Indulge in the warm flavors of the holiday season with these Crispy Gingersnap Cookies. This easy-to-make recipe is a crowd-pleaser and perfect for any occasion, whether it’s a cozy night in or a festive gathering.
Why You’ll Love This Recipe?
- The blend of ginger, cinnamon, and cloves creates a rich and comforting flavor profile.
- With quick prep time, you can whip up a batch of these cookies in no time.
- These cookies are ideal for meal prep, making them a convenient treat to have on hand for snacking or gifting.
Ingredient Notes:
Main Ingredients:
- Unsalted butter
- Granulated sugar
- Lightly packed light brown sugar
- Unsulphured molasses
- Large egg
- Fine sea salt
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- All-purpose flour
- Granulated sugar (for rolling)
These ingredients come together to create a chewy and crispy texture, with the molasses adding a deep, caramel-like sweetness. If you’re out of molasses, you can substitute it with honey or maple syrup for a slightly different flavor profile.
Step-by-Step Instructions:
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the molasses, egg, salt, baking soda, and spices, mixing well.
- Gradually incorporate the flour until a dough forms.
- Roll the dough into balls, then coat them in granulated sugar before baking until crisp.
Helpful Tips:
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- For an extra burst of flavor, sprinkle some additional cinnamon sugar on top before baking.
- Store the cookies in an airtight container to maintain their crispness.
Expert Tips for the Best Results:
- Use fresh spices for maximum flavor impact.
- Don’t overmix the dough to avoid a tough texture.
- Experiment with different types of sugar for rolling, such as raw sugar or colored sugars for a festive touch.
Serving Suggestions:
Pair these Crispy Gingersnap Cookies with a cup of hot cocoa or a scoop of vanilla ice cream for a delightful dessert experience.
Storage and Reheating Tips:
To keep these cookies fresh, store them in an airtight container at room temperature. If they lose their crispness, pop them in a 300°F oven for a few minutes to revive their texture.
Frequently Asked Questions:
- Can I freeze the dough for later use?
- Yes, you can freeze the dough for up to 3 months. Thaw it in the refrigerator before baking.
- How do I achieve a chewy texture instead of crispy?
- Reduce the baking time slightly and store the cookies in a sealed container with a slice of bread to retain moisture.
- Can I omit the spices if I’m not a fan?
- While the spices are essential for the signature flavor, you can adjust the amounts to suit your taste preferences.
- Can I use whole wheat flour instead of all-purpose flour?
- Whole wheat flour will yield a denser cookie, so it’s best to stick with all-purpose flour for a lighter texture.
Conclusion:
Get ready to fill your home with the warm and inviting aroma of freshly baked Crispy Gingersnap Cookies. Whether enjoyed with a cup of tea or shared with loved ones, this recipe is sure to become a favorite. Try it out and let us know how it turns out!
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Crispy Gingersnap Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 10-12 mins
- Total Time: 1 hr 32 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These crispy gingersnap cookies are a perfect blend of warm spices and sweetness. The molasses adds a deep flavor while the ginger, cinnamon, and cloves give them a deliciously spicy kick.
Ingredients
Main Ingredients
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed light brown sugar
- 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/4 cups (286 grams) all-purpose flour, measured correctly
- 1/2 cup (100 grams) granulated sugar (for rolling)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the molasses and egg until well combined.
- Add Dry Ingredients: Add the salt, baking soda, ginger, cinnamon, cloves, and flour. Mix until a dough forms.
- Chill Dough: Cover and chill the dough for at least 1 hour.
- Preheat Oven: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll Dough: Roll dough into 1-inch balls, then roll in granulated sugar.
- Bake: Place on baking sheets and bake for 10-12 minutes until edges are set but centers are still soft.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra spice, add a pinch of black pepper to the dough.
- Store cookies in an airtight container to maintain crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg