Ginger Snap Shopping Tips
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
Ginger Snap Cooking Tips
Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
THE BEST GINGERSNAP COOKIES YOU WILL EVER EAT!
Gingersnap cookie remind me of fall. YUM! The are filled with rich, pungent flavors of ginger and molasses and have a slightly sweet snappy bite! They are the perfect cookie to dunk because they can stand up to things like milk and tea and coffee and mulled cider. Yes, you can buy a box of them but they won’t have the complexity of these smashingly delicious, make-your-mouth-say-thank-you cookies. Let’s make the best gingersnap cookies you will ever eat!
I am not much of a baker, but I do like to make cookies. Especially if they are the roll-into-a-log-and-cut kind! I keep gingersnap dough rolled and ready in my freezer. So, when I want a taste of fall I can cut the dough off the log and pop them into the oven to make wonderful cookies.
The secret to the best gingersnap cookies you will ever eat is to make sure they are hard once they cool and have a snap when you bite into them. Cutting the dough only 1/4 inch thick and baking the cookies until it is fully done will ensure a snappy cookie!
Making and eating them any other way but very crisp is a true disservice to the cookie… and you! These cookies loose their flavor and texture if they are not fully cooked.
Line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer or stand mixer to cream the butter and brown sugar. Add the egg, molasses, and vanilla and beat until combined.
In a separate bowl, mix the flours, spices, salt, baking powder, and soda. Whisk to thoroughly blend. Add the dry ingredients to the wet ingredients. Mix until combined and smooth. The batter will be thick.
Cover bowl and chill cookie dough in the refrigerator for about 1 hour. Or place dough in an airtight container and refrigerator for several days.
Preheat oven to 350 F / 176 C while you shape the cookie dough for baking.
For easy, uniform cookies, use a spring-loaded 1-tablespoon-size ice cream scoop to shape cookies. Otherwise, use a tablespoon to scoop dough and roll into balls. Roll each ball in granulated sugar and place balls about 2 inches apart on the baking sheet.
Bake in preheated oven for about 10 minutes. Be careful not to overbake cookies. They should crack on the surface but still be slightly soft in the middle when done. Cool the cookies on the baking sheet for about 5 minutes and then use a spatula to place cookies on a cooling rack.
Enjoy your cookies warm or cooled.
Make ahead: portion dough onto a cutting board wrapped with plastic, cover lightly, and chill until firm about 30 minutes. Divide between a few heavy-duty zipper-lock bags, and refrigerate up to 1 week (freeze 2 months). Bring to room temperature, roughly 70°F, then roll, coat, and bake as directed.
Due to its unique pH and sodium content, blackstrap molasses will give these cookies a cakey texture and slightly bitter edge. If you can't get a hold of molasses, reach for Lyle's Golden Syrup instead.
Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee. Of course, during the holidays they also taste great when served with a hot mug of mulled wine.
For added flair, these gingersnap cookies can be rolled in other types of sugar besides the granulated kind. Try rolling the cookie dough in coarser demerara sugar or turbinado sugar for additional texture and sparkle to the finished cookies.
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These ginger cookies have plenty of ginger flavor thanks to blackstrap molasses and both ground and crystallized ginger. They are sandwiched around a lemon cream that gets a triple dose of lemon from zest, juice, and extract. Make them for a fancy holiday cookie plate, a dinner party, or a host gift.
What to buy: Crystallized ginger makes these spicy cookies extra-gingery. Look for it at supermarkets or specialty stores. If you can’t find it in the baking section, check the Asian-products aisle.
Blackstrap is the darkest and most flavorful style of molasses, contributing a rich, deep flavor to these snaps. Lighter molasses can be substituted, but use blackstrap for the best color and flavor.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 Heat the oven to 325°F and arrange the racks to divide it into thirds. Line 2 baking sheets with parchment paper set aside.
- 2 Combine the flour, ground ginger, cinnamon, baking soda, and salt in a large bowl and whisk to break up any lumps set aside.
- 3 Place 1/3 cup of the sugar in a small bowl set aside.
- 4 Place the remaining 3/4 cup of sugar and the butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until lightened in color and fluffy, about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
- 5 Return the mixer to medium speed, add the egg and molasses, and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides and bottom of bowl. Turn the mixer to low speed, add the reserved flour mixture, and mix until the dough just comes together, about 30 seconds. Add the crystallized ginger and mix until just incorporated, about 10 seconds more.
- 6 Place half of the dough on a piece of plastic wrap, wrap tightly, and refrigerate. Divide the remaining dough in the mixer bowl into 2 portions. Divide 1 of the portions into 16 rough pieces (each about 1 heaping teaspoon) and place on 1 of the prepared baking sheets.
- 7 Using your hands, gently roll each piece with your fingers to form a ball. Roll the dough balls in the reserved sugar until coated all over, then evenly space them on the baking sheet set aside. Repeat with the remaining dough in the mixing bowl and the second baking sheet.
- 8 Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookies are dry to the touch and are set at the edges, about 5 to 7 minutes more. (The cookies will still be soft.)
- 9 Immediately remove the cookies to a wire rack and let cool completely. Reserve the parchment paper and let the baking sheets cool for 5 to 10 minutes. Repeat with the remaining dough portion in the refrigerator.
Cannabis Ginger Snap Cookies
You can use cannamargarine, cannashortening or cannabutter to make infused ginger snap cookies. Use shortening for a crumbly, soft cookie. Alternatively, margarine creates a firmer, snappier ginger snap. Finally, butter gives a similar texture to margarine but adds the dimension of buttery flavor to your cookies.
If you are using cannabutter without removing the plant material, reduce flour in recipe by 1 Tablespoon for every 4 grams dried cannabis.
Mixing Things Up
The first step in making cannabis infused ginger snap cookies is to mix together cannabutter, brown sugar, molasses and egg. Do not mix too much air into your batter. Although it looks light and fluffy, it will disappoint you by falling. Watch closely when using a stand mixer or handheld electric mixer*.
Mix dry ingredients together in a separate bowl, then add it to the wet mixture. Again, be careful not to over mix the batter.
Using an ice cream scoop, divide the ginger snap batter into 12 equal portions. Next, roll the dough into balls and press into sugar so the tops are covered. This makes a very attractive and sweeter ginger snap in the end. Give the dough balls lots of room by spreading them out among 2 cookie sheets. Squish down balls slightly- just enough to put them out of their round shape. Use parchment paper to prevent sticking.
Bake each sheet of cookies separately at 375° F for about 12 to 13 minutes. The THC will not degrade by baking at this temperature because the internal temperature of the cookies only rises to about 200° F.
The Best Soft Baked Gingersnap Cookies
If you love Gingersnap Cookies these are hands down the best soft baked Gingersnap Cookies you’ll ever try! Perfect with a tall glass of milk!
Can you believe Christmas is a few days away? I’m kind of sad. I LOVE this time of year and it’s going by way to fast! Can someone press the pause button or slow the clock down?
I’m not going to lie holiday stress is setting in a little too. Not too much but I’ve got a lot going on and a lot to do and there just doesn’t seem like there’s enough time in the day to get everything done. The funny thing is I’ve actually had this post written for about a week but life has been crazy for me to even get a second to sit and finish this it up to publish. I am bound and determined to get this post up because I’m in love with this recipe so if you’re reading this yay I finally did it! Better late than never!
The other thing it’s not too late for are these irresistible Soft Baked Gingersnap Cookies! I will always have time in my schedule to bake, especially during the holidays! These are seriously hands down the best Gingersnap Cookies I’ve ever had! Gingersnap Cookies are also Mr.Mother Thyme’s favorite and he says these are by far the best he’s ever had! If you plan on baking this weekend you need to make room on your list for these! Trust me you won’t be sorry!
Not only are these the best soft Gingersnap Cookies but they are so easy to make and as you can imagine they smell amazing while they’re baking too! What’s not to love right?
These Gingersnap Cookies are soft and chewy, perfect with a tall glass of milk! Try one a warm fresh out of the oven and they’ll make you weak in the knees! This is one cookie you’ll be baking again and again!
- 1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps
- 1/4 cup packed dark-brown sugar
- 1 tablespoon unbleached all-purpose flour
- 1/2 teaspoon coarse salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees.
In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack let cool completely.
Ginger, cinnamon, and molasses come together in this recipe to bring the delicious flavors that make Ginger Snap cookies such a beloved favorite for so many. These cookies leave out the harmful ingredients in traditional Ginger Snaps without sacrificing any flavor. You&rsquoll even enjoy the sugar coating thanks to a light dusting with coconut sugar.
Ginger helps with nutrient assimilation and relieves spasms associated with viruses and an overabundance of stress. Loaded with its own signature variety of bioavailable vitamin C, ginger is also a powerful antiviral. One of ginger&rsquos special qualities is its ability to bring the body out of a reactive state&mdashwhich can happen easily when EBV is on the scene&mdashby soothing nerves and muscles. Ginger helps bring balance and homeostasis to the thyroid, lifting it up if it&rsquos hypo and calming it down if it&rsquos hyper.
- 1/4 cup softened coconut oil
- 2 tbsp molasses
- 1 tbsp unsweetened almond milk
- 1/2 cup coconut sugar, more for rolling
- 1 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1 tsp baking powder
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
In a mixing bowl, combine the coconut oil, molasses, almond milk, and coconut sugar. Whisk until uniform.
In a separate bowl, whisk together the almond flour, brown rice flour, oat flour, cinnamon, ground ginger, baking soda, and baking powder.
Add the dry mixture to the wet in 2 parts, stirring to form a dough. Add a bit more almond milk if the mixture is very dry. Chill dough in the fridge for 15 minutes.
Place a few tablespoons of coconut sugar in a bowl. Using a tablespoon measure, scoop the dough and roll into balls. Dip in coconut sugar then place on prepared baking tray (don&rsquot flatten).
Bake for 10-12 minutes until golden brown at the edges. The cookies should be quite soft at this point, they will harden as they cool. Let sit for 5 minutes before placing cookies on a wire rack to cool.
Best kept at room temperature in an airtight container.
This item posted: 10-Dec-2020
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