Ginger Snaps

These scrumptious Ginger Snap cookies are bursting with the complex flavors of ginger, cinnamon, cloves and fresh cracked black pepper.  To top off these tasty morsels roll the cookie dough balls in Turbinado Sugar and add just a little bit of snap and crunch.  I love to serve them on my cookie trays with Best Peanut Butter Cookies and Salty and Sweet Cashew Toffee Cookies.

Can you believe how fast this year has gone? Now we are deep in the hustle and bustle of the holiday season.  This is the time of year for all things sweet especially cookies.  These easy Ginger Cookies will quickly become one of your favorite holiday cookies. Ginger snaps are delightful little treats that are crispy on the outside with soft and chewy centers. They are family friendly and you can prepare the dough in less than twenty minutes.

How do you make Ginger Snaps?

In a medium bowl whisk together flour, baking soda, salt, black pepper, ground cloves, ground cinnamon and ground ginger.  Next in a large bowl mix the brown sugar, oil, molasses and egg.  Add the flour mixture to the wet mixture in three parts stirring just till combined between each part.

Roll the dough into one inch ball using your hands and roll through the sugar.  Place on parchment covered baking sheets with at least 2 1/2 inches between each cookie.  Bake in a preheated oven for about 10 -11 minutes. Let cool for about 5 minutes before moving the cookies to cooling racks.

Tips for making the best Ginger Snaps

• Always preheat your oven and load the cookie tray on the middle rack in the center.
• Refrigerate the dough while you are not working with it and in between batches.
• Fresh spices are always the best.  If you have a local spice shop pay them a visit.  I have found that dried ground ginger as opposed to fresh ginger works best in these cookies.
• Roll the dough into balls that are a little less than 1 inch to get perfectly sized cookies.
• Do not load the dough on to hot or warm cookie sheets.  This dough spreads very quickly.
• Parchment paper is a must with these cookies so they do not stick.  Turbinado sugar adds a delicious coating to these cookies but they will stick if not placed on parchment paper or silicone mats.
• Leave at least 2 1/2 inches between the cookies so they can spread and so the heat can flow around them.
• If you have time do a test run with one or two cookies.  It really helps to establish baking time.

Other holiday treats you will love!

• Foolproof Almond Joy Fudge
• Party Worthy Eggnog Truffles
• Peanut Clusters (Crockpot or Microwave)
• Chocolate Pecan Caramel Turtles
• Eggnog Fudge

Print https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf