GINGER SNAPS
Hi welcome to our website and thank you for stopping by!
If you are looking for a tasty cookie that will warm you from the inside out!
This is it!!!!
After you cream together the butter and brown sugar mix, add in all the spices.....extra ginger if you like more.
We hope you are still excited to make our GINGER SNAPS today, or maybe for a special occasion or christmas gifts. Don't forget to watch our short video tutorial before you go and our recipes in posted below!
Check out this link to our cookbooks before you go! https://www.bonitaskitchen.com/cookbook
Ingredients
- Butter or margarine - 1 cup
- Brown sugar - ½ cup
- All- purpose flour - 3 cups
- Baking soda - 1 tsp
- Baking powder - 2½ tsp
- Molasses - ½ cup
- Ground cinnamon - 1 tsp
- Ground ginger or fresh ginger - 2 tbsp
Instructions
2 tbsp white course sugar, candy ginger or confectioners sugar for garnish
Makes about 45 cookies;
Method:
In a medium bowl add, butter, brown sugar and cream together by hand or blender. Add ground ginger and cinnamon, continue folding into mixture.
In a measuring cup add molasses and baking soda stir to dissolve, let foam, pour into creamed butter mixture.
Add in one cup of sifted all-purpose flour at a time, with baking powder and mix together by hand or mixing hook, until all used.
More if needed to form a dough ball.
Remove half of the dough from bowl onto a piece of clear wrap on the counter top. Rolling into a log, cover with clear wrap then put the rolled dough into the fridge for 30 minutes to cool butter.
Remove from fridge when ready to use.
Line cookie sheet with parchment paper, then unwrap dough and cut in ¼” or less in slices and place on parchment paper about one inch apart… or roll in balls and flatten on pan to make thin cookies.
After top cookies with a sprinkle of course white sugar, candy ginger.
Pre-heat oven to 350ºF, place cookie sheet in oven and bake for 12 to 15 minutes, depending on your oven. Then remove from oven let completely cool down, cookies may touch when baked, use spatula to separate them. Then you can sprinkle powdered sugar over top if you wish.
Bonita’s Tips:
Add more ginger if you like the cookies to be more spicier.
Leave plain or sprinkle with powdered sugar after they are cold to room temp.
Freeze dough if not all used, until ready to make more. Also freeze cookies and remove when ready to serve them.
Allergens
This recipe belongs to my friends mom and she have been making these ginger snaps for many years, I can remember visiting her years ago and having a nice cup of tea and a few of these ginger snaps.
So tasty!
Bake on a 350ºF preheated oven for 12 to 15 minutes, depending on your oven…
Spacing then about ½ inch apart before baking them, let cool to room temperature before moving them from pan. Sprinkle with confectioners sugar to jazz them up or leave plain.
Package as a gift for a loved one or co-worker, gift in a glass jar or colourful box….
Using a fancy light molasses will make a lighter cookie, if you use a darker molasses it will be a darker cookie. But both taste the same and full of ginger, thank you so much for stopping by and for watching our video tutorial. Our recipe is ready to print and enjoy to the fullest, from our kitchen to yours…..On behalf of myself, RMHussey Productions and Team…..:)
