Ginger Snaps Recipe Crispy: If you’re searching for the perfect crispy ginger snaps recipe, you’ve come to the right place! These thin, crackly cookies are packed with bold flavors of ginger and cinnamon, making them ideal for any occasion. Whether you want to enjoy them as a tea-time treat, holiday gift, or snack, this recipe will not disappoint.
In this article, you’ll find:
- A detailed list of ingredients.
- Step-by-step instructions to guide you through.
- Nutritional facts.
- Tips, tricks, and community feedback to help you perfect your gingersnaps.
- FAQs to answer all your burning questions.
Let’s dive in!
Why Choose This Recipe?
These gingersnaps are:
- Crispy: Achieving the perfect thin, crunchy texture.
- Flavorful: Infused with rich molasses, ginger, and cinnamon.
- Easy to Make: Simple ingredients and straightforward instructions.
- Versatile: Great for dipping in tea, gifting, or serving at parties.
Ingredients for Crispy Ginger Snaps
Here’s what you’ll need to bake 36 delicious cookies:
| Ingredient | Amount | Purpose |
| Shortening | ¾ cup | Provides a soft yet crispy texture. |
| White sugar | 1 cup | Adds sweetness and caramelization. |
| Egg | 1 | Binds the ingredients and adds structure. |
| Molasses | ¼ cup | Deepens the flavor with a rich, dark note. |
| All-purpose flour | 2 cups | Forms the base of the dough. |
| Baking soda | 2 teaspoons | Helps the cookies spread and crackle. |
| Salt | ½ teaspoon | Balances the sweetness. |
| Ground cinnamon | 1 teaspoon | Adds warm, spicy undertones. |
| Ground ginger | 1 tablespoon | Provides the signature ginger snap flavor. |
Step-by-Step Instructions
Preparation:
- Preheat the Oven:
- Set your oven to 350°F (175°C).
- Grease your cookie sheets or line them with parchment paper to prevent sticking.
- Gather Ingredients:
- Measure all ingredients beforehand for a smoother baking process.
Making the Dough:
- Cream the Shortening and Sugar:
- In a large mixing bowl, use an electric mixer to cream the shortening and sugar until smooth and fluffy.
- Add Wet Ingredients:
- Crack in the egg and beat the mixture until it becomes light and fluffy.
- Stir in the molasses for a rich, dark flavor.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.
- Incorporate Dry Into Wet:
- Gradually add the dry ingredients into the wet mixture, stirring until everything is well combined and forms a dough.
Shaping and Baking:
- Roll the Dough:
- Take small portions of dough and roll them into 1-inch balls using your hands.
- Dip in Sugar:
- Roll each ball in white sugar, coating evenly.
- Arrange on Cookie Sheet:
- Place the sugared dough balls on the cookie sheet, about 2 inches apart to allow for spreading.
- Bake:
- Bake in the preheated oven for 10–12 minutes.
- The cookies are ready when they’ve spread out and their tops have cracked.
- Cool:
- Transfer the cookies to a wire rack and let them cool completely.
Nutrition Facts
Here’s a quick breakdown of the nutritional value per cookie:
| Nutrient | Amount |
| Calories | 94 |
| Total Fat | 5g |
| Carbohydrates | 13g |
| Protein | 1g |
Tips for Perfect Ginger Snaps
- Use Fresh Spices: Ensure your ground ginger and cinnamon are fresh for the best flavor.
- Don’t Overbake: If you prefer slightly chewier cookies, bake for only 10 minutes.
- Cool Properly: Let cookies cool completely on a wire rack to maintain crispiness.
- Storage: Store in an airtight container to keep them fresh for up to 2 weeks.
What the Community is Saying
This recipe has been praised by over 200 home bakers! Here are some highlights:
- “These cookies are perfectly crispy and full of flavor!”
- “Easy to follow and a big hit with my family.”
- “I added a pinch of cloves for an extra spice kick—delicious!”
Frequently Asked Questions (FAQ)
Can I substitute shortening with butter?
Yes, but keep in mind that butter may make the cookies less crispy and more buttery in flavor.
What’s the best way to store ginger snaps?
Place them in an airtight container at room temperature. For longer storage, freeze them in a sealed bag for up to 3 months.
Can I use dark brown sugar instead of white sugar?
Yes, dark brown sugar can add a deeper molasses flavor, but it may alter the texture slightly.
Conclusion
This crispy ginger snaps recipe is your go-to for a flavorful, crowd-pleasing cookie. With just a few simple steps, you’ll have a batch of perfectly crackled, spice-filled treats ready to enjoy. Whether you’re a seasoned baker or a beginner, this recipe is easy, quick, and packed with nostalgia-worthy flavors.
Try it today, and let the warm aroma of ginger and cinnamon fill your kitchen! If you have tips or variations, share them in the comments below.
