Irresistible Gingerbread Snaps Recipe

Introduction

Gingerbread Snaps are the quintessential holiday cookie that combines a delightful crunch with warm spices like ginger and cinnamon. Perfectly crispy on the edges and tender in the center, these cookies evoke nostalgic memories of festive gatherings. Whether decorated with icing or enjoyed plain, they make a comforting seasonal treat.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp salt
• ¾ cup unsulfured molasses
• ½ cup brown sugar, packed
• 1 large egg, room temperature
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt until evenly combined.
3. Step 3: In a separate bowl, cream the softened butter, brown sugar, and molasses until the mixture is light and fluffy.
4. Step 4: Beat in the egg, one at a time, along with the vanilla extract until fully incorporated. Don’t worry if the mixture looks slightly curdled.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just blended. Avoid overmixing to keep the cookies tender.
6. Step 6: Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing them evenly.
7. Step 7: Bake for 10-12 minutes until the edges are crisp but the centers remain slightly soft.

Tips & Variations

• For a softer cookie, slightly reduce the baking time or add a teaspoon of honey instead of molasses for a subtler sweetness.
• Add a pinch of cayenne pepper for a warm, spicy twist.
• Let the dough rest in the refrigerator for 30 minutes before baking to enhance flavor and texture.
• Decorate with icing and colored sprinkles for a fun holiday activity with kids.

Storage

Store Gingerbread Snaps in an airtight container at room temperature for up to one week. To refresh their crispness, warm the cookies gently in a preheated oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Gingerbread Snaps?

Gingerbread Snaps are thin, crisp cookies flavored with ginger, cinnamon, and molasses. They have a crunchy texture on the edges with a tender center, making them a popular holiday treat.

How do I make my Gingerbread Snaps softer?

To achieve softer snaps, bake them for a slightly shorter time and consider adding a bit more molasses or a teaspoon of honey to retain moisture. Also, avoid overbaking as this dries the cookies out.

Irresistible Gingerbread Snaps Recipe

Print Recipe

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4.9 from 70 reviews

Gingerbread Snaps are classic holiday cookies that perfectly blend a crisp texture with warm spices like ginger and cinnamon. These cookies have delightfully crunchy edges with tender centers, offering a nostalgic taste of festive celebrations. Ideal for decorating with icing or enjoying alongside a cozy fire, they are a seasonal favorite that brings comfort and joy.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp salt

Wet Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¾ cup unsulfured molasses
• 1 large egg, room temperature
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, baking soda, ground ginger, cinnamon, and salt until combined evenly for balanced flavor distribution.
3. Cream Butter and Sugars: In a separate bowl, beat the softened butter with brown sugar and molasses until the mixture is light and fluffy, resembling clouds on a sunny day.
4. Add Eggs and Vanilla: Incorporate the egg one at a time and vanilla extract into the butter-sugar mixture, mixing well after each addition even if the batter looks slightly curdled.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing just until fully incorporated to avoid overworking the dough and keep the cookies tender.
6. Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them adequately, and bake for 10-12 minutes until the edges are crisp but centers remain chewy.
7. Cool and Serve: Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack. Decorate as desired or enjoy plain.

Notes

• Use unsulfured molasses for the best flavor and color.
• Ensure butter and eggs are at room temperature for easier mixing and better texture.
• Don’t overmix the dough to keep the snaps tender, not tough.
• Store cookies in an airtight container at room temperature for up to one week.
• Rewarm slightly in the oven before serving if stored for a few days.
• You can substitute molasses with honey or add a pinch of cayenne for a subtle kick.

Keywords: gingerbread snaps, holiday cookies, ginger cookies, Christmas cookies, spiced cookies, molasses cookies, gingerbread recipe, festive treats