Looking for a delicious treat that will fill your home with the warm, cozy scent of ginger and spice? Look no further than these Crispy Gingersnaps! Perfect for snacking on during the upcoming fall season or as a sweet addition to your holiday dessert table.
**Ingredients:**
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/4 cup molasses
– 1 egg
– 1/2 cup granulated sugar, for rolling
**Instructions:**
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large mixing bowl, cream the butter and 1 cup of sugar together until light and fluffy. Add in the molasses and egg, mixing until well combined.
4. Slowly add in the dry ingredients, mixing until just combined.
5. Scoop out dough by the tablespoon and roll into balls. Roll each ball in the remaining 1/2 cup of sugar, coating them well.
6. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**Nutrition Information:**
– Calories: 120
– Fat: 5g
– Carbohydrates: 18g
– Protein: 1g
**Popular questions:**
1. How can I make these cookies softer rather than crispy?
– To make them softer, reduce the baking time slightly and store them in an airtight container to retain moisture.
2. Can I substitute butter with a dairy-free alternative?
– Yes, you can use dairy-free margarine or coconut oil as a substitute for butter.
3. Can I freeze the dough for later use?
– Yes, you can freeze the dough by shaping it into balls and placing them in a freezer-safe container. Thaw before baking.
4. What is the role of molasses in this recipe?
– Molasses adds a rich, caramel-like flavor and helps create the signature chewiness of gingersnap cookies.
5. Can I add nuts or dried fruit to the dough?
– Adding nuts or dried fruit can provide extra texture and flavor to the cookies. Chop them into small pieces and mix them into the dough.
6. How should I store the baked cookies?
– Store them in an airtight container at room temperature for up to a week for optimal freshness.
7. Can I double the recipe?
– Yes, you can double or even triple the recipe to make a larger batch of gingersnap cookies.
8. Can I add more spices for a stronger flavor?
– Feel free to adjust the spices to your preference by adding more cinnamon, ginger, or cloves for a bolder taste.
9. Can I use dark brown sugar instead of granulated sugar?
– Dark brown sugar can be used for a deeper, more caramel-like flavor in the cookies.
10. How can I prevent the cookies from spreading too much while baking?
– Chilling the dough in the refrigerator for about 30 minutes before baking can help prevent excessive spreading.
**Helpful tips:**
1. For an extra kick of spice, add a pinch of black pepper or cayenne pepper to the dough.
2. Experiment with different types of molasses for varying levels of sweetness and flavor complexity.
3. Dust the cookies with a mixture of cinnamon and sugar after baking for an attractive finish.
4. Add a touch of orange zest to the dough for a citrusy twist that complements the spices.
5. Serve these gingersnaps with a scoop of vanilla ice cream for a delicious dessert combination.
6. Store leftover cookies in the freezer for up to 3 months for longer-term enjoyment.
7. Use a cookie scoop for uniform cookie size and even baking.
8. Allow the cookies to cool completely before storing to maintain their crispiness.
9. Serve these gingersnaps with a cup of hot tea or coffee for a comforting treat.
10. Get creative with shapes by using cookie cutters to make festive gingersnap shapes for holidays.
**Expert Secrets:**
1. To enhance the flavor profile, toast the ground spices in a dry pan before adding them to the dough.
2. Use a kitchen scale to measure ingredients accurately for consistent results.
3. Beat the butter and sugar until light and fluffy to incorporate air into the dough for a tender texture.
4. Experiment with different types of sugar for rolling, such as coarse turbinado sugar, for added crunch.
5. Brush the tops of the cookies with a simple syrup after baking to add shine and sweetness.
6. Store the baked cookies with a slice of fresh bread to maintain their crispness.
7. Mix in crystallized ginger for an extra burst of flavor and chewiness.
8. For a chewier texture, slightly underbake the cookies and let them cool on the baking sheet before transferring.
9. Add a dash of vanilla extract to the dough for a subtle hint of sweetness.
10. Serve these gingersnaps with a dollop of whipped cream and a sprinkle of cinnamon for a decadent dessert.
Enjoy these Crispy Gingersnaps as a delightful treat for any occasion!