The Best Ginger Snaps Cookie Recipe, decorated for Christmas! (2024)

FAQs

Why are my ginger snaps soft? ›

Tips for Making Soft Gingersnap Cookies

I recommend using dark brown sugar. Dark brown sugar has more molasses in it than its light counterpart, which enhances the flavor of these cookies (and lends a bit more moisture to the cookie crumb!).

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Too little flour and too much sugar are often the source of flat cookies, so measure carefully and accurately by using dry measuring spoons and cups for dry ingredients (so that you can spoon the ingredients into them and sweep away the excess) and use cups with pouring spouts for liquids.

The smaller, crispy gingersnaps are a plain, round cookie and a healthier choice when compared to other cookies because they are usually lower in calories. Ginger not only adds delicious flavor to food, but it's also full of nutrients. There are lots of different vitamins and minerals in ginger.

Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

So how do you know that they're done? Here's how to tell if gingerbread cookies are done: They'll be firmly set. They'll be a lovely medium-brown color.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

How to get cracks in ginger cookies? ›

A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture. Ensure your baking soda is fresh and active – learn more about that here.

However, with that amount of baking powder, your cookies (or any baked goods in which you substitute baking powder for baking soda) may end up with a pronounced bitter taste.

How much ginger should you take daily? Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.

Ginger. Capsules of powdered ginger have been found to reduce nausea and vomiting. You could also try a cup of ginger tea, a glass of ginger ale (some people swear it works better if it's flat), a few gingersnap cookies, or a piece of ginger candy.

A gingersnap, ginger snap, ginger nut, or ginger biscuit is a biscuit flavored with ginger. Ginger snaps are flavored with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and clove.

Texture: Fresh ginger is firm, so if it's soft or mushy to the touch, it's a tell-tale sign that the ginger has gone bad.

Wrinkled skin on ginger is not necessarily an indicator of spoilage. However, if the ginger also has a mushy texture, an off smell, a brown color, or visible mold, it is likely bad and should be discarded. It's always best to trust your senses and look for the signs of bad ginger before using it in your recipes.

Fresh ginger has a light yellowish-brown color and doesn't look or feel super dry or tough, nor wet or mushy. Ginger can occasionally sprout mold and get soft if it's been left in moist conditions for too long, but it usually tends to become extremely dry, hard, and dull when it's gone bad.