Best 2 Snappy Gingersnaps Recipes
Indulge your sweet cravings with the tantalizing aroma and delectable taste of snappy gingersnaps, the perfect treat to warm your heart and satisfy your taste buds. These crisp and chewy cookies, characterized by their unique snap, are a timeless classic that evokes memories of cozy kitchens and holiday gatherings. With their distinctive blend of sweet, spicy, and molasses flavors, gingersnaps are a delightful addition to any cookie jar, offering a satisfying crunch with every bite. Whether you're a seasoned baker or just starting your culinary journey, this guide will take you through the steps of creating the perfect batch of snappy gingersnaps, ensuring that each cookie is perfectly crisp, flavorful, and irresistible.
Let's cook with our recipes!
SNAPPY GINGERSNAPS
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
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.
"SNAPPY" GINGERSNAPS
This cookie uses white pepper and grated fresh ginger! These can be rolled out but I usually roll them into 1-inch balls, then in sugar before baking so they have a crackled fifnish. They melt inyour mouth with a zing!
Provided by Reta Smith
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.
- 2. In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
- 3. Cover and refrigerate several hours or overnight. Preheat oven to 325 degrees. Roll dough into 1-inch balls, dip into sugar to coat & place on ungreased baking sheet. Bake for 15 minutes or until set.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your gingersnaps.
- Follow the recipe carefully. Don't substitute ingredients or change the proportions, as this could result in a different texture or flavor.
- Chill the dough before baking. This will help the gingersnaps hold their shape and prevent them from spreading too much.
- Bake the gingersnaps until they are just set. Overbaking will make them dry and crumbly.
- Let the gingersnaps cool completely before storing them. This will help them maintain their crisp texture.
Conclusion:
Gingersnaps are a classic cookie that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect gingersnaps every time.
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