Ok, so here is a Gingersnap Cookie recipe that I just had to get right. I absolutely love anything gingery these days – ginger beer, ginger bread, Thai ginger broth – All the ginger!
How To make a Gingersnap Cookie
A simple mixture of flour, butter, sugar and spice to achieve the perfect ginger cookie. I had made plenty of ginger cookies before, but I needed a cookie recipe that resonates the “snap”, from a proper Gingersnap Cookie.
Ginger cookies or biscuits always has be fantasising 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.
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!
What do you need to make 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. Make sure your ingredients are at room temperature and remember to cool the incorporated dough in the fridge before you bake them.
That all just got me drooling for another gingersnap cookie right now!
|Prep Time||1 hour, including refrigeration time|
|Cook Time||12 min|
- 100 ml soft butter
- 125 ml golden syrup
- 2.5 cups flour
- 10 ml baking soda
- 10 ml creme of tartar
- 25 ml ground ginger
- pinch salt
- 2 large eggs
- 300 ml brown sugar
- white sugar for rolling
- 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.
- Now add the sugar, but don’t mix too much – just allow the sugar to be seeped through with the moisture.
- Sift flour, baking soda, crème of tartar, ginger and salt in a mixing bowl and add the wet ingredients.
- Mix the ingredients together, cover and refrigerate for an hour.
- When cooled, roll dough into small balls, dunk it in white sugar and arrange on baking trays – push down with a fork or fingers.
- Bake for 12 minutes at 180 degrees Celsius; remove from pans and leave to cool.
How many grams is 100 ml of butter? How do I measure that?