Oh Snap, Gingersnaps
Big celebrations happening soon friends, big celebrations! There are all the big holidays that come with the end of the calendar year that we all know and love, but today is a special day for Everyday Celebrations. It’s our one year anniversa-rthday! Yes, I totally made up that word. But hey, this calls for a celebration of our own!!
Everyday Celebrations is 1!
Back to the cookies! Let’s back up for a moment here. The whole thing started the other day when, a few family members wanted to know, “What exactly makes gingerbread different from gingersnaps?” So, in a truly scientific experiment, we set out to perform some very important research. Very important!! I love science! The plan: Make them both and compare ingredients along the way. Then: Side-by-side taste test.
Festive guys aren’t they?
Guess what!?! I discovered something very important along the way, and you, my friends will benefit from my great discovery, ‘cuz that’s how I roll. (Side note: The English teacher in me is screaming out about that bit of slang back there, but I’m gonna fight it!)
Here’s the big discovery: I think I may have stumbled upon the best recipe for Gingersnaps! (Gingersnap purists may cry out – “they don’t snap!” and it’s true. They are chewy and amazing!!) These cookies kinda blew me away. I hope you agree (and it’s not just that I really haven’t had a good homemade cookie in waaaay too long! – OK, I admit I may have had 4 or 5. No judging!)
Snap Stack
The main differences between Gingersnaps and Gingerbread are: Gingerbread has slightly less butter, half the sugar, more molasses, a bit of vinegar, and more flour. Science accomplished! Enjoy!
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 egg
- ¼ cup dark molasses,
- 1 cups all purpose flour like King Arthur's
- 1½ tsp. baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- granulated sugar for coating
- Cream together butter and both sugars until light in a large bowl.
- Add egg and molasses and mix until smooth.
- In a separate bowl, combine dry ingredients.
- Gradually add the dry ingredients to the butter mixture.
- Cover and chill until firm if it's warm where you are mixing them. If it's chilly, go ahead and roll into 1 inch balls and coat with sugar.
- Place balls on greased baking sheets.
- Bake for 10 minutes or until edges are lightly browned and centers are just a little bit soft.
- Cool on racks or serve slightly warm.
So, Kristin, could these beat out my mother-in-law’s recipe? Hers are crispy enough to build a house.
These came out chewy and moist.
So, Kristin, are these good enough to beat my mother-in-law’s recipe? Hers are crispy enough to build a house.
Can I just tell you I am completely addicted to any cookie with ginger? It just happened this year, it’s like a switch clicked over. I’m going to pin this because I want to try your recipe!
We’ve got some big ginger fans here too. I sent my husband to the store for a little bit of fresh ginger and he came back with a ton. I see more ginger creations in my future! I would be curious to hear how your cookies turn out.