![]() ![]() ![]() Please let me know in the comments below. I hope you try this recipe, and if you do, I hope you love it. For longer storage, pop them in the freezer and pull them out as needed. To keep your cookies crispy, keep them away from moisture and humidity. Store these Old Fashioned Ginger Snap Cookies at room temperature in a container for a week or so.To keep the cookies from getting too dark during baking, line your baking sheet with a silicone baking mat or parchment paper.Pop the remaining dough into the freezer between batches to keep it cold. Chilling the dough ensures that the cookies don’t spread and become flat during baking, and also helps to create the desired texture. Here are a few ways you can customize them Butter: Unsalted butter will work in this recipe.Add 1/4 teaspoon to salt to the batter if you are using it. Be sure to chill the dough in the refrigerator for at least two hours.For maximum spicy flavor, make sure your ground cloves and ground ginger are very fresh. Don’t use the old bottles of spices that have been lingering in your pantry for years.Don’t use blackstrap molasses because your cookies will turn out very bitter. Use all-purpose cooking molasses for this recipe.Combine flour, baking soda, ginger, cinnamon, cloves, and salt stir into the molasses mixture. The dark brown sugar will give it extra molasses flavor and a darker color. Mix together brown sugar, oil, molasses, and egg in a large bowl. When it comes to brown sugar, you can use either dark or light brown sugar.Tips for making Old-Fashioned Gingersnap Cookies: These Gingersnaps are just the kind of cookie that you can imagine putting out on a plate for Sants (along with a cold glass of milk, of course!) And truth be told, I am rather fond of their simplicity. And while it’s true that these cookies are not showy, the flavor is amazing. This recipe for Ginger Snap Cookies is an authentically vintage recipe that I’ve been using for many years. (And if you’re looking for holiday cookie recipes, check out my recipe for Key Lime Snowball Cookies.) And because they freeze so well, I like to stash a few batches in the freezer and pull them out throughout the holiday season when I need them. They’re perfect to serve as a Christmas cookie, but they’re good any time of year – especially with a cup of tea or coffee for dipping. Cook a few minutes longer if you like your cookies crisp.These Old-Fashioned Ginger Snap Cookies have crispy snap and a festive, ginger-spiced bite, combined with a rich molasses cookie flavor. Let cool on the pan 5 minutes before transferring to a wire rack. Place 2 inches apart on the prepared pans (they spread).īake 13 to 16 minutes, rotating the pans 180° halfway through, until the edges are set (the center will still be quite soft). Between the palms of your hands, roll the dough into 2 tablespoon-size balls, then roll in the sugar to coat. Add the flour mixture and, with the mixer on low speed, mix in until just incorporated. In a large mixing bowl or the bowl of a stand mixer, using an electric mixer on medium-high speed, beat the butter, brown sugar, and ½ cup of the granulated sugar until fluffy, 2 to 3 minutes, scraping down the sides with a silicone spatula as necessary. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Line 2 rimmed sheet pans with parchment paper. Heat the oven (with two oven racks toward the middle) to 350☏. ![]()
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