As an Amazon Associate I earn from qualifying purchases.
Editorial Policy | Disclosure Policy
What kind of recipe is it?
Gingersnap Christmas Cookies are a delightful holiday treat characterized by their crisp texture and aromatic spices, primarily ginger, cinnamon, and cloves.
These cookies stand out for their perfect balance of sweetness and warmth, making them an ideal addition to any festive gathering. Their charming appearance, often rolled in sugar before baking, adds an extra touch of holiday spirit.
Perfect for families, cookie exchanges, or anyone looking to indulge in seasonal flavors, these cookies are sure to bring joy and nostalgia to all who enjoy them.
Ingredients
Below is a detailed table of the ingredients needed for Gingersnap Christmas Cookies, along with their quantities.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¼ cups |
| Baking soda | 2 teaspoons |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | ¾ cup (1 ½ sticks), softened |
| Granulated sugar | 1 cup |
| Brown sugar | ¾ cup, packed |
| Egg | 1 large |
| Molasses | ¼ cup |
| Granulated sugar | ½ cup (for rolling) |
Feel free to let me know if you need further information or the cooking steps!
Cooking Steps
- Preheat the oven to 180 °C (350 °F) and position the oven rack in the center to guarantee even baking. Prepare two baking sheets by lining them with parchment paper.
- In a mixing bowl, combine 2 ¼ cups (280 g) all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon salt. Whisk thoroughly to blend the dry ingredients and set aside.
- In a large mixing bowl, cream together ¾ cup (170 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and ¾ cup (150 g) packed brown sugar until the mixture is light and fluffy, approximately 2-3 minutes using an electric mixer on medium speed.
- Add 1 large egg and ¼ cup (60 ml) molasses to the butter-sugar mixture. Beat until well combined, approximately 1-2 minutes.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined and a dough forms. Be cautious not to overmix; the dough should be slightly sticky and cohesive.
- Chill the dough in the refrigerator for at least 30 minutes to firm up, which will help in rolling.
- Once chilled, place ½ cup (100 g) granulated sugar in a small bowl. Roll the chilled dough into tablespoon-sized balls and then roll each ball in the granulated sugar to coat.
- Place the sugar-coated dough balls on the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly chewy. The cookies should appear crackled on the surface and should be fragrant with a warm, spicy aroma.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Allow the cookies to cool for at least 20 minutes on the wire rack, which will help them set and maintain their texture.
- Enjoy the Gingersnap Christmas Cookies when completely cooled; they should have a crisp exterior and a chewy interior.
Variations
- Maple Pecan Gingersnaps: Substitute ¼ cup (60 ml) molasses with maple syrup and add ½ cup (60 g) chopped pecans for a nutty flavor twist.
- Vegan Gingersnap Cookies: Replace the egg with 1 tablespoon (15 g) ground flaxseed mixed with 2.5 tablespoons (37.5 ml) water and use vegan butter to create a dairy-free treat.
- Gluten-Free Gingersnaps: Use 2 ¼ cups (280 g) gluten-free all-purpose flour instead of regular flour, ensuring a delightful gluten-free version without sacrificing taste.
- Chocolate Gingersnap Cookies: Incorporate ½ cup (40 g) unsweetened cocoa powder into the dry ingredients for a rich chocolate flavor complementing the spices.
Tips on plating and presentation
After experimenting with different variations of gingersnap cookies, I often think about how to make them visually appealing when serving.
One simple tip is to use a festive platter that contrasts with the rich brown color of the cookies. Adding a sprinkle of powdered sugar or a drizzle of icing can elevate their look.
I also love including seasonal garnishes, like a few sprigs of rosemary or sugared cranberries, to create a beautiful presentation. Arranging the cookies in a circular pattern or stacking them in a tiered stand adds dimension.
Finally, pairing them with cute holiday-themed napkins or small tags enhances the festive vibe. Trust me, a little effort in presentation makes a big impact during holiday gatherings!
What other dishes can I pair it with?
When planning a festive spread, I love to think about what dishes complement my gingersnap cookies perfectly. One of my favorites is a rich, creamy pumpkin cheesecake. The spices in both desserts harmonize beautifully and create a warm, inviting atmosphere.
I also enjoy pairing the cookies with a simple charcuterie board, featuring sharp cheeses and savory cured meats; the contrast of flavors is delightful. For some color, I add fresh fruit like pomegranate or citrus, which brings a rejuvenating balance.
Additionally, a warm apple crisp served alongside gingersnaps offers a comforting, nostalgic feel. With these dishes, my holiday gathering feels complete, ensuring everyone leaves satisfied and craving more of that delightful gingersnap magic!
What drinks can I pair it with?
To elevate the experience of enjoying gingersnap cookies, I love to explore drink pairings that enhance their warm, spicy notes.
A classic choice is a creamy chai latte; its spices mirror the cookies beautifully. If you prefer something non-caffeinated, a glass of spiced apple cider is a delightful option, especially when served warm.
For those who enjoy a little kick, I recommend pairing your cookies with a dark beer or a ginger-infused ale, both of which complement the cookies’ flavors perfectly.
If you’re in the mood for something sweeter, a rich hot chocolate topped with whipped cream can turn your snack into a cozy dessert.
Each sip adds another layer to the joy of gingersnap cookies!
Frequently Asked Questions
Can I Freeze Gingersnap Cookies for Later Use?
Yes, you can freeze gingersnap cookies for later use! I usually wrap them tightly in plastic wrap or place them in an airtight container. They stay delicious for months, ready to enjoy whenever I want.
How Long Do Gingersnap Cookies Stay Fresh?
Gingersnap cookies stay fresh for about a week at room temperature in an airtight container. If I freeze them, they can last for up to three months, maintaining their delicious flavor and texture.
Are Gingersnap Cookies Vegan-Friendly?
Gingersnap cookies aren’t inherently vegan, but I often replace eggs and butter with plant-based alternatives. It’s easy to tweak the recipe, so you can enjoy delicious gingersnaps that fit a vegan lifestyle.
What Is the History of Gingersnap Cookies?
Gingersnap cookies date back to the 16th century in Europe, where spices were popular. I love how they evolved, eventually becoming a holiday favorite in America, blending rich flavors with a crispy texture that’s hard to resist.
Can I Substitute Molasses in This Recipe?
Yes, you can substitute molasses with honey or agave syrup, but it’ll change the flavor. I’ve done this before, and it still turns out delicious, though not quite the same as traditional gingersnaps.