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Easy Gingersnap Cookies {Cut Outs}

The best, easy crispy gingersnap cookies recipe, homemade with simple ingredients. Full of spices like cinnamon, ginger, nutmeg, cloves and covered in semisweet chocolate.

It’s a fun new twist on a classic cookie and kids will love them with that add sprinkle of color. During the Christmas season, it is also fun to make these Easy Ginger Cookies to share. I even have a Fat Free Ginger Cookie recipe for those of us watching our weight over the holidays when there’s so many tempting goodies to eat!

How to make easy gingersnap cookies recipe from scratch? 

  • Cream– Brown sugar and butter together in a large bowl.
  • Mix in- Molasses, egg, and vanilla extract.
  • Add– Flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • Shape– Crumbly mixture into a rough ball.
  • Cover and chill– Dough in the fridge for 1 hour.
  • Roll out– Dough to a quarter inch thick.
  • Cut out- Shapes using cookie cutters.
  • Place– Them on a cookie tray.
  • Bake– At 350 degrees F for about 10 minutes.
  • Remove– Cookies from the oven and allow them to completely cool on the tray.
  • Dip- Each cooled cookie in melted chocolate.
  • Place– Them on a tray, lined with wax paper.
  • Toss– Some sprinkles on top.
  • Allow– Chocolate to set at room temperature and enjoy!

What kind of molasses do you use for baking?

There are two main types of molasses. Unsulphured molasses comes straight from the sugar cane and is usually what you find in the grocery store. Backstrap molasses is thicker, darker, and contains less sugar. The best one for gingerbread cookies is unsulphured, because although it doesn’t have that deeper flavor like the blackstrap variety, it will provide that sweet taste we desire in cookies. 

Are gingersnaps the same as gingerbread cookies?

They have a similar ginger taste, but the cookies themselves are different. As the name suggests, gingersnap cookies should be crispy enough to “snap” when you bend them in half. Gingerbread cookies, on the other hand, should be soft and pliable. That is, unless you let them harden and use them for a gingerbread house!

Why are these cookies called snaps? 

Because they are a crispier cookie. When you eat or break them, you should hear a “snap” or cracking sound. Some like these cookies better because of their harder texture compared to their similar tasting gingerbread cookies, which should be much softer.

Variations for chocolate covered spicy crispy gingersnaps

  • Try white chocolate– Instead of milk or dark chocolate you can dip these snap cookies in white chocolate for a new flavor and look.
  • Use colored chocolate- To make it a festive holiday display, melt red, green, and white chocolate to dip the cookies in. Then add colorful, festive sprinkles.
  • Add cocoa powder– In the dough to feed that chocolate craving. This will give it a new flavor that may be your next favorite treat!
  • Adjust quantities of spices– You can play with the amount of spices you use to make it more or less of the ginger, clover, or nutmeg flavor.
  • Use other spices– Try different flavors, such as cardamom, star anise, Allspice, coriander, e.t.c
  • Use fresh ginger– To give a stronger ginger flavor and aroma to your cookies. Yum!

Tips and techniques for best old fashioned ginger snap cookies

  • Baking time may vary– Depending on the thickness and size of the cookies, so keep an eye on them while cooking. They should be lightly browned on the outside and slightly soft on the inside.
  • Chill in the Fridge- Because this will make it easier to handle and roll out when it is time to use the cookie cutters.
  • What if my dough is too crumbly?– Simply add a little bit of water or milk until the right consistency is met.
  • What if my dough is too wet?- Simply add in flour a little at a time until the dough reaches your desired consistency.
  • Use unsulphured molasses- Because it is a sweeter molasses, easier to find at your local store, and will give them best taste.
  • Use wax paper- On either side of the dough to roll it out with less mess and stickiness.
  • Line baking tray- With wax paper as well to ease in clean up at the end.

Storage

Fridge- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.

Freezer- Leftovers can be stored in an airtight container for up to 1 month. Thaw before serving.

More ginger desserts

Easy Crispy Gingersnap Cookies in White Plate on White Background
Easy Crispy Gingersnap Cookies in White Plate on White Background
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Easy Gingersnap Cookies

Prep Time: 10 mins
Cook Time: 10 mins
Chill time: 1 hr
Total Time: 1 hr 20 mins
The best, easy crispy gingersnap cookies recipe, homemade with simple ingredients. Full of spices like cinnamon, ginger, nutmeg, cloves and covered in semisweet chocolate.
Yield: 30 Cookies

Ingredients

  • 1 cup Brown sugar
  • 3/4 cup Butter, Unsalted, Room temperature
  • 1/2 cup Molasses, Unsulphered
  • 1 Egg, Large
  • 1 tsp Vanilla extract
  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 2.5 tsp Ginger powder, Can replace with freshly ground ginger
  • 2 tsp Cinnamon powder
  • 1/4 tsp Ground cloves
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Salt
  • 2 cups Chocolate, Semisweet or white, Melted
  • 3 tbsp Sprinkles, For topping

Instructions 

  • In large mixing bowl, cream together brown sugar and butter until light and fluffy.
  • Add molasses, egg, vanilla extract and mix until smooth.
  • Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt.
  • Mix until just combined.
  • Use your hands to shape crumbly mixture into a rough ball of dough. If dough is too dry and crumbly, add a splash of milk or water. If dough is too wet, mix in some more flour.
  • Cover and chill dough in fridge for 1 hour to firm it up slightly and make it easier to handle.
  • Roll out this dough between two sheets of wax paper to a thickness of a quarter inch.
  • Use a star cutter to cut out cookie shapes.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for about 10 minutes or until edges are firm and center is slightly soft.
  • Remove tray from oven and allow cookies to cool completely. Don't try to remove cookies from the baking tray or else they will break plus the residual heat from the baking tray continues to cook them further and makes the cookies firmer.
  • Once the cookies come to room temperature, dip each of them in a bowl of melted chocolate.
  • Place them on a tray, lined with wax paper.
  • Toss some sprinkles on top.
  • Allow chocolate to set at room temperature and enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. 

Nutrition

Calories: 197kcal, Carbohydrates: 29g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 105mg, Potassium: 146mg, Fiber: 1g, Sugar: 18g, Vitamin A: 150IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 197
Author: Abeer Rizvi
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