The perfect gingersnap cookies recipe for the holiday season
These classic gingersnap cookies are the perfect mix of sweet and spicy, and they’re always a hit with fans of autumn flavors. The soft cookies are a seasonal favorite that is right out of Grandma’s recipe box.
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Grab the full, printable recipe on my blog:
INGREDIENTS
2 ¼ cups all-purpose flour
2 tablespoon cornstarch
1 tablespoon gingerbread spice blend
¼ teaspoon gingerbread spice blend
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup granulated sugar
1 cup light brown sugar
½ cup unsalted butter, room-temperature
1 large egg, room-temperature
¼ cup unsulphured molasses
1 teaspoon vanilla extract
INSTRUCTIONS
In a medium bowl combine the all-purpose flour, cornstarch, 1 tablespoon gingerbread spice blend, baking soda and salt. Set aside.
In a small bowl add the granulated sugar and remaining ¼ teaspoon gingerbread spice blend. Stir to combine. Set aside
In a large mixing bowl beat together the light brown sugar and room-temperature butter, using a handheld mixer on medium-low speed, until the butter is light and fluffy.
To the butter mixture add the egg and beat until fully incorporated.
Next, add the unsulphured molasses and vanilla extract and beat just until all the ingredients are fully combined.
Slowly add the flour mixture to the butter mixture while mixing the dough on low speed. Make sure to scrape down the sides of the bowl as needed when adding the flour mixture. Stop mixing as soon as all the flour has been incorporated. You do not want to over mix your cookie dough.
Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the gingersnap cookie dough and gently roll each one into a ball, being careful not to compact the dough, then roll each dough ball into the reserved bowl of spiced sugar.
Place the cookie dough balls onto a parchment, or silpat, lined tray and repeat until all the gingersnap cookie dough balls have been rolled in the spiced sugar.
Refrigerate the cookie dough for two hours.
Preheat the oven to 350* F. Line a large baking tray with parchment paper.
Place 8 cookies onto the baking tray. Allow 1 to 2 inches between each cookie.
Bake the gingersnap cookies, on the center rack of your oven, for 10 to 12 minutes or until the center is set and the edges are just barely brown.
Repeat until all the cookies are baked.
Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing.
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Homemade Gingersnap Cookies Recipe (aka Gingersnaps) - And the Trick to Making Them Extra Crispy!
Just like the name says, Gingersnap Cookies are rich with ginger and spice flavor and should be crispy enough to “snap” when they break. Sweetened with brown sugar and aromatic with warm spices, these satisfyingly crunchy Gingersnaps are a festive addition to a holiday cookie tray.
After you pull these cookies out of the oven there's an easy trick that makes them super crispy - just press them flat with a glass and let them cool!
Find the full recipe on my blog:
Gingersnap Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Gingersnap Cookies. Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. The longer you bake Gingersnaps, the more crispy they become, and while these are perfect with coffee, kids love this American favorite with a tall glass of milk.
We welcome questions on our Facebook Page:
How to Make Extra Spicy Gingersnaps
Gingersnaps are one of my favorite holiday cookies. These gingersnap cookies get their spicy punch from three different gingers and black pepper forms, while the demerara sugar provides a sweet, crunchy texture to the cookie. Gingersnaps are best eaten with a cup of warm coffee or tea.
Makes 48 to 50 cookies
2 ½ cups/350 g all-purpose flour
1 Tbsp ground ginger
1 ½ tsp baking soda
1 tsp ground black pepper
½ tsp ground green cardamom
½ tsp ground cinnamon
½ tsp ground nutmeg
1 cup/220 g unsalted butter, cubed at room temperature
¾ cup/150 g packed dark brown sugar
1 large egg, at room temperature
½ cup/120 ml date syrup or unsulfured molasses
1 Tbsp grated peeled fresh ginger
½ cup/120 g chopped crystallized ginger
1 cup/200 g demerara sugar
Recipe:
Make the Best Gingersnap Cookies: An Old-Fashioned Cookie
This ginger snap recipe makes an old fashioned, bakery-worthy cookie. Look at the crinkled tops of these traditional ginger snap cookies. They have great texture. You can bake these crisp or chewy.
Gingersnaps are delicious Christmas cookies. You'll love that these cookies aren't too sweet, with the perfect spice flavor. Gingersnaps are one of my favorite holiday cookies.
Try some vanilla ice cream between two cookies in the summer.
#gingersnapcookies #spicecookies #bestcookies
Recipe:
Makes 26-30 3-inch cookies
Ingredients
1 cup packed brown sugar, I use light brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
granulated sugar for rolling the cookies
How to Make TRUE Crispy Gingersnap Cookies: Tips on HOW to get the PERFECT Crisp!
These gingersnap cookies are truly CRISPY like the store-bought version but better! The secret to the crisp lies in the limited moisture in ingredients and a slow bake. They make great holiday gifts or a perfect gingersnap cookie pie crust. Ice cream sandwiches anyone? Make a batch to spice up your season! I also provide tips on how to take most cookie recipes and adjust the ingredients to make the cookies as crispy as you'd like.
Crispy Gingersnap Cookie Recipe Link:
Nutella Swirl Pumpkin Pie with Gingersnap Crust Recipe Link:
How to Bring Butter & Eggs to Room Temperature Quickly Link:
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Content Time Markers:
00:00-01:32 Gingersnaps & my inspiration!
01:33 Visual of ingredients & Combining the wet ingredients
02:57 Whisk together the dry ingredients
03:40 Add dry to wet and stir well & Prep for rolling the cookie dough
04:10 Use a 1 1/2 inch cookie scoop for uniform shapes, roll, & cover in sugar
04:44 Two SHAPE alternatives for baking... Round balls or Flatten them out (Learn WHY the difference matters & HOW to flatten them easily!)
05:41 See my 3 TIPS on how to CREATE or MODIFY recipes to get a CRISPY cookie
06:38 First look at the baked cookies! Listen for the SNAP difference between the two versions...
07:38 Scott joins me for a taste. He compares the 2 versions and gives his opinion on flavor
Many, many thanks! I appreciate your time and support.
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.