11/10/2023 0 Comments Gingersnap cookie recipePlease follow us on our social media accountsįacebook * Instagram * Pinterest * Youtube * Twitterĭid you make this recipe? We would love to hear from you. Some More Recipes You Will Love:Ĭhocolate cupcakes with peanut butter frosting Whether you’re in the crispy or chewy cookie camp, you will be delighted with these cookies. Then I bump the oven temperature up to 350° and shorten the cook time to about 8 minutes which gives the finished cookie a soft chewy texture (perfect for ice cream sandwiches). The lower heat and longer cook time allow the moisture to cook out, leaving the cookie crisp, snappy, and perfect for dunking. I usually bake the first couple of batches at a lower heat for about 14 minutes to make some crisp cookies. The recipe can be easily adapted for either a crisp cookie or a soft chewy cookie with slightly crispy edges. The cookies are loaded with ginger flavor, like gingersnaps should be. This is an amazing and versatile gingersnap cookie recipe. This is always a problem when someone asks me for one of my recipes and I will invariably have to take some time to write out the instructions. Sometimes it’s just a list of ingredients without any further directions. The rest of the instructions are in my head because I have made the assumption that I will never have amnesia and will always recall how to make these cookies.Īctually, I have several recipes that are written like this, with just a list of ingredients and a few key words to remind me of the oven temp and baking time. My personal recipe actually only has the list of ingredients with a note that says “325°, about 15 min. I don’t know where it originally came from but I’m sure it started out like most of my recipes as a slightly different blend of ingredients that was adapted to my own tastes and whimsy. In a separate bowl, whisk together flour, baking soda, and salt. Add molasses, egg yolk, and milk and stir until completely combined. I have had this recipe for gingersnap cookies for over 20 years. In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Homemade gingersnap cookies that can be baked until they are soft and chewy or a little longer for a crisp and ‘snappy’ cookie.
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