The delicious taste of ginger and the perfect cookie snap is what give gingersnaps their name.
Ginger Snaps have such a great flavor that you will want to start making them in the fall and keep baking them all through the holiday season. The flavor combination of molasses, cinnamon, and ginger is a personal favorite. And these cookies are great on their own, dipped in white chocolate, or served with hot chocolate or eggnog.
If you are wondering exactly what are ginger snaps, the name about says it all. These ginger cookies, very similar to gingerbread, are very crisp and typically snap when you bite or break them.
How to Make Ginger Snaps
To make ginger snaps, start by beating the oil, sugar, eggs and molasses together. Then stir in all of the dry ingredients and spices. Once combined, roll the dough into small balls and then roll the balls in sugar.
Place them on a cookie sheet, at least an inch and a half apart, and bake at 350 for about 7 minutes. When you remove them from the oven, let them cool completely. A warm cookie won’t have the same snap.
After they have cooled, you can dip them in white chocolate, or serve them as is. Both are delicious.
Check out more of my favorite cookie recipes:
- 1 C oil
- 2 C sugar
- 2 eggs
- 1/2 C molasses
- 4 1/4 C flour
- 4 tsp baking soda
- 1 tsp salt
- 2 Tbsp ginger
- 2 tsp cinnamon
- 3 C white chips
- 3 Tbsp oil or shortening
- Beat oil, sugar, eggs, and molasses
- Stir in dry ingredients
- Roll dough into small balls and roll in sugar
- Bake on lightly greased cookie sheets at 350 for about 7 minutes
- Cool completely
- Combine chips and oil in a small glass bowl
- Microwave at 50% power, stirring every 30 seconds until smooth
- Dip cookies half way into the white chocolate and lay on waxed paper till set