled in sugar, too, earlier than baking.
• Baking Soda, Salt: Baking soda offers the cookies their distinctive crackle high. Don’t substitute baking powder as a result of that received’t have the identical impact. Salt enhances the flavour of the cookies.
• Egg: An egg helps bind the cookie dough collectively.
• Floor Ginger and Floor Cinnamon: A complete tablespoon of ginger provides a lot of zippy taste and cinnamon softens it a bit.
• Molasses: There are just a few various kinds of molasses. Some are very darkish brown and a few are lighter in colour. The darkish brown varieties have a deeper taste and can flip your cookies a darker colour. For these cookies, I normally use a lighter molasses but it surely’s completely as much as you.

How To Make Gingersnaps

This can be a fairly primary gingersnap cookie recipe. One of many issues I like about it’s that the dough doesn’t should be chilled. You may chill it for those who like but it surely isn’t a necessity.

Cream the butter and sugar. In a big mixing bowl, mix the shortening and sugar till easy. You need to use an electrical mixer if you need however I do know for a incontrovertible fact that my mother all the time does it by hand.

Add egg and molasses. Subsequent, stir the egg and molasses into the sugar combination, stirring vigorously till easy and mixed.

Combine dry substances. In a separate medium sized bowl, whisk collectively the flour, ginger, cinnamon, baking soda, and salt till mixed. Add the dry substances to the big mixing bowl, and blend the the cookie dough simply till mixed.

Type the cookies. Type the dough into evenly-sized balls. Don’t fear if the balls aren’t completely spherical. Actually, they all the time end up spherical as soon as they’re baked. If the dough appears too sticky to roll (sometimes that occurs in case your kitchen may be very heat), refrigerate it for a half hour or so.

Roll in sugar. Roll the balls in sugar to make them sparkle!

Bake. Bake the cookies till they’re crackled on high and crisp across the edges. They’ll be very evenly browned on the underside. In case you like crispier cookies, prepare dinner them an additional minute or so.

Serve. Gingersnaps are welcome anytime of the yr. I all the time serve gingersnaps at my annual harvest get together with pumpkin dip and apple cider mules. Gingersnaps all the time make an look at Christmas, too. Check out my Christmas cookie recipe assortment for extra inspiration.

Doable Recipe Variations

• Double the ginger. I like so as to add finely minced candied ginger to the dough for an additional ginger kick!
• Dip them in melted white chocolate. As a result of why not?
• Make them chunky. Talking of white chocolate, we love these glammed up gingersnaps with white chocolate and cranberries!

Baked cookies: This sturdy cookie stays recent for a surprisingly very long time, each on the counter or within the freezer, so long as it’s saved in an hermetic container. Make certain the gingersnaps are fully cool earlier than protecting them. Gingersnaps will keep recent at room temperature for at the very least every week and within the freezer for a month or extra.

To freeze unbaked cookies: In case you desire freshly baked cookies, kind the dough into balls as directed, and freeze them on a tray till agency. As soon as they’re agency, you may switch them to an hermetic container or freezer bag.

To bake frozen dough: Once you’re able to bake the gingersnap cookies, merely place the frozen balls on a baking sheet and bake as directed, including a minute or two to the baking time.

• Preheat oven to 350ºF. Whisk collectively flour, ginger, baking soda, cinnamon, and salt in a medium bowl.

  2 cups all-purpose flour, 1 tablespoon floor ginger, 2 teaspoons baking soda, 1 teaspoon floor cinnamon, ½ teaspoon salt

• In a separate massive bowl, cream shortening and sugar collectively. Beat in egg and molasses. Add dry substances and blend simply till blended.

  ¾ cup shortening, 1 cup granulated sugar, plus 3 tablespoons for rolling, 1 massive egg, ¼ cup molasses

• Add dry substances to the bowl and blend the cookie dough simply till blended.

• Type dough into small balls, about 1 inch in diameter (I exploit a degree 2 teaspoon scoop). Put just a few tablespoons of sugar right into a shallow bowl. Roll the cookie dough balls in sugar and place about 2 inches aside on a cookie sheet.

• Bake for 10 minutes or till tops are crackled and the cookies are set and evenly crisp across the edges (see notice). Cool for five minutes on the cookie sheet, then take away to a wire rack to chill fully. Retailer in an hermetic container.

• Further crispy: In case you like crunchy cookies versus chewy, bake the cookies 1 to 2 minutes longer.
• Storage: Gingersnaps preserve effectively both on the counter or within the freezer. They are often frozen as much as one month (or extra!) so long as they’re wrapped tightly in an freezer-safe container.

Serving: 1cookie, Energy: 70kcal, Carbohydrates: 10g, Protein: 1g, Fats: 3g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 0.4g, Ldl cholesterol: 4mg, Sodium: 72mg, Potassium: 34mg, Fiber: 0.2g, Sugar: 5g, Vitamin A: 6IU, Vitamin C: 0.003mg, Calcium: 6mg, Iron: 0.4mg

Vitamin info is mechanically calculated, so ought to solely be used as an approximation.

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