Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, gingersnap cookies. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Gingersnap Cookies is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Gingersnap Cookies is something which I’ve loved my entire life. They’re nice and they look wonderful.
I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnap Cookies are a holiday favorite! Gingersnap Cookies are a favorite holiday cookie!
To begin with this recipe, we have to prepare a few ingredients. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gingersnap Cookies:
- Get 160 grams Butter
- Get 2 tbsp Vegetable oil
- Make ready 120 grams Brown sugar
- Take 80 grams Granulated sugar
- Prepare 80 ml Black treacle (molasses)
- Take 1 Egg
- Get 1 dash Vanilla extract
- Make ready 300 grams Plain flour
- Take 1/2 teapooon Baking soda
- Get 1/4 tsp Salt
- Prepare 1 tsp Cinnamon
- Get 1 tbsp Powdered dried ginger
- Get 1 dash Powdered nutmeg
- Make ready 1 dash Powdered clove
- Take 1 as required Granulated brown sugar
These ultra-thin gingersnap cookies are made with molasses and ground ginger, and baked until lightly browned and crispy. Quick and easy homemade gingersnap cookies with warm spices and molasses taste like the holidays. Give as a gift or take to a cookie exchange. Gingersnaps cookies have been This excellent melt-in-your mouth gingersnap cookie recipe makes cookies just like grandma used.
Steps to make Gingersnap Cookies:
- Combine and sift the dry ingredients: plain flour, baking soda, salt, powdered cinnamon, nutmeg and clove.
- Soften the butter at room temperature and put in a bowl with vegetable oil and sugar. Beat until pale.
- Stir in the black treacle, eggs, and vanilla extract.
- Add the dry ingredients from Step 1 in 2-3 batches to the mixture from Step 3.
- After mixing, bring the mixture together as a dough and chill in the fridge for several hours.
- Spoon 1 tablespoon of the mixture and shape into a ball. Roll the balls in the granulated brown sugar.
- Arrange the balls at intervals on a baking sheet lined with baking parchment. Press each ball with a flat-bottomed cup to flatten just slightly.
- Bake for 11-13 minutes in an oven pre-heated to 180˚C.
Traditionally, gingersnap cookies are a crunchy cookies, hence the snap in gingersnap. That just doesn't work for me! I've never been a fan of cookies that crunch when you eat them. This Gingersnap Cookie Recipe yields crisp, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps.
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