Irresistible Gingerbread Snaps Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/irresistible-gingerbread-snaps-recipe/
