Imen Dridi Joy Of Cooking Ginger Snaps is crafted with precision using high-quality ingredients such as unsalted butter, dark brown sugar, molasses, and a blend of aromatic spices. The total time for this recipe is 30 to 60 minutes, yielding delightful cookies with crisp edges and a soft, chewy middle.
More Joy Of Cooking Recipe:
- Joy Of Cooking Oatmeal Cookies
- Joy Of Cooking Butterscotch Brownies
- Joy Of Cooking Banana Bread Recipe
🤎 Why You’ll Love This Ginger Snaps Recipe:
- Irresistible Flavor: The perfect blend of cinnamon, ginger, and cloves creates a cookie that’s bursting with warm and comforting flavors.
- Textural Delight: Experience the joy of crisp edges and a soft, chewy center, offering a satisfying contrast in every bite.
- Aroma Extravaganza: The kitchen fills with the enticing fragrance of spices while baking, enhancing the overall sensory delight.
❓ What Is Joy Of Cooking Ginger Snaps Recipe?
Joy Of Cooking Ginger Snaps blend unsalted butter, dark brown sugar, molasses, and spices to achieve a perfect balance of crispiness and chewiness.
🥚 Joy Of Cooking Ginger Snaps Ingredients
Gingersnap Cookies:
- 3/4 cup unsalted butter, room temperature
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup white granulated sugar
- 1/4 cup unsulphured molasses
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon (1 gram) ground cloves
Garnish:
- 1/2 cup granulated white sugar
🍪 How To Make Joy Of Cooking Ginger Snaps
Gingersnap Cookies:
- With an electric mixer or a hand mixer, beat the butter and sugars in the bowl until they are light and fluffy. This should take about two to three minutes.
- Mix in the egg, sugar, and vanilla extract by beating the mixture well.
- Separately, mix the flour, baking soda, salt, and spices in a different bowl using a whisk. Mix it in with the butter mixture until it’s well mixed.
- Wrap the batter in plastic wrap and put it in the fridge for 30 to 60 minutes, or until it gets hard.
- Turn on the oven and heat it to 350 degrees F (180 degrees C). Cover two baking sheets with parchment paper.
- Grate white sugar into a medium-sized bowl. This will be about 1/2 cup (100 grams). Once the batter is cool enough, roll it into balls about 1 inch (2.5 cm) in diameter.
- Cover all of each dough ball with sugar as you roll it in it. Spread out on the baking sheet so that they are about 2 inches (5 cm) apart. Spread the cookies out a bit with the bottom of a glass.
- Bake for 12 minutes to get a cookie with crisp sides and a soft, chewy middle. For longer, the cookies will get crispier. Use a wire rack to cool them down.
💭 Recipe Tips
- Precise Measurements: Use accurate measurements for each ingredient to maintain the delicate balance of flavors in the cookies.
- Parchment Paper for Baking Sheets: This ensures easy removal of cookies and prevents sticking, making the baking process smoother.
- Uniform Cookie Size: Aim for consistent 1-inch diameter dough balls for even baking and a cohesive appearance.
- Roll in Sugar Just Before Baking: Coating each dough ball in sugar just before baking adds a delightful crunch and sweetness to the exterior.
☕ What To Serve With Ginger Snaps?
Serve Ginger snacks with Hot Cocoa, Vanilla Ice Cream, Spiced Chai Tea, Pumpkin Pie, Cream Cheese Dip, Lemon Sorbet, Dark Chocolate Fondue, and Earl Grey Tea.
🎚 How To Store Leftovers Ginger Snaps?
- In the fridge: Store leftover ginger Snaps in an airtight container for up to one week.
- In the freezer: You can freeze leftover ginger Snaps in a sealed bag for 3 months.
How To Reheat Leftovers Ginger Snaps?
- In the Oven: Place Leftovers Ginger Snaps on a baking sheet and warm for 5 minutes at 350°F.
- In the Microwave: Heat Leftovers Ginger Snaps on high for 20 seconds.
- In the Air-Fryer: Air-fry Leftovers Ginger Snaps for 2 minutes at 350°F.
FAQ’S:
How Do I Prevent Cookies From Sticking To The Baking Sheet?
To prevent cookies from sticking, use parchment paper to line the baking sheets this ensures easy removal without altering the cookies’ shape or texture.
Can I Use A Different Type Of Vanilla Extract?
Stick to pure vanilla extract for the intended flavor using a different type may impact the taste and aroma of the Gingersnap Cookies.
How Can I Avoid Cookies From Spreading Too Much During Baking?
Ensure proper chilling of the dough in the refrigerator for 30 to 60 minutes before baking. This helps maintain the cookie’s shape and prevents excessive spreading.
How Can I Prevent The Cookies From Becoming Too Sweet?
To control sweetness, strictly adhere to the recommended sugar quantities in the recipe. Altering the sugar amounts may affect the overall taste and balance of the Gingersnap Cookies.
More Joy Of Cooking Recipe:
Joy Of Cooking Ginger Snaps Nutrition Facts
- Calories: 120
- Calories from Fat: 32
- Total Fat: 3.5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 30mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
Joy Of Cooking Ginger Snaps
Description
Joy Of Cooking Ginger Snaps is crafted with precision using high-quality ingredients such as unsalted butter, dark brown sugar, molasses, and a blend of aromatic spices. The total time for this recipe is 30 to 60 minutes, yielding delightful cookies with crisp edges and a soft, chewy middle.
Ingredients
Gingersnap Cookies:
Garnish:
Instructions
- With an electric mixer or a hand mixer, beat the butter and sugars in the bowl until they are light and fluffy. This should take about two to three minutes.
- Mix in the egg, sugar, and vanilla extract by beating the mixture well.
- Separately, mix the flour, baking soda, salt, and spices in a different bowl using a whisk. Mix it in with the butter mixture until it’s well mixed.
- Wrap the batter in plastic wrap and put it in the fridge for 30 to 60 minutes, or until it gets hard.
- Turn on the oven and heat it to 350 degrees F (180 degrees C). Cover two baking sheets with parchment paper.
- Grate white sugar into a medium-sized bowl. This will be about 1/2 cup (100 grams). Once the batter is cool enough, roll it into balls about 1 inch (2.5 cm) in diameter.
- Cover all of each dough ball with sugar as you roll it in it. Spread out on the baking sheet so that they are about 2 inches (5 cm) apart. Spread the cookies out a bit with the bottom of a glass.
- Bake for 12 minutes to get a cookie with crisp sides and a soft, chewy middle. For longer, the cookies will get crispier. Use a wire rack to cool them down.
Gingersnap Cookies:
Notes
- Precise Measurements: Use accurate measurements for each ingredient to maintain the delicate balance of flavors in the cookies.
Parchment Paper for Baking Sheets: This ensures easy removal of cookies and prevents sticking, making the baking process smoother.
Uniform Cookie Size: Aim for consistent 1-inch diameter dough balls for even baking and a cohesive appearance.
Roll in Sugar Just Before Baking: Coating each dough ball in sugar just before baking adds a delightful crunch and sweetness to the exterior.
