![]() My family has been quitting sugar (link) for several years, and over time we’ve improved the type of sugar we buy. I’ve cut that back a bit so you don’t crash after dessert. Most gingersnap recipes call for nearly a full cup of sugar for one batch of cookies. I mentioned earlier that these were HEALTHY gingersnap cookies, but let me explain why that is: What Makes These Healthy Ginger Snap Cookies Good For You Again, this is important and required and please plan accordingly! These cookies require a second chill time of 15 minutes.The flavor of the cookie is ON POINT if you skip the sugar roll, but really – who wants to skip rolling cookies in sugar?! These cute little bowls make this really quick and easy. Don’t skip the rolling in sugar! This gives the cookies a really pretty crust.You can use one scoop or two for your cookies, but either way, you’ll want to roll the dough together to make a ball. I like to use this cookie scoop when I’m making cookies, just so that they’re all nice and uniform (and the kids don’t argue over who gets the bigger cookies). Be sure to scrape down the bowl and paddle well, and often. You don’t want to see any stray pieces of butter in the dough. Be sure to incorporate ALL the butter.Keep this in mind as you go to make this recipe. The butter is room temperature and the molasses means extra soft dough. These cookies require a one hour chill time.The step-by-step method for making these soft and chewy gingersnap cookies is in the recipe card below, but here are a few tricks you need to know up front: ![]() How to Make the Best Soft & Chew Gingersnap Cookie Recipe This recipe is simple, straightforward, and practically foolproof! Some gingersnap cookie recipes are hard… lots of mixing and rolling and chilling and all kinds of steps that can trip you up. I’ve reduced the sugar and improved the flour for a treat that is better for you, yet just as delicious! Not these! Each bite perfectly melts-in-your-mouth and will make you want a glass of milk (or a hot chocolate!). Some gingersnap cookies are crisp and will literally snap in your hands. Those are hard and tasteless, while these are moist, PACKED with ginger and molasses and incredibly addicting! These are not like the Grandma’s iced gingersnap cookies you buy at the store (and the ones I grew up eating). Hands down, they are THE BEST gingersnap cookies you’ll ever eat, but they’re also: Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.If someone were to ask you what your favorite cookie recipe was – and your answer has historically been chocolate chip cookies or sugar cookies or even oatmeal chocolate chips – I need you to hear me when I say that THESE GINGERSNAP COOKIES WILL CHANGE YOUR LIFE. ![]() The cookies will be crackled on the top and soft inside. Press both sides of each cookie in granulated sugar and place them on the sheet pans. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Scoop the dough with 2 spoons or a small ice cream scoop. Add the crystallized ginger and mix until combined. ![]() With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Scrape the bowl with a rubber spatula and beat for 1 more minute. Turn the mixer to low speed, add the egg, and beat for 1 minute. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. ![]()
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