Gingersnap Cookies – My Baking Dependancy

With a crisp chunk and loads of taste from floor ginger and wealthy molasses, these gingersnap cookies are a vacation staple that everybody will love.

My husband has an obsession with store-bought cookies. The thinner and crispier, the higher. For sure, it might generally be somewhat blow to this baker’s ego when he’ll gladly cross up a pan of freshly baked cookies for his or her pre-packaged counterpart.

I’ve spent numerous hours making an attempt to excellent a home made model of his favourite chocolate chip cookies. Doing analysis, making copycat recipes that I discovered on-line… and so they’re simply by no means the identical.

High-quality, high quality, extra of my favourite chocolate chip cookies for myself, I suppose.

When the vacations come round, it’s commonplace for him to return dwelling from the market with a bag or two filled with festive cookies. Gingersnaps, chocolate crinkles and the mint model of his all-time favorites. 

I imply significantly, our home will probably be brimming with Christmas cookies, however he’ll simply must have these crispy store-bought ones.

I made a decision to simply accept the truth that replicating his beloved chocolate chip cookies at dwelling simply isn’t going to occur, so I believed I’d give his vacation favourite a strive – gingersnap cookies.

Let me let you know – I really feel like I received some type of award. Eric (and Elle, and my dad) cherished these cookies. Like, devoured them to the purpose the place I needed to intervene so I’d have some myself. 

I’ll simply go forward and pat myself on the again for that.

Crispy gingersnap cookies

Can I share a pet peeve with you? It drives me bonkers when folks use the phrase “gingersnaps” for mushy and puffy ginger cookies.

Don’t get me incorrect. I LOVE that sort of ginger cookie! However to me, a gingersnap must be crisp. 

And it undoubtedly must be crisp to get my husband’s approval. So you realize these gingersnaps are simply that for him to like them a lot!

These cookies have completely crispy edges, with simply the tiniest little bit of chew within the heart. There’s undoubtedly a ginger kick, precisely what you need in this type of vacation cookie.

You possibly can even regulate how crispy you need the cookies to be by how lengthy you bake them for. Within the recipe card, I stroll you thru how lengthy to bake them for a chewier heart versus an all-over crispier cookie.

How one can make these gingersnaps

This gingersnap cookie recipe is similar to my molasses cookie recipe, however with just a few key modifications to make them crispier and herald that spicy ginger taste. 

Substances you’ll want

For these cookies, you have to:

• ¾ cup softened unsalted butter
• 1 cup granulated sugar, plus extra for rolling
• 1 massive egg
• ¼ cup molasses
• 1 ½ teaspoons pure vanilla extract
• 2 cups all function flour
• 2 teaspoons baking soda
• ½ teaspoon high quality sea salt
• 1 tablespoon floor ginger
• 2 teaspoons cinnamon

One of many greatest variations between this recipe and my chewy molasses cookies is that this recipe skips the brown sugar and makes use of all granulated sugar.

Brown sugar is vital ingredient in recipes like brown sugar cinnamon cookies and chocolate chipless cookies as a result of it offers them a chewy texture. Granulated sugar, then again, makes cookies extra crispy.

Since we would like crispy gingersnaps, granulated sugar is the important thing right here!

I additionally use a mixture of floor ginger and a little bit of cinnamon for that traditional ginger taste. 

When shopping for the molasses, be sure you buy common unsulfured molasses. Do you not need blackstrap molasses for these cookies.

Making these cookies

The dough for these gingersnap cookies is a reasonably commonplace drop cookie dough. 

Utilizing a stand mixer or electrical hand mixer, cream the softened butter and sugar collectively till mild and fluffy. It will take about 3-5 minutes.

Should you aren’t aware of tips on how to cream butter and sugar, it’s value reviewing this essential step! Getting this proper can actually change how your cookies prove.

Add the egg, molasses, and vanilla to the bowl and blend till clean. Make certain to scrape down the perimeters and backside of the bowl as wanted.

In one other bowl, whisk collectively the flour, baking soda, salt, ginger, and cinnamon. Slowly add the flour combination to the butter combination, mixing till simply mixed.

Since we would like crispier cookies, we aren’t going to relax this dough. Which is additional nice when you’re impatient and need cookies NOW!

Use a medium (1.5-tablespoon) cookie scoop to portion out the dough. Roll the dough into balls and roll every ball in granulated sugar, then place them on lined baking sheets no less than 2 inches aside.

These gingersnaps do unfold fairly a bit, so be sure you give them loads of house.

Bake the cookies at 350°F. For cookies with crisp edges and chewier facilities, bake them for 11-13 minutes. For crispier cookies, bake them for 12-14 minutes.

Let the cookies cool on the baking sheets for five minutes earlier than transferring them to a wire rack to complete cooling.

Storage and freezing

For the crispiest gingersnaps, it would be best to dig into these cookies on the day they’re made. 

They are often saved in an hermetic container at room temperature for 4-5 days. Simply remember the fact that the facilities will get a bit chewier as they sit.

If you wish to make the cookies forward of time, toss them in a zip-top freezer bag and freeze them for as much as a month.

You too can comply with my directions for tips on how to freeze cookie dough to take pleasure in these gingersnaps contemporary from the oven any time of 12 months – not simply throughout the vacation season!