Hey guys and welcome back to another post! Today’s post is another Christmas post for all of you! Ginger Snap cookies are one of those cookies that you either love or hate. I personally like these cookies because of how they look. I just love the crinkly texture of ginger snap cookies after they are baked. These cookies contain a very strong molasses flavor that I think reminds me of this time of year every time I make them. I don’t usually bake with molasses because it is such a strong flavor and it can be hard to pair with other ingredients but I thought these were such a staple in the holiday season that I needed to get a gingersnap cookie recipe on the blog! I also had some organic molasses sitting in my cupboard from previous baking sessions and thought it was about time to use it up! The nice thing about molasses is that it keeps for practically forever.
You can easily whip these up if you have some at room temperature butter lying around and some patience. The batter is thick because of the molasses so I rolled these cookies into balls before baking them which created the “cracks” in the cookies that I think are sequential with ginger snaps! I have had ginger snaps that were like meltaway’s that basically just melted in your mouth. These are more like a traditional cookie with more of a glutenous structure. They are wonderful eaten right out of the oven with a perfect pillowy texture, but we also like to enjoy them over the holiday season with a cup of coffee because they tend to get hard the longer that they sit. Just dunk one in a nice hot cup of coffee or even eggnog to really get into the holiday spirit!
Ginger Snap Cookies
- Sheet tray
- Parchment paper
- KitchenAid mixer fitted with the paddle attachment
- measurings cups and spoons
- 3/4 Cup Butter, room temperature
- 2 Cup Sugar
- 2 Eggs
- 1/2 Cup Molasses, organic
- 2 Tsp. Vinegar
- 3 3/4 Cup All-purpose flour
- 1 1/2 Tsp. Baking soda
- 3 Tsp. Ginger, ground
- 1/2 Tsp. Cinnamon, ground
- 1/4 Tsp. Cloves, ground
- Begin by preheating your oven to 325 F and preparing your sheet trays with parchment paper. Start beating your butter and sugar in your KitchenAid mixer until light and fluffy. Add in eggs and mix until combined, scrape down the bowl. Add in the molasses and vinegar last and also mix to combine and scrape down the bowl once more.
- Sift your flour, leaveners, and spices together in a glass bowl before adding all at once to the butter mixture and slowly mixing to combined by pulsing the beater on and off to prevent the flour from flying everywhere. Once the batter is combined scrape down the bowl once more and complete a final mix only with your spatula.
- Take small amounts of dough and roll them into balls before placing them on the parchment. Place at least an inch or two of space between each ball of ginger snap dough as they have a tendency to spread a decent amount. Once all of your ginger snap dough is rolled out and they are ready to bake, bake the cookies for 12 to 15 minutes until they look crinkly. Allow to cool for five minutes before removing from the sheet tray. I like to store these cookies in the freezer for up to 6 months in an airtight container or at room temperature for up to one week.
What is your favorite holiday cookie, and do you have a tradition to make them every year??
Let me know if you enjoyed these cookies in the comments below!
Happy holiday baking! ????