Best 3 Gingersnap Stackers Recipes

Treat yourself and your loved ones to the delightful flavors of gingersnap stackers, a classic dessert that blends the warmth of ginger with a crispy texture. These cookies, also known as gingersnaps, are a staple in many households, offering a satisfying bite and a perfect balance of sweetness and spice. With their irresistible aroma and addictive taste, gingersnap stackers are a must-try for any cookie enthusiast. Embark on a culinary journey to discover the secrets behind creating the perfect gingersnap stacker, exploring variations and tips to ensure a successful baking experience. Let's delve into the world of these delectable treats and uncover the best recipe for gingersnap stackers that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S GINGERSNAPS

Grandma's Gingersnaps image

This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Provided by RAMB

Categories Desserts Cookies Spice Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

Ingredients

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g

SNAPPY GINGERSNAPS

Snappy Gingersnaps image

Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them.

Provided by P48422

Categories Dessert

Time 28m

Yield 3 1/2 dozen

Number Of Ingredients 9

Ingredients

1/2 lb unsalted butter, room temp
1 1/2 cups granulated sugar
1 large egg
1/4 cup molasses
4 teaspoons ground ginger
1 1/2 tablespoons grated fresh ginger
2 teaspoons baking soda
1/4 teaspoon salt
2 1/4 cups all-purpose flour

Steps:

Preheat oven to 350 degrees.
On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
Add the egg and the molasses and beat until incorporated.
Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
Do not overmix.
Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
Bake until flat and evenly browned, about 13 minutes.
Cool on the pan, the remove to a rack to finish cooling.
These cookies are best the day they are baked, but will keep for several days.
Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
That's how I make them.
Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.

AFTER-SCHOOL GINGERSNAPS

After-School Gingersnaps image

These cookies were always my favorite after-school treat. I could hardly wait to get home for my snack of gingersnaps and a tall glass of milk. Whenever I think of that special snack, I recall the warmth of home filled with the spicy aroma of ginger!

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 6 dozen (2-1/2 inch cookies).

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup dark molasses
1 egg, beaten
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 to 3 teaspoons ground cinnamon
2 to 3 teaspoons ground ginger

Steps:

In a bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 111mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, and it will give your cookies a better snap.
Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
Let the cookies cool completely before stacking them: This will help prevent them from sticking together.
Store the cookies in an airtight container at room temperature: They will keep for up to 2 weeks.

Conclusion:

Gingersnap stackers are a delicious and easy-to-make cookie that is perfect for any occasion. They are crispy, chewy, and full of flavor. With a few simple tips, you can make perfect gingersnap stackers every time. So next time you are looking for a classic cookie recipe, give gingersnap stackers a try. You won't be disappointed!