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What kind of recipe is it?
Ginger Snap Christmas Cookies are a delightful holiday treat that embody the warmth and spice of the season.
These cookies are characterized by their crispy edges and soft, chewy centers, infused with a perfect blend of ginger, cinnamon, and molasses, offering a comforting taste reminiscent of festive traditions.
Ideal for baking with family or sharing at holiday gatherings, these cookies appeal to both young and old alike.
Make them to spread joy and create delicious memories that will last a lifetime!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking soda | 2 teaspoons |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (1 ½ sticks, at room temperature) |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | ½ cup |
| Egg | 1 large |
| Molasses | ¼ cup |
| Granulated sugar (for rolling cookies) | Additional for coating |
This table outlines the ingredients required to make the delightful Ginger Snap Christmas Cookies, ensuring you have everything needed for a delicious batch!
Cooking Steps
- Preheat the oven to 180 °C (350 °F). Position the oven rack in the center to guarantee even baking.
- Line two baking sheets (approximately 45 cm x 30 cm / 18 in x 12 in) with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together 2 ½ cups (312 g) all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt until well combined and fluffy.
- In a large mixing bowl, cream together ¾ cup (170 g) unsalted butter, 1 cup (200 g) granulated sugar, and ½ cup (100 g) packed brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add 1 large egg and ¼ cup (60 ml) molasses to the butter-sugar mixture, then beat on low speed until fully incorporated. The mixture should be smooth and slightly glossy.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. The dough may be slightly sticky; don’t overmix.
- Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle and to enhance flavors.
- Once chilled, use a cookie scoop (about 5 cm / 2 in diameter) to portion out the dough. Roll each portion in your hands to form balls, then roll each ball in additional granulated sugar to coat.
- Place the dough balls on the prepared baking sheets, leaving enough space (approximately 5 cm / 2 in) between each cookie to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes or until they’re set and edges are lightly browned. The cookies should look slightly firm but still soft in the center.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
- For ideal flavor, allow the cookies to sit at room temperature for at least 1 hour before serving. Enjoy the aromatic scent of ginger and spices wafting through your kitchen!
Variations
- Pumpkin Spice Ginger Snaps: Add ½ cup (120 g) canned pumpkin puree and 1 teaspoon pumpkin pie spice to the wet mixture for a seasonal twist.
- Gluten-Free Ginger Cookies: Replace all-purpose flour with a gluten-free flour blend in the same amount (312 g / 2 ½ cups) for a gluten-free version.
- Vegan Ginger Cookies: Substitute unsalted butter with ¾ cup (170 g) coconut oil or vegan butter, and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Chocolate-Dipped Ginger Snaps: Melt 200 g of dark chocolate and dip the cooled cookies halfway in for an indulgent chocolate twist.
Tips on plating and presentation
Although the taste of ginger snap Christmas cookies is undeniably important, how you present them can elevate the entire experience. I love using a simple white plate as a backdrop; it really makes the cookies pop.
To start, arrange the cookies in a neat stack or a circular pattern, incorporating some height for visual interest. Drizzling melted chocolate over the top adds a touch of elegance. For an extra festive flair, sprinkle crushed peppermint or a dusting of powdered sugar on top.
Don’t forget to add a few sprigs of fresh rosemary or holly around the platter for a holiday touch. Finally, include a small card with the recipe; it adds a personal touch and invites others to enjoy the experience.
What other dishes can I pair it with?
When planning your holiday cookie platter, think about what other dishes can complement your ginger snap Christmas cookies.
For starters, I love adding spiced nuts; their crunch pairs perfectly with the soft texture of the cookies. Consider including peppermint bark as well; its energizing flavor contrasts beautifully with the warmth of the ginger snaps.
You might also try serving mini fruit tarts. The tartness of the fruit balances the sweetness of the cookies, creating a delightful combination.
Finally, homemade caramel popcorn adds a fun touch to the mix. Its sweetness and crunch are simply irresistible next to your chocolate-dipped ginger snaps.
With this variety, your cookie platter will surely impress and please every guest at your holiday gathering!
What drinks can I pair it with?
Pairing drinks with ginger snap Christmas cookies can elevate your festive experience.
Personally, I love enjoying these spicy treats with a warm cup of spiced chai. The creamy texture complements the cookies perfectly, making each bite more delightful.
If you’re in the mood for something colder, a glass of rich eggnog is a classic choice that balances the sweetness of the cookies beautifully.
For those who prefer a non-alcoholic option, I recommend a holiday cranberry spritzer; its tartness sharpens the cookie flavors.
If you want a kick, a ginger-infused cocktail or mulled wine accentuates the ginger and spice notes in the cookies.
Choose what you enjoy, and let these delightful combinations make your holiday season even sweeter!
Frequently Asked Questions
How Can I Store Leftover Ginger Snap Christmas Cookies?
I store leftover cookies in an airtight container at room temperature. If I want them to last longer, I’ll freeze them in a resealable bag, and just thaw them out when I’m ready to enjoy!
Can I Use Gluten-Free Flour for These Cookies?
Absolutely, I’ve used gluten-free flour for cookies before, and it works well! Just make sure to add a bit of xanthan gum for texture. You’ll still get those delicious flavors without the gluten. Enjoy!
How Long Do These Cookies Stay Fresh?
I’ve found these cookies stay fresh for about a week when stored in an airtight container. If you freeze them, they last much longer, up to three months. Just make sure to seal them well!
Can I Freeze These Cookies for Later Use?
Yes, you can freeze these cookies for later use! I usually place them in an airtight container, separating layers with parchment paper. They stay fresh for about three months, perfect for future cravings!
What Is the History Behind Ginger Snap Cookies?
Ginger snap cookies have a rich history dating back to the 19th century. I love how they combine spices like ginger, cinnamon, and molasses, reflecting traditional baking. They’ve always been a festive favorite in my family!