Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gingersnap cookies. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Gingersnap Cookies are a holiday favorite! Gingersnap Cookies are a favorite holiday cookie! This easy cookie recipe is chewy, a little spicy, sweet, and festive!
Gingersnap Cookies is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Gingersnap Cookies is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have gingersnap cookies using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gingersnap Cookies:
- Get 160 grams Butter
- Prepare 2 tbsp Vegetable oil
- Make ready 120 grams Brown sugar
- Take 80 grams Granulated sugar
- Take 80 ml Black treacle (molasses)
- Prepare 1 Egg
- Make ready 1 dash Vanilla extract
- Get 300 grams Plain flour
- Make ready 1/2 teapooon Baking soda
- Take 1/4 tsp Salt
- Make ready 1 tsp Cinnamon
- Prepare 1 tbsp Powdered dried ginger
- Get 1 dash Powdered nutmeg
- Make ready 1 dash Powdered clove
- Take 1 as required Granulated brown sugar
Gingersnaps cookies have been This excellent melt-in-your mouth gingersnap cookie recipe makes cookies just like grandma used. This Gingersnap Cookie Recipe yields crisp, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps. These are the ultimate soft and chewy Ginger Snap cookies!
Steps to make Gingersnap Cookies:
- Combine and sift the dry ingredients: plain flour, baking soda, salt, powdered cinnamon, nutmeg and clove.
- Soften the butter at room temperature and put in a bowl with vegetable oil and sugar. Beat until pale.
- Stir in the black treacle, eggs, and vanilla extract.
- Add the dry ingredients from Step 1 in 2-3 batches to the mixture from Step 3.
- After mixing, bring the mixture together as a dough and chill in the fridge for several hours.
- Spoon 1 tablespoon of the mixture and shape into a ball. Roll the balls in the granulated brown sugar.
- Arrange the balls at intervals on a baking sheet lined with baking parchment. Press each ball with a flat-bottomed cup to flatten just slightly.
- Bake for 11-13 minutes in an oven pre-heated to 180˚C.
I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this. Gingersnap cookies are super popular around holidays. I always make several batches at Christmas time to give to friends, too. These brown sugar sweetened cookies are packed with ginger flavor and ideally balanced between sweetness and spice!
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