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thx, so much Elise! love your blog and have tried a few recipes ❤️ these are amazing!!! i made half a batch and kinda didn’t have enough molasses but they still turned out sooo good the only thing was, i wrapped the batter in loose cling film so the final product isn’t the most beautiful but the taste is superb. next time i’d reduce the sugar a bit more although these weren’t too sweet.
Second time I made these
LOVE THE RECIPE
Do you have the calorie/carb/sugar count per cookie by any chance?
These sound wonderful! I’m a big fan of the Anna’s Ginger cookies you can by at IKEA. I’m wondering how they compare
Hi, Val! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Love this recipe. Second time making these wonderful delights. I inserted a divider in middle on my bread pan prior to freezing. The dough size was easier to cut at this width. I use butcher knife to cut frozen dough and it works well to keep cookies thin. I’m going to let my second chunk defrost a bit and use my cheese slicer. I actually prefer these over my Biscoff’s (and I do love my Biscoff’s!).
Hi, recipe sounds amazing, but would like to know what you use to slice it so evenly. Thanks in advance
Hi Glenda, the brick of dough slices easiest when it is frozen. That’s how I get the thin slices. I use a large (8″), sharp, chef’s knife.
It’s the best recipe I’ve found. I put my own twist on it by adding 1/8 tsp of ground cayenne pepper & I finely zest in 1 Tblsp of fresh ginger along with the ground Ginger this recipe calls for. I just love Ginger. It’s the perfect Gingersnap, thin, crispy, spicey & gingery!
The best recipe I’ve found for real crispy & delishous snaps!! I’ve made a couple small adjustments to my liking. I make my own ginger syrup to add to club soda for my own ginger ale, I’m all about ginger. So, besides the ground ginger, I use my fine zester & zest in fresh ginger to the recipe, 1 Tblsp is about right. Plus, I really like that sweet & spicy thing so I also add 1/8 tsp of ground cayenne pepper to make them a little spicy and it’s really really yummy.
To me, the perfect Gingersnap must be thin, crispy, spicy and gingery. This recipe helped me to finally create the BEST Ginger Snap!!
Can you use this cookie recipe for a gingersnap pie crust?
Hi, G! We haven’t tried it ourselves, but yes, I think that you could use these cookies for a crust! Make sure the cookies are fairly dry and brittle before crushing them to make the crust. You can do this by leaving them out at room temperature for a few days. Enjoy!
Hi, do you think this recipe will work for wooden fencing around a beach cake, the rickety type you find by the beach in Northern France? How long do they stay crispy? I’ll need to make 2 days ahead and piece the cake together after a long drive. I’ve just made your chocolate version, they are delicious but too dark for fencing, ha! Any tips welcome… Thank you.
Hi, the minute you have these crispy cookies touching something with moisture in it, like cake frosting, they will absorb the moisture and not be as crispy anymore. But if you make the cookies ahead, let them cool all the way (even overnight), and then store them in an airtight container, you should be good if you assemble them with the cake right before serving.
By far the best ginger snaps ever. Perfect for tea time!
Hello, I’ve found using an empty pringles container will give you a nice round (big) cookie. Also, I’ve started putting freshly made chopped candied ginger and/or lemon on top for an extra zing. I’ve been selling the frozen dough in a wrapped pringles tube. The lid is very handy. Made these about 10 times in December.
Highly recommend dipping these into tzao organic chai tea.
ps if you’re finding the spices aren’t enough try buying new ones. The pricier ginger and cinnamon is really worth it. Grinding your own peppercorns in a mortar and pestle also helps.
pps if you make your own candied ginger the syrup warmed up with lemon and whiskey also goes verrrrry nicely with these on a cold night.
Yay, thank you. I have left over crystalised ginger from making a ginger crunch and I was wondering how I could add the crystalised ginger to this recipe. Garnish should be good enough :-) how did you use the lemon? Lemon juice, or literally the lemon cut up and served with the cookie? Thanks in advance :-)
Lemon zest mixed with sugar, sprinkle on top before baking. Candied ginger on top before baking too. Be careful not to get the white part of the lemon it’s too moist.
Had these at a Holiday party last night and loved them. I can’t wait to cook these myself.
Do you think using a cheese slicer would work and make thin enough slices?
Hi Vicky, what a cool idea! If you try it, please let us know how it turns out. It just might work!
Hi I think I may be whipping these a little to much. The first time I made these was with a hand held mixer. But I’ve since up graded to a mixer. I loved the first time I made these but since the mixer they haven’t been as crisp. When I watched them bake the first time they almost looked like it was candy bubbling around the edges. Now they get puffy. Still good but I can’t seem to replicate the crispyness again. Any tips?
Hmmm, perhaps don’t start with the butter being too soft? You want to whip some air into that butter. Or maybe whip the butter at a higher speed to mimic the hand held mixer?
Gingersnaps were a Friday night treat for my Mom’s siblings and cousins. At this year’s upcoming Family Reunion, I was asked to bring Gingersnap Cookies. They will be a treat for Mom’s generation (70+). I have tested this recipe and with an additional 1/4 tsp of ginger, they are exceptional.
Unlike other cookie recipes, prolonged exposure to air softens them. What’s the best way to store two batches of this recipe? Will zip-lock bags serve to protect them and keep the cookies crisp?
I look forward to your reply.
Hi Freida, I’m so glad you like the cookies! To store them, I would let them cool completely after cooking. Let them sit out for a while (assuming you are in a dry, not humid, climate). Then I would just put them in a cookie tin between layers of paper towels.
OK, I’m obviously no master chef, but I’ve got to ask – how much is half of an egg? (and don’t tell me “about fifteen cents”)
I know, weird measurement right? The original recipe was double in the amount and called for 3 eggs. But that makes way too much cookie dough for a regular batch. So, I halved it. I use large eggs. Beat 2 eggs and remove a quarter of the mixture to get to 1 1/2 eggs. Or beat one egg, and only add a half of it in with the other egg.
I appreciate that question!
Quick question- But first, These are fantastic! When I took my first bite I was like “THAT’S the flavor I’m looking for!” Perfection. How do I use cookie cutter shapes after I slice from the brick? If possible I’d like to make these with holiday shapes for Christmas. THANKS A BUNCH!
I have the mix in the freezer and will be baking them tomorrow. Not having any golden syrup at home, I did the next best thing and made it. Will let you know how the ginger snaps come out. Thanks in advance for the recipe though.
Let me start by saying I don’t like things with a strong ginger taste. In fact, I always said I don’t like ginger cookies at all. I made some of these to take to a fondue party as I figured people would like dipping them in chocolate…and then completely fell in love with them. They are amazing. I’ve taken to calling them spice cookies. For those who were concerned about the pepper…my family HATES pepper and they loved these cookies. The only change I made is I used only 2 teaspoons of cinnamon and ginger and added 1 tsp of freshly ground nutmeg (my favorite spice for baking). I did put my first batch in a jelly roll plan so they would be thinner and that worked as well. These are now part of my permanent holiday cookie list (I made 3 batches of these this season alone) and will likely use during the year as well. They are great with hot cocoa or coffee too!
These are the best gingersnaps I have ever made! What is great is that the dough can be frozen, which I think make it easier to cut when your are ready to bake some cookies. My only challenge is cutting them evenly and as thin as possible. I do like them to be crisp. Do you have any suggestions?
Again, thanks for sharing!!
Hi Rachel, cutting them thinly is the challenge! This is why I freeze the dough, it’s the only way I can get it firm enough to slice thinly.
Has anyone tried using a mandolin??
These were really good . I followed someone’s suggestion and made them in a plastic wrapped plastic wrap box . Cookies were then square .
I think next time I will add cloves as that is in my usual grandma recipe and I think I missed that flavoring . Loved being able to slice them . Much less messy than rolling into balls and sugar :)