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Snow Capped Gingersnaps

 
Once again, Christmas is around the corner, time to put on that apron and get busy! I’ve been meaning to try out this Snow Capped Gingersnaps for a while and I’ve finally gotten round to making them.

Bear Naked Food Snow Capped Gingersnaps Cookies

 

These slightly chewy holiday cookies are super easy to make and while they are not as flashy as Red Velvet Chocolate Chip Cookies or Famous Amos, they are delicious. The spices in the cookies are just perfect to put everyone in the holiday mood. Your kitchen will be smelling like Christmas too!

Bear Naked Food Snow Capped Gingersnaps Cookies

Other than brown sugar, molasses is used and if you are not familiar with it, molasses is responsible for keeping the cookies fresh and chewy. I highly suggest not to substitute this ingredient but if you do, you could work with honey or maple syrup. The texture will definitely differ slightly but I’m sure the taste will make up for it.

Bear Naked Food Snow Capped Gingersnaps Cookies

Ingredients:
85 g unsalted butter (softened at room temperature)
100 g brown sugar
30 ml molasses (substitute with honey or maple syrup)
1 ½ cup (192 g) all-purpose flour
1 tsp baking soda
1 tsp gingerbread powder*
1/8 tsp salt
30 g candied ginger (chopped finely)
1 egg beaten (use only half)
Granulated sugar (for dipping)

To decorate:
200 g white chocolate melted with ½ tbsp. butter (use microwave)

*substitute gingerbread powder with ½ tsp ginger, ½ tsp cinnamon, ¼ tsp cloves

The line up.

The line up.

Makes about 26 cookies

Recipe adapted from: Food Network 

In a large bowl, sift in flour, gingerbread powder, baking soda and salt. Use a whisk to combine everything together.

l

 

In another bowl, use an electric whisk or stand mixer and beat the butter, brown sugar and molasses together until light and fluffy.

k

 

Add in beaten egg and continue to whisk for another 30 secs, until combined.

m

 

In two batches, add in the dry ingredients and mix on low speed. Fold in the candied ginger.

l

 

j

 

Cover with cling wrap and refrigerate for about 30 – 45 mins for the cookie dough to firm up.

Meanwhile, preheat the oven to 190°C/375°F.

Line a baking tray with non-stick baking paper.

Using a small ice-cream scoop or spoon, scoop a small portion of the cookie dough and shape into a ball.

j

 

Roll the dough in the granulated sugar and place onto the baking tray.

j

 

Press down slightly with the palm of your hand or a tool with a flat surface. This will create an even top for your cookies.

j

 

Place them at least 3” apart as they will expand during baking.

Bake for 10 – 12 mins, until golden brown and cracks form slightly.

k

 

Allow to cool for 5 mins before transferring to a wire rack to cool completely.

j

 

Dip cookies into melted chocolate or any other desired coating.

l

 

g

 

Sprinkle with more candied ginger and let it set completely until the coating is dry.

h

 

Store in an airtight container for up to 2 weeks.

Bear Naked Food Snow Capped Gingersnaps Cookies

 

Bear Naked Food Snow Capped Gingersnaps Cookies

 

Bear Naked Food Snow Capped Gingersnaps Cookies

 

 

Snow Capped Gingersnaps
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 26 cookies
Ingredients
  • 85 g unsalted butter (softened at room temperature)
  • 100 g brown sugar
  • 30 ml molasses (substitute with honey or maple syrup)
  • 1 ½ cup (192 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp gingerbread powder*
  • ⅛ tsp salt
  • 30 g candied ginger (chopped finely)
  • 1 egg beaten (use only half)
  • Granulated sugar (for dipping)
  • To decorate:
  • 200 g white chocolate melted with ½ tbsp. butter (use microwave)
  • *substitute with ½ tsp ginger, ½ tsp cinnamon, ¼ tsp cloves
Instructions
  1. In a large bowl, sift in flour, gingerbread powder, baking soda and salt. Use a whisk to combine everything together.
  2. In another bowl, use an electric whisk or stand mixer and beat the butter, brown sugar and molasses together until light and fluffy.
  3. Add in beaten egg and continue to whisk for another 30 secs, until combined.
  4. In two batches, add in the dry ingredients and mix on low speed. Fold in the candied ginger.
  5. Cover with cling wrap and refrigerate for about 30 – 45 mins for the cookie dough to firm up.
  6. Meanwhile, preheat the oven to 190°C/375°F.
  7. Line a baking tray with non-stick baking paper.
  8. Using a small ice-cream scoop or spoon, scoop a small portion of the cookie dough and shape into a ball.
  9. Roll the dough in the granulated sugar and place onto the baking tray.
  10. Press down slightly with the palm of your hand or a tool with a flat surface. This will create an even top for your cookies.
  11. Place them at least 3 inches apart as they will expand during baking.
  12. Bake for 10 – 12 mins, until golden brown and cracks form slightly.
  13. Allow to cool for 5 mins before transferring to a wire rack to cool completely.
  14. Dip cookies into melted chocolate or any other desired coating.
  15. Sprinkle with more candied ginger and let it set completely until the coating is dry.
  16. Store in air-tight container for up to 2 weeks.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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