Posted by Lisa on 7/12/2017 to Cookie Recipes
Typically most people associate gingersnaps with the holidays or cookie swaps, but to me they are an anytime treat!! Now, I know most recipes out there for ginger snaps are for chewy gingersnaps, but I personally like them with the crunch!
These Gingersnaps are easy to prepare and bake up pretty fast. They disappear even faster!! Keep an eye on them as they bake though. You want them to turn a golden brown so they have that crunch when you bite into them.
- 2 cups plain flour
- 3-4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup or 152g unsalted butter
- 1 cup sugar white or brown
- 1 large egg
- 1/4 cup molasses
Tips & Ideas
- Cardamom or other spices of your choice can be added to the mix.
- Use a Teflon baking sheet liner to stop cookies sticking to baking sheet.
- When cooled, if the cookies are not crunchy, place in the oven again for a second bake for a few minutes.
- At the dough stage, how about adding small pieces to your homemade ginger ice cream and fold in so that you get double ginger cookie dough ice cream!
- Make a ginger cream filling and put between 2 cookies as a sandwich.
- Crush the biscuits to use as a fantastic cheesecake base.
- Preheat the oven to 350 F degrees
- In a large mixing bowl, cream the butter and then add the sugar until fluffy. Add a large egg and mix thoroughly. Add the molasses and mix until well incorporated.
- In a separate bowl, mix all the dry ingredients together well.
- Slowly add the dry ingredients to wet ingredients.
- Mix until a stiff cookie dough forms.
- On a floured surface roll the dough to about 3 mm thick and cut out cookies with either fun cookie cutter shapes or you can use a glass to make round cookie in a pinch.
- Place cookies on baking sheet with a silicone liner (or lightly greases cookie sheet) and bake for 7-9 minutes or until golden brown.
Happy baking and enjoy the results! As always would love to hear any feedback on the recipe!