Basic Crispy Gingersnaps are the right Christmas cookie! Skinny and crunchy with the right quantity of molasses and spice, this straightforward home made recipe takes half-hour to make. These Crispy Gingersnaps Cookies are the right traditional, crispy gingersnap cookie.
Gingersnaps are simply what they sound like: a cookie flavored with ginger, plus different spices. They’re usually crunchy or have a brittle texture, thus the “snap”. The spiciness of the ginger and richness of the molasses pair completely with espresso, tea, scorching cocoa, or mulled wine.
Methods to make Gingersnaps
Substances
2 1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. floor cinnamon
1/4 tsp. floor cardamom
1/2 tsp. kosher salt
1 Tbsp. floor ginger
3/4 cup (1 1/2 sticks) salted butter, at room temperature
1 cup granulated sugar
1/3 cup unsulphured molasses
1 giant egg
1/2 cup sanding sugar, for rolling
Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a big bowl, whisk collectively the flour, baking soda, cinnamon, cardamom, salt, and a couple of teaspoons of the ginger till nicely mixed; put aside.
Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high velocity till gentle and fluffy, 3 to five minutes. Scrape down the edges of the bowl, then add the molasses and beat till nicely integrated, about 1 minute extra. Scrape down the edges and backside of the bowl and add the egg. Combine till simply mixed. Cut back the velocity to low and slowly add the flour combination. Beat till simply mixed.
Stir collectively the sanding sugar and remaining 1 teaspoon ginger in a shallow bowl. Utilizing a 1½-tablespoon scoop, kind balls of dough. Gently roll the balls within the sanding sugar combination, ensuring to coat them fully. Switch to the ready baking sheets, spacing the balls about 3 inches aside.
Bake the cookies in batches, rotating as soon as midway by means of, till the sides are set and they’re aromatic, about 10 minutes. Let the cookies cool fully on the baking sheets.
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