Old Fashioned Gingersnap Cookie Recipe (2024)

FAQs

What's the difference between gingersnaps and ginger cookies? ›

Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will. Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar.

What Is the Best Type of Molasses for Cookies? There are three types of molasses, two of which are suitable for molasses cookies: light molasses and dark molasses. Choose dark molasses for a darker color and stronger molasses flavor, but if all you can find is light molasses, that will work, too.

Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists.

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.

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.

“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.”

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown. While most of the batches came out hard and crunchy, this cookie was bendable toward the middle. It had slightly crunchy edges but was mostly soft.

"Other substitutes include Sorghum syrup, and Treacle, an English version of molasses, you may find at an international market." Honey, dark corn syrup, and maple syrup can also be used to replace molasses in recipes.

Original molasses: amber color, used to sweeten hot cereals, yogurts or hot drinks (like coffee, tea or cocoa). It's also used in gingerbreads, cookies, pies, cakes and glazes. Robust molasses: more concentrated with a richer flavor than Original; used in slow-cooked dishes like baked beans or barbeque sauce.

These early ginger cookies originated in Europe and came with the German, Dutch, and English settlers to America. Gingersnaps were named from the German or Middle Dutch word snappen, meaning "to seize quickly."

Why is ginger snaps so good? ›

Ginger Snaps is a great werewolf movie because it has a unique take on the genre. It follows two teenage sisters who are dealing with the physical and emotional changes that come with the onset of puberty, and how those changes can be exacerbated by a werewolf curse.

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.

Toothpick Test – This is one of the most common ways to check cookie doneness, and it can be used for many other desserts as well. Insert a toothpick into the centre of a cookie. If it comes out with a few moist crumbs clinging to it, the cookies are done.

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

As soon as you see that rich, light, honey-brown coloration, you know they're ready to go. They've started to crack around the edges - A well-cooked cookie will often start to crack or crumble slightly around the edges.

Ginger Nut Biscuits and Ginger Snap Cookies, Ginger Snap Biscuits and Ginger Snaps are all exactly the same things. New Zealand and Australia call them Ginger Nut Biscuits, America calls them Ginger Snap Cookies and Britain calls them GInger Snap biscuits (but also Ginger Nuts too!!).

Spiced wafers are best compared to ginger snaps, although there are distinct differences. Containing a mix of autumnal spices including ginger, cinnamon, allspice, molasses, and cloves, these tough cookies have a more complex flavor than traditional ginger snaps.

In North America these cookies are usually called gingersnaps but in Australia and New Zealand they are called ginger nuts. I cannot tell you how delicious these ginger cookies are so I'm just going to sort of beg you to make them.

The gingersnap is also known as a "ginger nut," especially in the U.K. It's a sweet, brittle cookie that's flavored with plenty of ginger and often other spices like cinnamon, cloves, or nutmeg, and baked in small rounds.