Crunchy on the outside but soft and chewy on the inside, with sparkling sugary tops and so flavorful, these gingersnaps make the perfect Christmas treat. They are packed with Christmas smells and flavors but they are great for any fall or winter dessert. Also, if you want to dream about Christmas in august, you may serve a couple of gingersnaps with ice cream. Imagine a dollop of vanilla ice cream melting over the cookies… Mmmm, what a delight!
Now let me tell you about flavors. I’m talking about wonderful flavors: ginger, cloves and cinnamon, so Christmassy! All these smells and flavors make me dream about Santa, Christmas trees and presents 🙂
These gingersnaps are also very easy to prepare. The original recipe calls for shortening and molasses but I prefer to use butter and honey.
As regarding the butter you may use a low fat butter (65% fat). In this case the cookies will spread pretty much.
You may also use high-fat butter (80% fat). In this case the cookies will spread less and will have crinkled tops.
Anyway, in both cases the taste will be the same but the cookies will look a little different.
These gingersnaps are also very easy to prepare but it’s very important to refrigerate the batter for at least 1 hour (over night is even better) before shaping the cookies. It will be much easier to shape the cookies and they will spread less. I always prefer to make the batter in the evening and the next day in the morning all I have to do is to shape and bake the gingersnaps.
I love to have a couple of gingersnaps along with my morning coffee in a cold winter day. They go great also along with a glass of milk 🙂
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Ingredients for gingersnaps (about 30-35 pieces)
– 165 gr (3/4 cup) butter, soft
– 200 gr (1 cup) brown sugar
– 80 gr (1/4 cup) honey or molasses
– 280 gr (2 1/4 cup) flour
– 1 egg
– 2 teaspoons baking soda
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
You also need about 1 cup granulated sugar for rolling
How to make gingersnaps
Use a medium bowl to combine flour, baking soda, ground ginger, ground cloves and ground cinnamon. Set aside.
Place brown sugar and butter into a large bowl. Mix until creamy.
Add the egg and mix until incorporated.
Add the honey (molasses) and mix to incorporate.
Add the flour, gradually, and mix until incorporated.
Cover the batter with plastic wrap and refrigerate for at least 1 hour or over night.
Remove the dough from the refrigerator.
Scoop out about 1-1/2 teaspoonful of batter and shape into balls.
Roll the batter balls in granulated sugar and place into a baking tray lined with parchment paper. Keep about 2 cm (0.78 inches) between the cookies.
Place the gingersnaps into the preheated oven and bake at 190 °C (375 °F) for about 12 minutes.
Allow to cool on wire racks.
These gingersnaps are soft right after baking but cold gingersnaps are crunchy on the inside and chewy on the inside.