Brunilda Schiavone Ginger snap cookies are a classic holiday treat that is enjoyed by people of all ages. They are characterized by their crisp texture, spicy flavor, and chewy interior. Ginger snap cookies are relatively easy to make, and they can be customized to your liking by adding different spices or toppings.
The main ingredients in ginger snap cookies are flour, sugar, butter, eggs, and ginger. Other common ingredients include molasses, cinnamon, and cloves. The dough is typically rolled out and cut into shapes before being baked. Ginger snap cookies can be decorated with a variety of toppings, such as sprinkles, icing, or candy melts.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough out on a lightly floured surface to a thickness of 1/4 inch.
- Cut out cookies using a 2-inch round cutter.
- Place the cookies on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Ginger snap cookies are a delicious and versatile treat that can be enjoyed all year round. They are perfect for a quick snack or a sweet dessert. With their spicy flavor and chewy texture, ginger snap cookies are sure to please everyone.
Tips
- For a chewier cookie, chill the dough for at least 30 minutes before rolling and cutting.
- If you don’t have molasses, you can substitute honey or maple syrup.
- Add 1/2 cup of chopped nuts or raisins to the dough for a little extra flavor and texture.
- Dip the cookies in melted chocolate or frosting for a decadent treat.
- Store ginger snap cookies in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Q: Can I make ginger snap cookies ahead of time?
A: Yes, you can make the dough for ginger snap cookies up to 3 days ahead of time. Simply wrap the dough in plastic wrap and refrigerate. When you’re ready to bake, let the dough come to room temperature for 30 minutes before rolling and cutting.
Q: How do I make my ginger snap cookies crispy?
A: To make your ginger snap cookies crispy, bake them at a higher temperature for a shorter amount of time. For example, you could bake them at 375 degrees F (190 degrees C) for 8-10 minutes.
Q: Can I freeze ginger snap cookies?
A: Yes, you can freeze ginger snap cookies for up to 3 months. Simply place the cookies in a freezer-safe bag or container. When you’re ready to eat them, thaw them at room temperature for 30 minutes.
Q: What are some other spices that I can add to ginger snap cookies?
A: In addition to ginger, you can add other spices to your ginger snap cookies, such as cinnamon, cloves, nutmeg, or allspice.
Ginger snap cookies are a delicious and versatile treat that can be enjoyed all year round. With their spicy flavor and chewy texture, ginger snap cookies are sure to please everyone. So next time you’re looking for a sweet treat, give ginger snap cookies a try.
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