Hands up if you grew up on ginger snap cookies! Here here!!! If anything, I was obsessed with them. Ginger snap cookies have always (for me) made the perfect pairing with a cup of masala tea. Goodness, I am getting nostalgic! They have a delicious, warm, and spicy flavor that is easy to achieve at home in no time. And the result is a festive treat that is perfect for the holiday season or just storing in the pantry for when you have unexpected guests.
Hahaha yes, I am one of those that loves to give you food when you visit. Because it’s just a given you know? You come over, and I whip out my kettle and try to wow you with my old school teapot and a slice of my ‘no one can pass this up carrot cake with orange marmalade‘. But if you are watching your weight I would tempt you with just one gingersnap cookie and can’t wait to see your face light up as you ask to indulge in another.
And while these are ginger snap cookies with molasses and brown sugar, they still have a noteworthy crunchy texture. And if you wish, bake them a few minutes less to achieve the perfect combination of chewy and crispy, and sadly, your other popular choices for Christmas treats just got knocked off the shelf by these crunchy treats!
But let’s keep it real, ginger snap cookies are a must-have during the holiday season, and they make a great gift for family and friends. Oh and let’s not forget for bakesale and office parties when we ‘low key’ try to outbake each other.
The warm and spicy flavor of ginger snap cookies comes from the use of ginger, cinnamon, nutmeg, and cloves. These spices give the cookies a festive taste that is perfect for the holiday season. Ginger snap cookies are so delicious that they can be enjoyed on their own or paired with a cup of tea (or coffee of course 😉 )for the perfect snack.
History of Ginger Snap Cookies
Ginger snap cookies have been around since the 1800s. The first ginger snaps were baked in Germany and were known as “lebkuchen.” They were made with honey and spices and were considered a special treat during the Christmas season. Ginger snap cookies then became popular in the United States during the Civil War, as they could easily be transported and stored for long periods.
Ingredients of Ginger Snap Cookies
Ginger snap cookies are made with a combination of ingredients that give them their distinctive flavor and texture. The primary ingredients include flour, brown sugar, butter, molasses, and of course, ginger.
Spices such as cinnamon, nutmeg, and cloves are also added to enhance the flavor. The combination of these ingredients creates a cookie with a crunchy texture and a warm, spicy flavor.
How to make ginger snap cookies at home
Step 1: Whip the butter and sugar to a fluffy consistency then add in the vanilla, eggs, and molasses. Whisking well before each addition.
Step 2: Sift the rest of the dry ingredients into the whipped butter mixture. Let the cookie dough chill in the fridge for 30 minutes.
Step 3: Shape into a ball, roll them onto the cinnamon and sugar mixture, gently press for an even defined shape and bake.
So will you be making these comforting and festive ginger snap cookies that are easy to make at home? Whip up a batch of homemade ginger snap cookies and indulge in the deliciousness! Let me know how they turned out and if you made any alterations.
Storage
Keep the cookies in an airtight container to retain their crunch
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Loading...Ginger snap cookies with a delicious, warm, and spicy flavor that is easy to achieve at home in no time.
Ingredients
- 325g plain flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 120g unsalted butter, at room temperature
- 140g cup granulated sugar
- 30g light muscovado sugar
- 64g (2 tablespoons) molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, plus 1 teaspoon of cinnamon for rolling
Instructions
In a large mixing bowl, beat the butter and both sugar together until light and fluffy
Add the vanilla extract, egg, then the molasses to the butter mixture and beat until well combined.
Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter mixture and mix until a dough forms. Cover the dough with cling film and leave to rest in the fridge for 30 minutes
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Mix the 1/4 cup of sugar with 1 teaspoon of cinnamon
Shape the dough into 1-inch balls and then roll them in the cinnamon & sugar mixture (not too much).
Place the sugar-coated dough balls on the lined baking sheet, leaving about 2 inches between each cookie.
Use the bottom of a glass to gently press on each cookie dough ball
Bake the cookies for 14 minutes or until they are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and store any leftover cookies in an airtight container.
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