What are Ginger Snaps?
Gingersnaps are a healthier alternative to other cookies, being that they are generally low in calories and have many benefits. The ginger that is in these cookies has anti-inflammatory properties, is known to help treat nausea and fight heart disease and other illnesses.Why are they called Ginger Snaps?
According to The Leaf, “Gingersnaps, also called ginger biscuits, are a type of cookie. The name comes from the fact these cookies traditionally are very crispy and make a snapping sound when eaten. Gingersnaps are a derivation of gingerbread and were invented hundreds of years ago.Ingredients & Substitutions:
- Pastry flour – Pastry flour has a lower protein content than all-purpose flour creating a lighter cookie. I personally always used pastry flour for my cookies. In this recipe, pastry flour can be substituted for all-purpose flour.
- Granulated sugar – Plain old white sugar.
- Vegetable oil – Creates a crumbly cookie. I have used safflower oil as well with success.
- Molasses – Fancy molasses is best with it’s sweeter lighter flavour but cooking molasses works fine as well in this recipe. Avoid using black strap molasses as it is heavier and tends to have a slightly bitter flavour.
- Egg – The glue that holds most baking together.
- Salt – Intensifies the flavour of cookies but also works with the gluten protein making a less sticky batter.
- Baking soda – Don’t mess with the ratios with this ingredient. In this recipe, too little baking soda will create a cakey bland cookie, too little a hard as a rock cookie. The amount in this recipe creates crunchy crispy edges and a slightly chewy but not cakey centre.
- Ginger – Ground ginger. Some people who are ginger fanatics have told me they have doubled the ginger in this recipe so if you are a huge ginger fan…give it a try!
- Cinnamon – Ground cinnamon.
Tips & Tricks
- Use vegetable oil. This has a big effect on the texture of the cookie. I have used canola oil before but the cookies tend to end up a little crunchier. Safflower oil is a good substitution.
- Proper measuring for this recipe is essential. For the oil, molasses and really any liquid use a glass measuring cup you can pour from. I use glass cups with the measurements on the side. Using a glass cup allows you to get to eye level and see that the liquid measurement is level and exact.
- For the dry ingredients, use metal or plastic measuring cups that are level along the top. Scoop the dry ingredients in and use the handle of a knife or spoon to sweep across the top to make sure you have a level and even measurement. Again baking is a science and exact measurements matter.
- I like to use Pastry flour for Ginger Snaps and many other cookies because it is a finer flour that makes cookies and baked goods lighter and fluffier.
- When adding the dry ingredients to the wet ingredients I like to use a large sieve that can rest on top of the large mixing bowl. Lie the sieve on top of the wet ingredient bowl and add all the dry ingredients on top. Then gently stir the dry ingredients through the sieve and into the wet. This way you know all the spices are combined evenly and there will not be any flour clumps.
- For soft gingersnap cookies take the cookies out of the oven a little earlier. It’s that easy!
How Long Will Gingersnaps Last?
Not long because they are so good this has never been an issue in my house. But in all seriousness, if you store them in a sealed container they will be good for up to 3-4 days on the counter.Can You Freeze Gingersnaps?
Absolutely! In fact, this what I do often so we don’t eat them all at once. Just put them in a resealable freezer container and they will freeze well for up to 3 months. Make sure to let them thaw before biting into them or you may crack a tooth. They get very hard when frozen.
- Course: Dessert
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 36 Cookies
INGREDIENTS:
MAKES 36- 225g/8oz/generous 1 cup caster (superfine) sugar
- 90g/3½oz/1 cup soft light brown sugar
- 115g/4oz/½ cup butter, at room temperature
- 1 egg
- 90ml/6 tablespoon black treacle (molasses)
- 250g/9oz/2¼ cups plain (all-purpose) flour
- 10ml/2 tablespoon ground ginger
- 2.5ml/½ tablespoon freshly grated nutmeg
- 5ml/1 tablespoon ground cinnamon
- 10ml/2 tablespoon bicarbonate of soda soda (baking soda)
- 2.5ml/½ tablespoon salt
STEPS:
- Preheat the oven to 170°C/325°F. Line two or three baking sheets with baking parchment; grease lightly.
- With an electric mixer, cream half the caster sugar, the brown sugar, butter and margarine until light and fluffy. Add the egg and continue beating to blend well. Add the treacle.
- Sift the flour, spices and bicarbonate of soda three times, then stir into the butter mixture Refrigerate for 30 minutes.
- Place the remaining sugar in a shallow dish. Roll tablespoonfuls of the biscuit mixture into balls, then roll the balls in the sugar to coat.
- Place the balls 5cm/2in apart on the prepared sheets and flatten slightly. Bake until golden around the edges but soft in the middle, 12-15 minutes. Leave to stand for 5 minutes before transferring to a rack to cool.
World’s Healthiest Bread...
Variation
To make Gingerbread Men, increase the amount of flour by 25g. Roll out the mixture and cut out shapes with a special cutter. Decorate with icing, if you like.