Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
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Molasses Cookies
You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.
RECIPE:
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Snappy, Crispy Gingersnap Cookies
This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies!
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RECIPE:
When I set out to make a Gingersnap Cookie recipe I wanted them to be classic. And classic Gingersnaps are crisp. They, well, snap when you break them. They crunch when you bite into them.
Ingredients
7 tablespoons unsalted butter melted and cooled until no longer warm to the touch.
1/2 cup granulated sugar 100g
1/4 cup dark brown sugar firmly packed (50g)
1/2 teaspoon vanilla extract
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Pinch ground black pepper 1/16 teaspoon
2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
1 large egg yolk
2 Tablespoons whole milk
1 2/3 cup all-purpose flour 210g
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling
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Instructions
00:00 Introduction
00:18 Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
00:25 In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
01:43 Add molasses, egg yolk, and milk and stir until completely combined.
02:15 In a separate bowl, whisk together flour, baking soda, and salt.
02:33 Gradually stir dry ingredients into wet until completely combined.
02:55 Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
03:33 Transfer to prepared baking sheet, spacing cookies 2” apart.
03:47 Transfer to 315F (155C) oven and bake for 22 minutes.
03:56 Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
04:20 Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).
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Simply THE BEST SOFT Ginger Cookies Recipe
Simply THE BEST SOFT Ginger Cookies Recipe
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How To Make The Best Ginger Biscuits - The Brilliant Baking Show
In this Baking Bites episode, we show you how to make the best home made Ginger Biscuits.
The ingredients and recipe are in the notes below.
Email us and send in your question for the show to brilliantbakingshow@gmail.com
or contact us at
Twitter.com @brillbakingmag
Filmed, Directed & Edited by Damien Trent
a Doktored Films Production
Contact Doktored Films:
doktoredfilms@gmail.com
Twitter.com @damientrentfilm
Ginger Biscuits - Makes around 20 biscuits
175g self-raising flour
115g soft brown sugar
1 level tsp bicarbonate of soda
55g unsalted butter
1 heaped tsp ground ginger
1 rounded tsp golden syrup
1 medium egg (beaten)
Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.
Place the flour, bicarbonate of soda and ground ginger in a mixing bowl. Mix until combined.
Place the sugar, butter and golden syrup in a saucepan. Place on the hob and melt together.
Add the melted ingredients to the flour mix, add the beaten egg and combine together. Mix well. The mixture will be soft.
Take some mixture and roll it in your hand. You want the ball to be the size of a walnut. Place on a baking tray lined with greaseproof paper. Leave some space as the biscuits will spread during the bake.
Bake for 10 to 15 minutes.
Take out of the oven and cool on a wire rack.