ginger snaps

Homemade Gingersnap cookies are so much tastier than store-bought cookies. 

Homemade Ginger Snaps

butter

sugar

eggs, beaten

molasses

vinegar

all-purpose flour

baking soda

ginger

cinnamon

cloves

Preheat the oven to 350°F. Lightly grease cookie sheets or line them with non-stick baking mats.

Cream the butter and the sugar until light and fluffy.

Stir in the eggs, molasses, and vinegar.

Sift together the flour, baking soda, ginger, cinnamon, and cloves.

Add the dry ingredients to the wet ingredients. Mix until blended.

Form the dough into ¾-inch balls.

Place the dough balls on a greased cookie sheet, spaced 2 inches apart.

Bake at 350°F for about 12 minutes. Some ovens will vary so adjust time accordingly.

Combine mashed cooked fresh pumpkin, pumpkin pie spice and cream cheese for a wonderful Pumpkin Spiced Cheesecake. This nutty, gingersnap-crusted Pumpkin Spiced Cheesecake recipe is perfect for fall or around the holidays. Switch up your regular cheesecake for this sweet option.

Pumpkin Spiced Cheesecake

38 gingersnaps, finely crushed (about 1-1/2 cups)

walnuts

butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. flour

container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

pumpkin

Tbsp. pumpkin pie spice

vanilla

eggs

Combine cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream, pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

I love these Old Fashioned Ginger Snaps with their sparkling sugary exterior, crisp edge and slightly chewy center! Everyone LOVES these cookies!

Old Fashioned Ginger Snaps

butter, softened

salt

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, Silpat, or by greasing it.

In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add egg and molasses and mix.

In a separate bowl, mix flour, salt, baking soda, cinnamon, cloves, and ginger together.

Gradually add the dry ingredients to the mixing bowl on low speed until everything is incorporated and a dough forms.

Scoop dough into balls. I used a scoop that measures about 1 1/2 tablespoons. Roll the dough ball in the sugar and place on the baking sheet (12 per sheet). No need to flatten the dough balls. They will spread out as they bake.

Bake for 11-13 minutes. Allow them to cool on a cookie sheet for a few minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.

Good cookie, but doesn't taste like a Ginger Snap...more of a snicker doodles.🤔

https://www.youtube.com/watch?v=SQ8QqxjbjRs

Old Fashioned Ginger Snaps

I love these Old Fashioned Ginger Snaps with their sparkling sugary exterior, crisp edge and slightly chewy center! Everyone LOVES these cookies!

Get the Recipe: https://lovelylittlekitchen.com/old-fashioned-ginger-snaps/

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These easy, homemade gingersnap cookies are thin and crispy, and rolled in sparkly coarse sugar for the perfect crunchy ginger snap cookie recipe. These ginger snaps are a great make ahead cookie - either bake them ahead, or store the frozen cookie dough in the freezer for later!

30 Minute Thin and Crispy Gingersnap Cookies

butter,

brown sugar

granulated sugar

unsulphured molasses (blackstrap works too)

vanilla bean paste

tsp (6 grams) baking soda

tsp kosher salt

tsp (8 grams) ground ginger

½ tsp ground cardamom

Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and molasses together on high speed until light and fluffy. Add the egg and vanilla and mix to combine. Sift together the flour, baking soda, salt and spices in a small bowl. Add to the mixer and mix on low until just combined.

Using a 2 tbsp spring loaded cookie scoop, scoop balls of dough (approx 45g each), and place them onto a prepared baking sheet. I like to do 6 on each sheet then increase to 8 when I know how much space they will take up. Roll each ball of dough between your hands to form a ball, then roll in the turbinado sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.

Bake the cookies for 16-17 minutes or until puffy and set around the edges. Remove from the oven, and if you like, scoot the cookies into a rounder shape using a cookie cutter slightly larger than the cookie. Cool on the pan for 5 minutes - the cookies will deflate slightly as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.

Store cookies in an airtight container at room temperature for up to a week.

I’m obsessed with these biscuits! Easy to make and great spicing, these are already a firm favourite in our house.

The best for dunking in coffee, already made a few times.

Made these as part of my christmas cookie box and they were THE most asked about item in the box. Super easy to double the recipe + they freeze well, directions for baking from frozen were sooo easy. Erin never fails me !

I have made these biscuits many times. They are amazing 👌🏼

This is an excellent recipe! I made the recipe last year but left out the cardamom mostly cause I didn’t have any. So they were good but not as good as they could’ve been. This year I went through the effort of grinding up cardamom pods, because that’s what I had, and added them as for the recipe. These were seriously the best ginger snaps I have ever made. People were raving about them! I cannot say enough good things about this recipe ! Do not leave out the cardamom!

I’ve made these ginger snap biscuits twice since Christmas. Both times they came out perfectly and I can’t get over how simple and quick they are to make! The recipe notes are super helpful and as always, measuring in grams is so easy, especially for cleanup!

The perfect ginger snap with a good amount of ginger bite. I love that I can tweak the texture by baking a little longer or shorter to get chewy cookies or crunchy bikkies. Super easy to make, esp with the weights specified - means no measuring cups or spoons to wash up. These are going on permanent rotation!

Made these tonight and added 1 tsp freshly grated ginger and 1/3 cp mini candied ginger. Holy WOW, these are our new favorite gingersnaps! I did bake for 18 minutes because we like ‘em crispy. These are going to be so good with our morning coffee. :-)

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Homemade Ginger Snaps

Pumpkin Spiced Cheesecake

Old Fashioned Ginger Snaps

30 Minute Thin and Crispy Gingersna...

30 Minute Thin and Crispy Gingersna...

Top 5 ginger snaps recipes from across the web

The most viewed ginger snaps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Ginger Snaps

Pumpkin Spiced Cheesecake

Old Fashioned Ginger Snaps

30 Minute Thin and Crispy Gingersna...

30 Minute Thin and Crispy Gingersna...

The most viewed ginger snaps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine