Crispy Snappy Gingersnaps
The Christmas season wouldn't be complete without gingersnap cookies. These thin, crispy, snappy and extremely delicious gingersnaps are packed with a perfect spice balance without being overwhelming. Whenever you break this gingersnap in half, it snaps! This is one of our absolute favorite kinds of gingersnaps. If you are a fan of crispy gingersnap cookies, this is the recipe for you!
Ingredients:
- 1 ½ Cup All-Purpose Flour (add extra 2 ½ - 3 tablespoons if dough is wet)
- 2 Teaspoons Ground Cinnamon Powder
- 2 Teaspoons Ground Ginger Powder
- ⅛ Teaspoon Allspice Powder
- 1 Teaspoon Baking Soda
- ½ Cup Salted butter (room temperature)
- ¼ Teaspoon Salt (*If using unsalted butter)
- ⅔ Cup White Granulated Sugar
- ¼ Teaspoon Vanilla Extract
- 1 Large Egg
- 2 ½ Tablespoons Molasses
Instructions:
- In a large bowl, combine flour, ground cinnamon powder, ground ginger powder, allspice powder, salt, and baking soda. Mix well with a whisk, and set aside.
- In the bowl of a stand mixer or a bowl, add butter and sugar. Beat until light and slightly fluffy.
- Stop the mixer, add in slightly beaten egg, vanilla extract, molasses and beat until everything is well combined.
- Gradually in batches, add the flour mixture to the wet ingredients and mix until all the ingredients are just combined.
- Remove the dough and wrap them in cling wrap; keep the dough in a ziplock bag.
- Chill the dough overnight in the fridge.
- On the day of baking, take out the dough.
- Preheat the oven to 350 degrees F.
- Lightly dust your work station with flour.
- Roll out the dough to about 1/8 of an inch or so with a rolling pin lightly dusted with some flour if needed or on a cling wrap.
- Use your choice of cookie cutter design and cut out the cookie as shown.
- Transfer the cut cookie to a baking sheet lined with a parchment paper or silicone baking mat with a spatula as shown.
- Repeat the whole process with the remaining dough.
- Bake at 300 degrees F for 7–8 minutes, or until the edges and the bottom are slightly brown. It also depends on how thin you roll the dough up front. So the baking time may vary here.All ovens work differently, so please adjust the temperature and time accordingly. Add extra minutes if needed.
- Remove from the oven and let the gingersnap cool on the baking sheet for at least 5 minutes. Do not try to remove them right away. They will harden and crisp up as they cool.
- After 5 minutes, transfer them to a cooling rack and let them cool completely before storing.
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Tips & Notes:
- We highly recommend chilling the dough overnight in the fridge for the next day of baking. It enhances the flavor of the cookies and makes them easier to roll out since we need to roll them thin.
- We chilled our dough in the fridge overnight.
- We worked the dough in batches, putting half in the fridge. The dough stays cool and firm in the fridge until we are ready to roll them up.
- You can make and prepare the dough ahead of time. Wrap the dough in cling wrap and store it in the fridge for up to 4 days or 4 weeks in the freezer if stored properly.
- Double up the recipe for a big batch.
- Add an extra 2 ½ - 3 tablespoons of flour if the dough is wet. Don’t add it all at once. Knead and add as you go. Use your judgment.
- We used pure salted butter but you can use unsalted butter as well. Just add ¼ teaspoon of salt in the process.
- You can substitute pure butter with lactose-free butter if you have lactose intolerance. However, we have not tried using margarine, but you can experiment if you want to use margarine.
- We baked at 300 degrees F for 7–8 minutes. It also depends on how thin you roll the dough up front. So the baking time may vary here. Be sure to keep an eye on it.
- All ovens work differently, so please adjust the temperature and time accordingly. Add extra minutes if needed.
