Who Is This Recipe For?
This Crisp & Chewy Gingersnap Cookies recipe is for
anyone who appreciates the cozy flavors of the holiday season. Whether you’re
planning a cookie exchange, baking with the family, or simply treating yourself
to a sweet indulgence, these gingersnaps are a must-try. If you love the idea
of your kitchen filling with the aroma of warm spices and sweet sugar, this
recipe will become a favorite in no time.
Why These Gingersnap Cookies Are Great
- Sensational
Flavor: These cookies are a harmonious blend of spice and sweetness.
The ginger and cinnamon create a warm, aromatic flavor profile that’s
simply irresistible. - Texture
Perfection: The combination of brown sugar and butter ensures these
cookies are both crisp and chewy, offering the best of both worlds in one
delectable bite. - Easy
Preparation: This recipe is beginner-friendly, making it an excellent
choice for novice bakers. The step-by-step instructions are clear and
concise. - Versatile
Treat: These gingersnap cookies are a versatile treat that’s perfect
for any occasion, from holiday parties to a quiet evening by the
fireplace. - Long-Lasting:
These cookies stay fresh for days, so you can bake them ahead of time and
enjoy them throughout the holiday season.
INGREDIENTS
Ingredients You’ll Need
Before you embark on your gingersnap adventure, gather the
following ingredients:
- 2 1/2
cups of All-Purpose Flour - 2
teaspoons of Baking Soda - 1
teaspoon of Ground Ginger - 1
teaspoon of Ground Cinnamon - 3/4
teaspoon of Salt - 3/4
cup of Brown Sugar - 3/4
cup of Butter (softened) - 1 Egg
- 3
tablespoons of White Sugar (for rolling) - 2
teaspoons of Vanilla Essence
Kitchen Equipment
To create these delectable gingersnap cookies, you’ll need
some basic kitchen equipment:
- Mixing
Bowls: You’ll need both a large mixing bowl for the dry ingredients
and a smaller one for the wet ingredients. - Electric
Mixer: While you can mix the dough by hand, an electric mixer will
make the process much easier and faster. - Baking
Sheets: Ensure you have a few baking sheets lined with parchment paper
to prevent sticking. - Cookie
Scoop: A cookie scoop or spoon is essential for shaping uniform
cookies. - Cooling
Rack: You’ll need a cooling rack to allow the cookies to cool
properly.
Directions: Making Crisp & Chewy Gingersnap Cookies
Now that you have all your ingredients and equipment ready,
let’s start baking these delightful cookies:
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures
that your cookies bake evenly.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose
flour, baking soda, ground ginger, ground cinnamon, and salt. Set this bowl
aside for now.
Step 3: Cream the Butter and Sugars
In another bowl, use your electric mixer to cream together
the softened butter, brown sugar, and white sugar until the mixture is light
and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the Wet Ingredients
Beat in the egg and vanilla essence until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients,
mixing until the dough comes together. Be careful not to overmix, as this can
make the cookies tough.
Step 6: Shape the Dough
Using a cookie scoop or spoon, shape the dough into small
balls, about 1 inch in diameter. Roll each ball in white sugar to coat it
evenly.
Step 7: Bake
Place the dough balls onto your prepared baking sheets,
leaving enough space between them. Bake in the preheated oven for 10-12 minutes
or until the edges are golden brown.
Step 8: Cool and Enjoy
Once baked, let the cookies cool on the baking sheets for a
few minutes before transferring them to a cooling rack to cool completely. Now,
you’re ready to enjoy these delightful gingersnaps!
Recipe FAQs
Q1: Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough in individual balls. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and follow the same baking instructions. No need to thaw first!
Q2: How should I store leftover cookies?
Store any leftover gingersnap cookies in an airtight container at room temperature. They should stay fresh for up to a week. If you want to keep them longer, you can freeze them for up to three months.
Q3: Can I make these cookies gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend, and make sure your baking soda is gluten-free as well. The taste will be just as delightful!
Recipe Variations and Pairings
Recipe Swaps:
- Molasses:
For a deeper, richer flavor, swap out some of the brown sugar for
molasses. - Spicier
Kick: If you love a spicier gingersnap, increase the amount of ground
ginger to suit your taste.
Pairings:
- Hot
Cocoa: Enjoy these cookies with a steaming mug of hot cocoa on a
chilly evening.
Vanilla Ice Cream: Gingersnaps make a delightful topping for a
scoop of creamy vanilla ice
Source: Nairobi Kitchen