What kind of sugar is in a gingersnap cookie?

You can use any type of granulated sugar in this recipe, such as white sugar, brown sugar, or even coconut sugar. The flavor and texture of the cookies may be slightly different depending on the type of sugar used, but the overall texture should be the same.

What kind of molasses is in gingersnap cookies?

You can use any type of molasses in this recipe, light, dark, or even blackstrap. The flavor of the cookies will vary slightly depending on the type of molasses used. I recommend experimenting with the different option to find the one that you like best.

Can you make gingersnap cookies without eggs?

Yes, you can make gingersnap cookies without eggs by substituting a flax or chia egg. To make a flax or chia egg, mix 1 tablespoon of flax or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. Use this in place of the egg in the recipe. Keep in mind that the texture of the cookies may be slightly different without the egg.

How do you make vegan gingersnap cookies?

Yes, you can make these cookies vegan by using vegan butter and a flax or chia egg instead of regular butter and a regular egg. Keep in mind that the flavor and texture of the cookies may be slightly different with these substitutions.

Thin and Crispy Gingersnap Cookies

Description

These thin and crispy gingersnap cookies are the perfect balance of spicy and sweet. Made with a blend of ginger, cinnamon, and other warming spices, these cookies are crispy on the outside and slightly chewy on the inside. They make a delicious addition to any holiday cookie platter, and are perfect for enjoying with a cup of tea or hot cocoa. This recipe makes about 2 dozen cookies, so there will be plenty to share with friends and family. Enjoy!

Ingredients

Scale

1 cup unsalted butter, softened
1 cup sugar
1 large egg
1/4 cup molasses (I use this brand)
2 1/4 cups all purpose flour (I use this brand)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

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Instructions

Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1 inch apart.
Bake the cookies for 10 to 12 minutes, or until they are golden brown and crispy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. You can also freeze the cookies for up to 3 months and thaw them at room temperature before serving.
Butter: Make sure to soften the butter before using it in the recipe. This will make it easier to cream together with the sugar and incorporate the other ingredients.
Mixing: Whisk together the dry ingredients in a separate bowl before adding them to the butter mixture. This will help to evenly distribute the spices and leavening agents in the dough.
Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent them from becoming too soft or sticky.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert Recipes
Method: Baking
Cuisine: German

Nutrition

Serving Size: 2 cookies
Calories: 165