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Gingersnap cookies bring a warm, spicy aroma that fills the kitchen with nostalgia. Perfect for the holidays or any cozy day, these gingersnap cookies have a delightful crunch and a soft, chewy center. The combination of ginger, cinnamon, and cloves creates a flavor explosion that’s simply irresistible. Let’s dive into this simple yet delicious recipe that will surely become a family favorite.
Gingersnap Cookies Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
- 1/4 cup for rolling white sugar
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses.
- Gradually stir in dry ingredients until well blended.
- Shape dough into 1-inch balls and roll in remaining sugar. Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8 to 10 minutes, until edges are set and tops are cracked. Cool on wire racks.
What You Will Need
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What you will need to make gingersnap cookies
- All-purpose flour: Provides structure, giving cookies their shape and texture, ensuring they hold together while baking.
- Baking soda: Acts as a leavening agent, helping cookies rise and become light and airy.
- Ground ginger: Adds a warm, spicy flavor, essential for the classic gingersnap taste.
- Ground cinnamon: Enhances the warmth and depth of flavor, complementing the ginger perfectly.
- Ground cloves: Contributes a rich, aromatic spice, adding complexity to the cookie's flavor profile.
- Shortening: Ensures cookies are tender and have a slightly crisp texture.
- White sugar: Sweetens the cookies and helps achieve a slightly crispy exterior.
- Egg: Binds ingredients together, providing structure and moisture.
- Molasses: Adds a deep, rich sweetness and chewy texture, characteristic of gingersnap cookies.
Tools and Instruments Required
What tools/instruments will be needed to make gingersnap cookies
- Mixing bowl: Essential for combining dry and wet ingredients smoothly, ensuring even distribution of spices and leavening agents.
- Electric mixer: Speeds up the creaming process of shortening and sugar, achieving a light, fluffy texture.
- Measuring cups and spoons: Provides precise measurements for ingredients, crucial for maintaining the correct balance of flavors and texture.
- Baking sheets: Offers a flat surface for cookies to bake evenly, preventing them from spreading too much.
- Wire racks: Allows cookies to cool properly, ensuring they maintain their crisp texture without becoming soggy.
Gingersnap Cookies Recipe
Classic gingersnap cookies 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
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
- 1/4 cup white sugar for rolling
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses.
- Gradually stir in dry ingredients until well blended.
- Shape dough into 1-inch balls and roll in remaining sugar. Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8 to 10 minutes, until edges are set and tops are cracked. Cool on wire racks.
Notes:
Store cookies in an airtight container to keep them fresh.
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Nutrition value:
Calories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 50mgPotassium: 50mgSugar: 10gCalcium: 10mgIron: 0.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough as directed.
- Shape into balls, roll in sugar.
- Place on baking sheet, freeze until solid.
- Transfer to airtight container, freeze up to 3 months.
Freezing Instructions
- Preheat oven to 350°F (175°C).
- Place frozen dough balls on baking sheet.
- Bake 10-12 minutes, no need to thaw.
- Cool on wire racks.
Using molasses in gingersnap cookies not only adds a rich flavor but also helps keep the cookies soft and chewy for longer.
Frequently Asked Questions
FAQ:
How do I store gingersnap cookies to keep them fresh?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the dough for later use?
Yes, you can freeze the dough. Just shape it into balls, freeze on a baking sheet, then transfer to a freezer bag.
What can I use instead of shortening?
You can substitute butter, but the texture might be slightly different.
How do I know when the cookies are done?
They’re done when the edges are set and the tops are cracked, usually around 8 to 10 minutes.
Can I add other spices or flavors?
Absolutely! Feel free to experiment with nutmeg, allspice, or even a bit of orange zest.
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