These thin, Crisp Gingersnap Cookies are perfect with a cup of tea or even to hang on the Christmas tree. The aroma of these ginger spiced gems in the oven is perfect to set the mood during the holidays!
Crisp Gingersnaps Cookie Recipe
When I saw the name of this recipe in our Tuesdays with Dorie queue, I pictured the chewy, crackled ginger cookies I make each Christmas. But these were the thin, crisp gingersnaps that are ideal for gingerbread men or even snowflakes.
If you cut these small, the recipe yields 2 dozen cookies. I used ginormous cookie cutters and made just five mega cookies.
Tips for Making These Ginger Cookies
These ginger cookies have just a teeny bit of ginger and cinnamon and are brushed with a molasses glaze. I’d definitely up the spices as the predominant flavor is definitely molasses.
I didn’t factor in the size of my cookies when I baked them for the 5-7 minutes called for in the recipe. Mine were not “snaps” at all till I popped them back in the oven to crisp them up….and I think they could have even baked longer. The dough, even after chilling, was a bit soft. I used some extra flour when rolling to compensate for the sticky dough.
I garnished with some melted white chocolate…but buttercream or royal icing would make for easier piping. These were tasty, but I prefer other recipes I’ve tried over this one.
My youngest, Nick, always requests gingerbread men for the holidays, so I tucked a couple of these gingersnaps away for him…he finishes his finals today, then will be home for a few weeks for his winter break. Time to stock up on milk, oj and bacon. That kid has an appetite!
This Tuesdays with Dorie post is featured on Wednesday so I can avoid the double posting that seems to happen way too often! Happy holidays, everyone….and happy baking!
David Blom’s recipe for gingersnaps can be viewed here.