9/15/2023 0 Comments Thin crispy ginger snap cookiesGingersnaps, also called ginger nuts or ginger biscuits, are thin, crunchy cookies flavored with molasses and spices like cinnamon, nutmeg, and ginger. Let’s get festive and make some cookies, friends! What is a Gingersnap? They are truly one of a kind.Gluten-free gingersnaps packed with holiday flavor and just like the real deal with that quintessential crunch? Here they are! Bonus? These cookies are EASY to make, vegan, naturally sweetened, and perfect for holiday parties or gifting to friends and neighbors.ĭon’t worry - no hassle here! The dough comes together in just a few simple steps. I really hope you try these ginger snaps. If you try to remove them too soon, the ginger snaps have a tendency to stick to the parchment paper. This helps them release cleanly without any sticking. Cool the cookies completely before removing them from the pan.In my oven that takes about 8 minutes per batch. The cookies will rise slightly in the oven and then fall becoming flat. Also, that outer layer of sugar helps contribute to the delightful texture of the finished product. As I said, this dough is sticky and if you don't have a protective layer of sugar on the bottom of your glass, it will stick to the ginger snap. Dip the bottom of your glass in sugar before flattening each cookie.I am usually able to get 5 rows of 4 cookies on each sheet. These cookies spread as they bake and if you don't start with a small portion of dough, the ginger snaps will run together as they bake. Roll small balls of dough, no more than ½ to ¾ inch in diameter and leave plenty of room between ginger snaps.If you find that the dough is becoming too soft to work with, put it back into the fridge or freezer and let if firm up before working with it again. I like to take just a portion of it from the fridge for rolling, leaving the rest in the refrigerator until I need it. Make sure your dough is good and cold before you begin rolling it. Because pastry flour is so soft, this dough can be sticky and a bit difficult to work with. Chill the dough thoroughly and keep it cold as you roll the cookies.The texture of these cookies when made with pastry flour is sublime. They are still delicious, but they will be slightly thicker and have a more chewy texture throughout than the pastry flour version. If you are dying to make these and don't want to pick up a bag of pastry flour, go ahead and use the all-purpose flour/cornstarch combination. While this batch was indeed soft and tender, they did not have that thin, crispy-chewy quality of the original. I was really hoping to avoid asking you to buy a specialty flour just for these ginger snaps. In an effort to make your life easier, I tried making these gingersnaps over the weekend with a combination of all-purpose flour and cornstarch, a common substitute for pastry flour. I personally like and use the Bob's Red Mill brand. If you can't find it in your local grocery store, you can always purchase it on Amazon. While pastry flour is not something you might normally stock in your pantry, these cookies are reason enough to pick some up. Pastry flour is a very soft, low-protein flour that produces exceptionally tender baked goods (pastry flour has approximately 9 percent protein while all-purpose flour has closer to 11 percent). The unique texture of these gingersnaps is thanks to the inclusion of pastry flour in the dough. These ginger snaps are melt-in-your-mouth buttery and have just the right amount of spice.perfect for an afternoon fika treat. But instead of being hard and crispy all the way through, these are slightly chewy on the inside with just the right amount of crispness around the edges. They are thin, REALLY thin, as many Swedish style ginger snaps are. I know there are a lot of ginger snap recipes out there but I'm telling you, these cookies are really something special. Emma was known for hosting legendary afternoon fika gatherings, and these ginger snaps were one of the signature cookies she would serve. This recipe was brought over from Sweden by my great-grandmother, Emma, when she immigrated to the United States in the late 1800s. Jump to Recipe Print Recipe Swedish Ginger Snaps (Pepparkakor)
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