Full of yummy molasses, warming cloves and delightful cinnamon flavours, they're perfect for cool fall and winter months. I was a bleary-eyed year-old, with a freshly stapled stomach and a newborn thinking "oh shit, I need an adult". My Memere grandmother had volunteered to stay with the baby and me while Kevin was at work during the day. It was 9 years ago, nearly to the day, and I can still remember holding a nursing baby in one hand and one of Memere's ginger snaps in the other.
We joked that the amount of molasses I ate in these cookies was the driving factor behind my milk production! As an Amazon Associate I earn from qualifying purchases. Especially the butter - it's much easier to cream butter and sugar together when the butter is soft! Speaking of creaming, mix the butter and sugar on high speed until it lightens in color, about 2 minutes. They have fewer ingredients and fewer steps than most.
Plus I've included a few hacks to make them even quicker! Whether you're going to bake them all at once or freeze some for later, use my cookie scoop hack. Use your cookie scoop and drop the dough balls right onto a small saucer with sugar, then use your fingers to sprinkle sugar on top. I believe in baking cookies at f. A hotter oven and a shorter time give crisp outside edges and softer chewier middles - if you can get some crunch on the outside of the cookie and some softness in the middle, you've caught lightning in a bottle.
That said, cook this cookie to your desired doneness. Ginger snaps are traditionally super crisp and snap when you bite into them. I prefer snappy edges and yummy soft innards. They can be frozen after they've been baked and cooled OR - and this is my personal favourite- Freeze the dough balls. Hear me out on this: prepare cookies as you would to bake them.
But instead of baking, freeze until solid. Transfer to freezer bags for up to or over a year. These ginger snap cookies have the perfect crunchy outsides with soft, chewy insides and magazine-worthy appearance. These cookies when baked can be kept at room temperature in a cookie jar for up to 1 week, or in the freezer for up to 6 months.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases. The holidays are long past, yet my apartment currently smells like Christmas, and I have about 3 dozen light, crisp, pleasantly spicy, semi-sweet cookies cooling in my kitchen. Read More. Most helpful critical review jswat5. Rating: 1 stars. I did not like this recipe at all. The cookies were bland and had way too much baking soda and ginger.
All I could taste was baking soda and ginger. I am definitely in the minority here. Won't make these again! Reviews: Most Helpful. I was very nervous making these cookies because Gingersnaps are my husband's favorite cookie and his mother makes them all the time all year round. I had a lot against me - biased views and no knowledge whatsoever with this type of cookie! I've never made Gingersnaps before.
The smell of the cookies during the mixing stage was wonderful! Very Christmasy. My kids couldn't keep their hands off these cookies once they were done, and when I tasted them I could see why!
These cookies are amazing in flavor! I did do one thing different from the recipe - I added 1 teaspoon of cloves into this as well, because my husband likes his gingersnaps good with spice. The drumroll for me came when he came home at night and I gave him a cookie to try. I could tell he wasn't expecting much being biased for his mother's but after the first bite his eyes got wide and he said "Wow!
They taste just like Mom's! Perfection in my husband's opinion! Now I wish I had made these much sooner in my married life. His smile and face was all worth the jitters of messing it up! Crystal S. Rating: 4 stars. Good gingersnap recipe. For those that don't have a sifter, try using a pasta strainer or wisk prior to adding to the recipe; they work in a pinch!!! Not the best I've had, but definitely better than most! Would definitely make again!!! Lisa C. I made these to give away at for Christmas, and got rave reviews from everyone!
They are definitely more chewy than traditional gingersnaps, but we like them that way. I first used too much cinnamon and they turned out dark-looking and too "cinnamony".
She knows me well. This Old Fashioned Ginger Snap recipe has stood the test of time for a reason. They are one of my favorite cookies of all! Yesterday was a fairly productive day for me. After having the boys home sick for the beginning of the week, it felt good to have the house to myself.
I got caught up on laundry, worked on my editorial calendar, and made more to-do lists. After making cookies and putting my kitchen back together, I started on my Christmas cards.
We ordered them from Minted again this year, because we love the quality of the paper and print, as well as the design choices and free envelope addressing! We also love that you can view all the design options with your actual picture inserted into them.
So easy! There is no need to chill the dough for Old Fashioned Ginger Snaps. Generally, chilling the dough can help sticky cookie dough to be more manageable, but this dough is not overly sticky.
Chilled dough will also spread less in the oven than room temperature dough, but these cookies are supposed to be nice and thin, so spreading is good! Yes, these cookies will freeze very well in a well sealed container or a freezer ziplock bag for months.
You can also freeze the dough balls on a paper plate and then slide the plate into a gallon size freezer ziplock to bake at a later time. I love baking a half batch of cookies and then freezing the dough balls of the second half for later. A freezer full of cookie dough is a joyful sight!
Hope your December is off to a great start as well. Go ahead and put these cookies on your to-do lists! Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag lovelylittlekitchen. Subscribe and I'll send all my recipes right to your inbox! Hi, your ginger snaps sound delicious. Please tell me if the dough balls, when placed on the cookie sheet, need to be flattened before cooking, thank you!
Hi Wendy, I think you will love these! No need to flatten the dough balls. They will spread quite a bit on their own. A real disappointment.
These are not ginger snaps. They fall somewhere between a snap and a chewy molasses cookie. Flavor was okay but the texture was dry and crumbly — not even much chew. Ditto from me! I baked mine at in a convection oven for 8 minutes and they are perfect.
Might want to check your bake time. Recipe was fantastic, for a rather experienced baker you must have missed something. Because I doubled this one and they are far from dry and crumbly. Have enjoyed using some of your recipes, but a trying not use sugar, but rather use honey, or coconut sugar. Can these cookie recipes be made using honey instead of sugar?
Thank you Ruth! For this recipe, I would try subbing some of the sugar for honey and see how it goes, then adjust as needed. And can I just use sugar thats not sparkling? Excuse me for commenting twice, but I wanted to add that I loved the way the ginger snaps were soft and not too crunchy! And that your Christmas cards are lovely. Just tried making these cookies for the first time and they are delicious! I love the texture and the flavor..
Just made your Ginger Snaps , they are delicious. Thanks for the recipe. They are sooo addictive! I made two small changes to mine though. A little goes a long way. Thanks for sharing this recipe! I almost never comment on recipes I make, but these were SO good!! Thanks for sharing! These are one of my favorite cookies EVER! Thanks for your comment! These were excellent. I just used two cups of Cup 4 Cup flour instead of weighing and the cookies turned out well.
I live at a high altitude and cooked them for 11 minutes. Once cool, I put them in an airtight container and they were so chewy and good the next day. Thank you. The texture is just incredible.
Hi … Made today and was suuuper yummy. Mom like it. The first time, they turned out perfect. The second time was a disaster.
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