Best 2 Old Fashioned Gingersnaps Recipes
Old fashioned gingersnaps, a delectable treat with a crispy texture and a sweet and spicy flavor, have been enjoyed for generations. Originating from Europe in the 15th century, these cookies have become a beloved part of many cultures around the world. With their unique blend of spices, such as ginger, cinnamon, and cloves, gingersnaps offer a delightful sensory experience that is sure to please both young and old. Whether you prefer them chewy or crispy, thick or thin, there's an old fashioned gingersnap recipe out there that will satisfy your cravings. So gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you back in time to the days when kitchens were filled with the irresistible aromas of freshly baked gingersnaps.
Here are our top 2 tried and tested recipes!
OLD-FASHIONED GINGERSNAPS
I discovered this recipe many years ago, and it's been a favorite among our family and friends since. Who doesn't like cookies during the holidays? -Francis Stoops, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 211mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
OLD-FASHIONED GINGERSNAPS
Yield 40
Number Of Ingredients 14
Steps:
- 1- Position oven racks in upper and lower thirds of oven. Preheat to 350 degrees. Line 2 baking sheets with parchment paper, set aside. 2- In a medium bowl, mix flour, baking soda, 2 tsp ginger, cinnamon,nutmeg, allspice and salt together. Set aside. 3- In a large bowl whisk butter, molasses, brown sugar, sugar, 3tbsp grated ginger and egg. Add flour mix, stir to combine. Refrigerate for 1 hour. 4- Place turbinado sugar in small bowl. Using a tbsp, scoop out a ball of dough. Roll into 1 inch diameter ball. Continue then roll into sugar. Space 2 inches apart. 5- Bake 10-12 minutes until crisp but chewy. Remove from oven and cool on racks.
Tips:
- To make sure that your gingersnaps are perfectly round, use a cookie scoop to drop the dough onto the baking sheet.
- If you want your gingersnaps to have a crispy texture, make sure to bake them for the full amount of time specified in the recipe.
- If you want your gingersnaps to be soft and chewy, remove them from the oven a few minutes before the specified time.
- To store your gingersnaps, place them in an airtight container at room temperature. They will stay fresh for up to 2 weeks.
- You can also freeze your gingersnaps for up to 2 months. To freeze them, place them in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to an airtight container and freeze for up to 2 months.
Conclusion:
Gingersnaps are a delicious and classic cookie that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like them crispy or chewy, soft or hard, there is a gingersnap recipe out there for you. So next time you are looking for a sweet treat, give gingersnaps a try! They are sure to satisfy your sweet tooth.
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