Best 3 Ginger Snap Cookies Recipes
Ginger snap cookies, with their crisp texture and spicy-sweet flavor, have been a beloved treat for centuries. Originating in Europe, these cookies have become a staple in kitchens around the world. The combination of molasses, ginger, and spices creates a unique flavor profile that is both comforting and invigorating. Whether you prefer them soft and chewy or crisp and crunchy, ginger snap cookies are a delightful addition to any cookie jar or holiday spread. They are also extremely versatile, as they can be decorated with icing, sprinkles, or even chocolate chips to create a festive and delicious treat.
Let's cook with our recipes!
KETO GINGER SNAP COOKIES
A gluten-free, sugar-free, dairy-free, low-carb, and keto-friendly cookie. How is this even possible? Read on, friends...
Provided by Rebecca
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush 2 baking sheets with some coconut oil.
- Mix 1/4 cup coconut oil, egg, and vanilla extract together in a small bowl.
- Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in a large bowl. Pour in coconut oil mixture. Blend with an electric mixer on low speed until a stiff and crumbly dough forms.
- Scoop dough out with a tablespoon and flatten into a round cookie shape by hand. Arrange cookies on the prepared baking sheets in 6 rows of 4 cookies each.
- Bake in the preheated oven, rotating the baking sheets halfway through, until cookies are lightly browned, about 10 minutes.
Nutrition Facts : Calories 84 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 7.6 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 26.9 mg, Sugar 0.4 g
MISS SYLVIA'S GINGER SNAP COOKIES
Miss Sylvia lived in the apartment below me back in the 70's when I was a newlywed. She shared so much of her live wisdom with me along with a few choice recipes. This one has been a favorite and receives the most "can I have that recipe?" requests ever. Hope you enjoy this crispy, snappy cookie. P.S. It makes a GREAT ice...
Provided by Laura Lagasse
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
- 2. Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
- 3. Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.
GINGER SNAP COOKIES
These use fresh ginger and candied ginger.
Provided by Kathleen Dickerson
Categories Desserts Cookies Gingersnap Recipes
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
- Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 22.3 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 162.3 mg, Sugar 11.5 g
Tips:
- Soften butter: Make sure the butter is at room temperature before creaming it with the sugar. This will help the cookies have a smooth and even texture.
- Use a combination of sugars: Using a combination of granulated and brown sugar will give the cookies a more complex flavor.
- Chill the dough: Chilling the dough for at least 30 minutes before baking will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until the edges are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
- Let the cookies cool completely: Let the cookies cool completely on a wire rack before storing them. This will help them keep their shape and prevent them from becoming too soft.
Conclusion:
Ginger snap cookies are a classic holiday treat that are easy to make and always a hit. With a few simple tips, you can make perfect ginger snap cookies that will be enjoyed by everyone. So next time you're in the baking mood, give this recipe a try. You won't be disappointed!
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