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Ginger snaps are a classic treat that never goes out of style. With their spicy ginger kick and sweet molasses undertone, these cookies are perfect for any occasion. Whether you're baking for a holiday gathering or just craving something sweet, this recipe is sure to hit the spot. Let's dive into the simple steps to make these delightful cookies.
Ginger Snaps Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls and place on a baking sheet.
- Bake for 10 minutes or until edges are set and tops are cracked.
- Cool on a wire rack.
What You Will Need
Read more: Ginger Beef Stew Recipe
What you will need to make ginger snaps
- All-purpose flour: Provides structure to the cookies, ensuring they hold their shape while baking.
- Baking soda: Helps the cookies rise and become light and airy.
- Ground ginger: Adds a warm, spicy flavor that defines ginger snaps.
- Ground cinnamon: Enhances the spice profile, adding depth and warmth.
- Ground cloves: Contributes a rich, aromatic flavor that complements the ginger and cinnamon.
- Unsalted butter: Adds richness and moisture, creating a tender cookie.
- Granulated sugar: Sweetens the cookies and helps create a crispy texture.
- Large egg: Binds the ingredients together, providing structure and moisture.
- Molasses: Adds a deep, rich sweetness and chewy texture to the cookies.
Tools and Instruments Required
What tools/instruments will be needed to make Ginger Snaps Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly, ensuring even distribution of spices and leavening agents.
- Whisk: Helps to aerate and blend dry ingredients, preventing clumps and ensuring a uniform mixture.
- Electric mixer: Speeds up the creaming process for butter and sugar, achieving a light, fluffy texture.
- Baking sheet: Provides a flat surface for baking cookies, ensuring they bake evenly and maintain their shape.
- Wire rack: Crucial for cooling cookies quickly, preventing over-baking and maintaining their crisp texture.
Ginger Snaps Recipe
Classic ginger snaps with a perfect balance of spice and sweetness.
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Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls and place on a baking sheet.
- Bake for 10 minutes or until edges are set and tops are cracked.
- Cool on a wire rack.
Notes:
Store in an airtight container for up to a week.
Read more: Ginger Chicken Stew Recipe
Nutrition value:
Calories: 80kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 40mgSugar: 7gVitamin A: 50IUCalcium: 10mgIron: 0.5mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare dough as directed.
- Wrap dough tightly in plastic wrap.
- Store in the fridge for up to 3 days.
- When ready to bake, let dough sit at room temperature for 10 minutes.
Freezing Instructions
- Roll dough into balls.
- Place on a baking sheet and freeze until solid.
- Transfer frozen dough balls to a freezer bag.
- Store in the freezer for up to 3 months.
- Bake directly from frozen, adding 1-2 minutes to baking time.
Adding a pinch of black pepper to the ginger snaps dough can enhance the spiciness and bring out the flavors of the ginger and cinnamon.
Frequently Asked Questions
FAQ:
How should I store ginger snaps?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough for up to three months. Thaw in the fridge before baking.
Can I use fresh ginger instead of ground ginger?
Ground ginger is recommended for this recipe to maintain the right texture and flavor.
What can I substitute for molasses?
You can use honey or maple syrup, but the flavor will be slightly different.
How do I know when the cookies are done?
They are done when the edges are set and the tops are cracked, usually around 10 minutes.
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