Best 2 Best Gingersnaps Ever Recipes
Are you looking for the best gingersnap recipe that will tantalize your taste buds and leave you craving more? Look no further! In this article, we'll take you on a culinary journey to discover the secrets of creating the ultimate gingersnaps. We'll explore the perfect combination of spices, the right amount of sweetness, and the ideal baking techniques to achieve that crispy texture and warm, inviting aroma that makes gingersnaps so irresistible.
Let's cook with our recipes!
THE BEST EVER CHEWY GINGERSNAPS
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
Provided by Gingersnapp
Categories Dessert
Time 10m
Yield 12 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
BEST GINGERSNAPS EVER
Found this years ago on Cooking Light and have been making every since. DH says they are the best Gingersnaps he's ever had. **Please do not leave out the black pepper it really does add to these cookies. ***Preparation time does not include the hour of chill time that is needed before baking. ****Please do not make changes...
Provided by debbie lopez
Categories Cookies
Time 40m
Number Of Ingredients 13
Steps:
- 1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
- 2. Preheat oven to 375°.
- 3. Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.
Tips:
- To make the best ginger snaps, use fresh, ground ginger. This will give the cookies a more intense flavor.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 1 hour before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape and flavor.
- Store the cookies in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Ginger snaps are a delicious and classic cookie that is perfect for any occasion. They are easy to make and can be customized to your liking. With so many different recipes to choose from, you are sure to find a ginger snap recipe that you will love.
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