Gingersnap Cookies

Ok, so here is a Gingersnap Cookie recipe that I just had to get right.  I absolutely love anything gingery these days – I actually managed to force feed hubby a Thai inspired meal I made the other day because of my wild and weird ginger cravings.  (He secretly enjoyed it, you guys.)

 

Gingersnap Cookies

I had made plenty of ginger biscuits before, but I needed a cookie recipe that resonates the “snap”, from a proper Gingersnap Cookie. Ginger cookies or biscuits always has be fantasizing about a white Christmas, the aroma just fits perfectly with Christmas time.  It’s my favorite treat any time, any day and I don’t need any excuses to make these yummy treats. You also want to try these old school Coffee Cookies, it’s do die for.

Gingersnap Cookies

I was aiming at a crispy, deeply aromatic and sweet cookie that literally snaps when you break it, crumbling and melting away in your mouth. You can make them in giant sizes or just little bites, and they are perfect with a glass of milk.

That all just got me drooling for another cookie right now!

Gingersnap Cookies

I also found they need to cool down completely to get that crunch I was after.  When they are still warm from baking or even if you think they are already cooled down, you will still only want to eat them the next day – this is when they are deliciously crisp and snappy.  But WHO CARES! They are so absolutely divine and that you wouldn’t and absolutely shouldn’t resist!

Gingersnap Cookies

 

 

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Gingersnap Cookies
An easy recipe for ginger snap cookies.
Gingersnap Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 1 hour, including refrigeration time
Cook Time 12 min
Servings
cookies
Ingredients
Prep Time 1 hour, including refrigeration time
Cook Time 12 min
Servings
cookies
Ingredients
Gingersnap Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a microwavable bowl, melt the butter and syrup until incorporated, set aside to cool a little. Add the eggs and mix until just incorporated.
  2. Now add the sugar, but don’t mix too much – just allow the sugar to be seeped through with the moisture.
  3. Sift flour, baking soda, crème of tartar, ginger and salt in a mixing bowl and add the wet ingredients.
  4. Mix the ingredients together, cover and refrigerate for an hour.
  5. When cooled, roll dough into small balls, dunk it in white sugar and arrange on baking trays – push down with a fork or fingers.
  6. Bake for 12 minutes at 180 degrees Celsius; remove from pans and leave to cool.
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