Gingersnap Cookies

GingerSnap

Gingersnap is the hard cookies flavored with ground ginger and some other spices and molasses. In most countries, these biscuits are called ginger nuts while in the states the name pronounced is as ginger snaps.

The aroma of ginger and spices is just out of the world when the cookies are baking in the oven. These cookies have a very rich intense flavor because of the dark molasses. The cookies stay fresh for a week at room temperature and might up to a month in the freezer.

Ingredients Needed for Gingersnap

• All-purpose flour: Maida or all-purpose flour is used to make chunky and crispy ginger snap cookies. You can also use plain flour instead.
• Sugar: Brown or white granulated sugar.
• Spices and Salt: Ground ginger and cinnamon and a dash of salt.
• Baking soda: Acts as a leavening agent and will help spread the shape of cookies.
• Dark molasses: Adds that nice flavor and makes the cookies more crispy. It can be replaced with black treacle.
• Butter: Unsalted butter at room tempearture.
• Milk: To bind the dough and replace the eggs.

How to make Gingersnap?

Step 1. Make the dough– In a mixing bowl sift together flour, salt, ginger, and cinnamon. In another bowl cream together butter and sugar until soft and creamy. Stir in molasses and mix well.

Now gradually add the flour mixture into the butter mixture alternating with milk. Chill the dough for 30 minutes.

Step 2. Shape and Bake Cookies– Make small balls of the cookie dough and roll them in sugar. Place them on the prepared baking sheet at least 2 ” apart from each other.

Bake in preheated oven for about 12 minutes or until top cracks. Remove the cookies from the oven and cool on a wire rack. Store and enjoy whenever you want.

Serving Suggestions

Serve the cookies with a glass of milk or pair them with your coffee and tea. They make a wonderful tea time snack or would be an amazing treat while watching Christmas movies.

Pro Tips

• Make sure to use fresh baking soda to make these cookies. Sometimes, if soda is old it won’t help the proper spreading of cookies.
• For best results do not forget to chill the dough for at least 30 minutes.
• Keep the cookies 2″ apart as they will spread in shape and size.
• If you do not have molasses or black treacle, you can use honey and brown sugar paste instead.
• Store the cookies in airtight containers.

Like gingersnap, try these recipes…

• Chocolate Pecan Cookies
• Coconut Flour Cookies
• Vegan Oatmeal Raisin Cookies
• 3 Ingredients Shortbread Cookies
• Ma’amouls | Date stuffed Cookies

Looking for more such yummy Christmas recipes to get some ideas for your snacking? Do not miss my Christmas Cake and Christmas Fruit Cupcakes and the best one’s Christmas Shortbread Cookies.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

This post was originally posted in 2017, since then I have updated the pictures and content for better engagement.

Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Gingersnaps and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube and  Pinterest.

Best Regards,
Sapana Behl