Best Crispy Gingersnaps Recipes

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

CRISPY VEGAN GINGERSNAPS

Steps:

• Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
• Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
• Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

CRISPY CHEWY GINGERSNAPS

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheets.
• 2. In a large bowl, combine sugar, margarine, molasses and egg and blend well.
• 3. Lightly spoon flour into measuring cup and level off. Combine with remaining ingredients and mix well. Chill dough so it will be easier to handle.
• 4. Roll dough into 1-inch balls and then roll in sugar. Cookies should be placed 2 inches apart on cookie sheets. Bake 9-12 minutes or until the edges are set.

CRISPY GINGERSNAPS

Steps:

• Position shelves in the upper and lower thirds of the oven. Heat the oven to 375°. Line the cookie sheets with baking parchment. Strain together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, mix the butter with the sugars on medium-low speed until creamy and lightened in colour, 2 to 3 minutes. Add the egg and mix until well combined, about 1 minute. Scrape down the side of the bowl. Add the vanilla and the cider vinegar and mix for 1 minute longer. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until combined. Using a large rubber spatula, blend in the crystallized ginger. Break off walnut-sized pieces of dough and roll into 1 ¼ inch balls. Place 2 inches apart on the cookie sheets. Bake for 9 to 11 minutes, or until golden brown. Toward the end of baking time, rotate the pans from top to bottom and front to back. Let rest on the cookie sheets for 2 minutes, then loosen with a thin metal spatula and transfer to cooling racks.