Description of this recipe
These gingersnap cookies are a delightful treat, perfect for the holiday season or any time you crave a spicy, sweet, and chewy cookie. With a blend of warm spices and a sugary coating, these cookies offer a comforting and flavorful experience that’s hard to resist. They are easy to make and sure to be a hit with family and friends.
Why you will love this recipe
You will love this recipe because these gingersnap cookies are not only delicious but also relatively simple to make. The combination of spices creates a warm and inviting aroma that fills your kitchen, making the baking process as enjoyable as the final product. The cookies have a perfect balance of sweetness and spice, with a chewy texture and a delightful sugary crunch on the outside. Plus, they store well, so you can enjoy them for days!
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon + ¼ teaspoon gingerbread spice blend (see note below)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup light brown sugar
- ½ cup unsalted butter, room-temperature
- 1 large egg, room-temperature
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
Note: If you don’t have a gingerbread spice blend, you can make your own by combining cinnamon, ginger, cloves, and nutmeg.
Preparation:
Step 1: In a medium bowl, whisk together the all-purpose flour, cornstarch, 1 tablespoon of the gingerbread spice blend, baking soda, and salt. This ensures that the dry ingredients are evenly distributed, which is crucial for the cookies to rise properly and have a consistent texture. Set the mixture aside.
Step 2: In a small bowl, combine the granulated sugar and the remaining ¼ teaspoon of gingerbread spice blend. Mix well and set aside. This spiced sugar will be used to coat the cookies, adding an extra layer of sweetness and spice.
Step 3: In a large mixing bowl, cream together the light brown sugar and room-temperature butter using a handheld mixer on medium-low speed. Continue beating until the mixture is light and fluffy. This process incorporates air into the butter and sugar, which contributes to the cookies’ tender texture.
Step 4: Add the room-temperature egg to the butter mixture and beat until fully incorporated. Make sure the egg is at room temperature; this helps it emulsify properly with the butter and sugar, resulting in a smoother batter.
Step 5: Next, add the unsulphured molasses and vanilla extract to the mixture and beat until all ingredients are fully combined. Molasses adds a distinctive flavor and chewy texture to the cookies, while vanilla extract enhances the overall flavor profile.
Step 6: Gradually add the flour mixture to the butter mixture while mixing on low speed. Be sure to scrape down the sides of the bowl as needed to ensure all ingredients are well combined. Stop mixing as soon as the flour has been incorporated to avoid overmixing the dough, which can result in tough cookies.
Step 7: Scoop out the gingersnap cookie dough using a 1 ½-inch (or 1 ½-tablespoon) cookie scoop. Gently roll each scoop into a ball, being careful not to compact the dough. This ensures that the cookies will be light and airy.
Step 8: Roll each dough ball in the reserved bowl of spiced sugar, coating it evenly. The spiced sugar adds a delightful crunch and extra sweetness to the cookies.
Step 9: Place the cookie dough balls onto a baking tray lined with parchment paper or a silicone baking mat. This prevents the cookies from sticking to the tray and makes cleanup easier. Repeat until all the gingersnap cookie dough balls have been rolled in spiced sugar.
Step 10: Refrigerate the cookie dough for at least two hours. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together.
Step 11: Preheat the oven to 350°F (175°C). Place a baking tray lined with parchment paper into the oven.
Step 12: Place 8 cookies onto the baking tray, ensuring there is 1 to 2 inches between each cookie to allow for spreading.
Step 13: Bake the gingersnap cookies on the center rack of your oven for 10 to 12 minutes or until the center is set and the edges are just barely brown. Keep a close eye on the cookies to prevent them from overbaking.
Step 14: Allow the gingersnap cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely on the counter before serving or storing. This allows the cookies to firm up slightly before being moved, preventing them from breaking.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of milk or a cup of hot cocoa.
- Enjoy them as a snack or dessert during the holidays.
- Pair them with a scoop of vanilla ice cream for a delightful treat.
- Serve them alongside a cheese platter for a sweet and savory combination.
Tips:
- Make sure your butter and egg are at room temperature for better incorporation.
- Don’t overmix the dough to avoid tough cookies.
- Chill the dough for at least two hours to prevent excessive spreading during baking.
- Store the cookies in an airtight container to maintain their freshness.
- For a softer cookie, bake for a shorter time; for a crisper cookie, bake slightly longer.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
2 hours 30 minutes (includes chilling time)
Nutritional Information (per cookie):
Calories: Approximately 120-150
Protein: 1-2 grams
Sodium: 50-70 milligrams
(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)
Conclusion
These gingersnap cookies are a timeless classic that brings warmth and comfort with every bite. With their spicy, sweet, and chewy texture, they are perfect for any occasion. The detailed instructions and helpful tips provided in this recipe ensure that you can easily recreate these delightful cookies in your own kitchen. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of homemade gingersnap cookies that will surely be a hit with everyone!
Frequently Asked Questions:
Q1: Can I use a different type of sugar?
- A: While light brown sugar is recommended for its molasses flavor and moisture content, you can substitute it with dark brown sugar for a richer taste or granulated sugar for a slightly different texture. However, the results may vary slightly.
Q2: Can I make the dough ahead of time?
- A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. Make sure to wrap it tightly in plastic wrap to prevent it from drying out. When ready to bake, allow the dough to sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking.
Q3: What if I don’t have molasses?
- A: Molasses is a key ingredient that contributes to the unique flavor and texture of gingersnap cookies. If you don’t have molasses, you can try substituting it with dark corn syrup or honey, but the flavor will be slightly different.
Q4: Can I add any other spices to the recipe?
- A: Absolutely! Feel free to customize the spice blend to your liking. You can add a pinch of cardamom, allspice, or even a dash of black pepper for an extra kick.
Q5: How do I store the cookies to keep them fresh?
- A: To keep the cookies fresh, store them in an airtight container at room temperature. They should stay fresh for up to a week. You can also freeze the baked cookies for longer storage. Just make sure they are completely cooled before freezing and thaw them at room temperature when ready to enjoy.
