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Gingersnaps | Soft & Chewy or Crisp & Crunchy

December 18, 2016 by Emily Brees 1 Comment - This post may contain affiliate links.

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Soft & Chewy or Crisp & Crunchy. Which way do you prefer your gingersnaps? Personally I can go either way, so I worked up one recipe that will give you both depending on your gingersnap preferences.

Gingersnaps

Making Gingersnaps

The spices and rich molasses flavor of gingersnaps is the quintessential flavor for Christmas. It wouldn’t be Christmas time without little gingerbread people and houses constructed with candied architecture or these classic gingersnap cookies.

After doing a bunch of testing last season, I’ve succeeded in getting two different textured gingersnap cookies from one recipe.

How to Make Soft + Chewy Gingersnap Cookies

Freezing or chilling the dough will result in a soft and chewy gingersnap cookies. With crinkly tops and spicy flavor this version also makes the most delicious holders for ice cream.

How to Make Crispy + Crunchy Gingersnap Cookies

Baked immediately, you’ll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking.

Gingersnaps Vertical

TIP: Freezing these dough balls makes it easy to make ahead and bake when you have company coming over. Filling your home with warm and cozy spices.

PIN IT!

5 from 1 vote
Print
Gingersnaps
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

Crisp + Crunchy or Soft + Chewy - you decide. These gingersnaps have a crackle top and are full of spice!

Course: Dessert
Cuisine: American
Keyword: cookies, gingersnaps
Servings: 36
Calories: 87 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 sticks unsalted butter
  • 1 cup sugar plus more for rolling
  • 1 large egg + 1 yolk
  • 1/4 cup molasses
Instructions
  1. Preheat oven to 350°F, racks and upper and lower thirds of the oven, cover baking sheets with parchment paper.
  2. Combine flour, baking soda, salt, spices in a bowl. Stir well to mix.
  3. With a mixer, beat on medium speed butter and sugar for about five minutes until fluffy and white. Add the egg + yolk and continue beating until smooth.
  4. Lower speed and beat in one half of the dry ingredients, then the molasses. Stop and scrape the side of the mixer. Beat in the rest the dry ingredients.
  5. Scoop out 1 inch pieces of dough balls (larger if you'll use them for ice cream sandwiches). Roll between the palm of your hand, then roll in sugar.
  6. Bake right away for crispy gingersnaps. Place balls on cookie sheet, 3 inches apart. Bake 7 - 8 minutes or until surface is crackled. Cookies will harden as they cool.
  7. For a soft and chewy version, chill the dough balls for at least 4 hours or freeze until ready to use. Bake 9-11 minutes or until surface is crackled.
Nutrition Facts
Gingersnaps
Amount Per Serving (1 g)
Calories 87
* Percent Daily Values are based on a 2000 calorie diet.

Sending Warm Wishes, Peace, Joy and Cookies
to you and your family this holiday and into the New Year.

Stack of Gingersnaps

Stack of gingersnap cookies

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Comments

  1. Synthia

    February 19, 2018 at 1:02 pm

    Always up for for a new gingersnap recipe.

    Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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