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.
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!
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.
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)
200 g white chocolate melted with ½ tbsp. butter (use microwave)
*substitute gingerbread powder with ½ tsp ginger, ½ tsp cinnamon, ¼ tsp cloves
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.
In another bowl, use an electric whisk or stand mixer and beat the butter, brown sugar and molasses together until light and fluffy.
Add in beaten egg and continue to whisk for another 30 secs, until combined.
In two batches, add in the dry ingredients and mix on low speed. Fold in the candied ginger.
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.
Roll the dough in the granulated sugar and place onto the baking tray.
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.
Place them at least 3” apart as they will expand during baking.
Bake for 10 – 12 mins, until golden brown and cracks form slightly.
Allow to cool for 5 mins before transferring to a wire rack to cool completely.
Dip cookies into melted chocolate or any other desired coating.
Sprinkle with more candied ginger and let it set completely until the coating is dry.
Store in an airtight container for up to 2 weeks.