Best Snappy Gingersnaps Recipes

SNAPPY GINGERSNAPS

Snappy Gingersnaps image

Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them.

Provided by P48422

Categories Dessert

Time 28m

Yield 3 1/2 dozen

Number Of Ingredients 9

Ingredients

1/2 lb unsalted butter, room temp
1 1/2 cups granulated sugar
1 large egg
1/4 cup molasses
4 teaspoons ground ginger
1 1/2 tablespoons grated fresh ginger
2 teaspoons baking soda
1/4 teaspoon salt
2 1/4 cups all-purpose flour

Steps:

Preheat oven to 350 degrees.
On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
Add the egg and the molasses and beat until incorporated.
Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
Do not overmix.
Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
Bake until flat and evenly browned, about 13 minutes.
Cool on the pan, the remove to a rack to finish cooling.
These cookies are best the day they are baked, but will keep for several days.
Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
That's how I make them.
Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.

"SNAPPY" GINGERSNAPS

This cookie uses white pepper and grated fresh ginger! These can be rolled out but I usually roll them into 1-inch balls, then in sugar before baking so they have a crackled fifnish. They melt inyour mouth with a zing!

Provided by Reta Smith

Categories Cookies

Time 35m

Number Of Ingredients 12

Ingredients

1 c butter, room temperature
2 c sugar
5 Tbsp Fresh Ginger, grated
2 Eggs, well beaten
1/2 c Molasses
1 Tbsp White Pepper
2 tsp White Vinegar
1-1/2 tsp Baking Soda
1/2 tsp Ground Ginger
1/2 tsp Groung Cinnamon
1/4 tsp Ground Cloves
4 c All-Purpose Flour

Steps:

1. Beat butter and sugar with mixer until light & fluffy. Add fresh ginger, eggs, molasses, white pepper, & vinegar; blend well.
2. In a separate bowl, stir together baking soda, gr. ginger, cinnamon, cloves and flour. Add gradually to butter mixture, mixing until evenly blended.
3. Cover and refrigerate several hours or overnight. Preheat oven to 325 degrees. Roll dough into 1-inch balls, dip into sugar to coat & place on ungreased baking sheet. Bake for 15 minutes or until set.

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