Best Snappy Ginger Snaps Recipes

Snappy Ginger Snaps image

Provided by Nor Mac

Categories Cookies

Time 20m

Number Of Ingredients 17

2 c all purpose flour
1 3/4 Tbsp ( around 5 teaspoons) ground ginger
1/2 tsp cinnamon
1/2 tsp white pepper or black pepper ( i used white)
1/4 tsp salt ( omit if using salted butter
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 c softened unsalted butter ( you may use salted butter. do not forget to omit salt from the ingredients in the recipe.)
3/4 c granulated sugar
1/4 c packed light brown sugar
1 egg
1/4 c dark mollasses
1 tsp vanilla extract
2 oz candied or crystalized ginger chopped
SUGAR FOR COATING
1/2 c granulated sugar
1/2 tsp ground ginger

Steps:

1. Pre-heat oven to 350°. Parchment line a baking sheet.
2. Into a bowl. sift the flour, Ginger, cinnamon, salt, baking soda, and baking powder together. (Omit salt if using salted butter in recipe.)
3. In a large bowl. Beat the butter with the granulated sugar and brown sugar until well vombined.
4. Add in the egg. Mix in egg thoroughly.
5. Add in the vanilla , molasses, and chopped candied ginger. Mix until smooth.
6. Sift in the flour mixture half at a time. Mix between additions of flour mixture. Mix until a soft diugh forms
7. Mix the sugar with the ginger thoroughly. Place on a plate Pinch small amounts of dough. Make balls of dough. Make about 1 inch in diameter, or about the size of a small gum ball.
8. Roll balls in sugar mixture.
9. Place sugarcoated balls on sheet pan about 2 inches apart. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from sheet pan to continue cooling on a wire rack.

SNAPPY GINGER SNAPS image

Categories Cookies Bake

Yield 4 doz cookies

Number Of Ingredients 10

Steps:

Preheat oven to 350 degrees Mix all ingredients together. (if you want to be a pest about it, cream the butter, then add the sugar until light and fluffy. Blend in the molasses and egg. Combine all the dry and add to butter mix). Id didn't do all that. Roll into 1 inch balls. Roll the balls in sugar OR dip the bottom of a juice glass in sugar and use to flatten the balls. (that's what I did.) Place the balls on a greased cookie sheet about 2 inches apart and bake 10-12 mins until tops crack (Mine didn't.) Let cool and sprinkle tops with additional sugar. Optional: a pinch of cayenne or a teaspoon of cut up crystallized ginger.