![]() ![]() In a bowl, whisk flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. These gingersnap cookies are ready in just 30 minutes or so! They are super easy to make. The molasses inside the brown sugar contributes moisture to the cookie which will make it a more chewy molasses cookie. ![]() Place them on the baking sheet about 1 inch (25 mm) apart. While this gingersnap cookie recipe makes crispy cookies, to make them more chewy you can substitute one half of the white sugar for 1/2 cup of brown sugar instead. Roll 1/4 of the dough out on a floured surface and use a cookie cutter of your choice to cut as many cookies as you can. Granulated sugar for rolling: Rolling the cookie dough on sugar will get you that beautiful crackled and shiny exterior. When you are ready to bake, preheat your oven and line your baking sheets with parchment paper.The molasses is also essential for the baking soda to work. Unsulphured molasses: For flavor and to give the cookies a slight chewy bite in the center.Granulated sugar: We’re only using granulated sugar in this recipe to achieve a crispier and thinner cookie.Unsalted butter: It needs to be softened at room temperature.Salt: Brings out flavors in baked goods.It is soft, chewy and full of that ginger molasses flavour gingersnaps are famous for. Spices: Ground ginger, Ground cinnamon, ground cloves. This recipe for Gingersnap Cookies has been in my family for 100 years and was passed down to me from my Grandmother Hughena McFeeters.Don’t use baking powder, otherwise your cookies won’t turn out thin and crispy. Baking soda: This recipe only calls for baking soda, which gives these cookies some airiness while maintaining a slightly chewy and coarse texture when it reacts with the molasses.All ingredient quantities can be found in the recipe card down below. In another bowl, mix the 1 cup of sugar and the butter together well. Make Cookie Dough: Sift the flour, salt, baking soda, cinnamon, cloves and ginger together in a medium sized bowl. Here are a few helpful ingredient notes to make gingersnap cookies. Grease two cookie sheets or line them with parchment paper. The molasses creates a slight chewy bite in the center.Granulated sugar encourages more spread, so they’ll come out thin.On the other hand, brown sugar contains moisture that makes cookies soft, so we’re not using any brown sugar in this recipe! As the cookies cool, the granulated sugar will help them harden a bit and be crispy. Only use granulated sugar to get a crispy texture.As they bake, the sugar draws out moisture from the surface, thus creating those beautiful cracks. Cracks form when the exterior dries out faster than the interior. Rolling the cooking dough balls in granulated sugar creates those cracks.There are 5 factors that make these gingersnap cookies crispy and slightly chewy, with a beautiful crackled exterior: The texture of these thin gingersnap cookies is crispy and crunchy with a slight chewy bite in the center…just how I like them! They also look beautifully crackled! How to Make Crispy and Crackled Cookies. ![]()
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