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Gingersnaps
Products Used
2
55
239
Prep Time:
15m
Bake/Cook Time:
12m - 15m
Yield:
120 cookies
Gingersnap Cookies are a favorite sugar coated cookie that gets its spicy flavor from adding cinnamon, all spice and ginger to the batter. They pair perfectly with coffee or a tall glass of milk.
Las Galleta de Jengibre son una galleta favorita que obtiene su sabor picante de la adición de canela, all spice, y jengibre a la masa. Ellos emparejan perfectamente con café o un vaso de leche.
Products Used
Ingredients
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 sticks (1/2 cup) butter, softened
- 2 large eggs
- 1/2 cup dark corn syrup or honey
- 4 cups all-purpose flour*
- 2 teaspoons baking soda
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 2 tablespoons ground ginger
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- Cream together sugar and butter until light and fluffy.
- Add eggs one at a time then syrup or honey. Add dry ingredients and mix until just combined.
- Drop by teaspoonfuls onto a lightly buttered or parchment lined baking sheet. Sprinkle with granulated sugar and press to even thickness of 1/4 inch.
- Bake at 350°F until cookies are wrinkled, golden brown and start to fall flat, about 12 to 15 minutes.
Imperial Sugar Insight
Special Baking Tip: To obtain chewy crisp cookies, remove from oven when still pale in color.
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These cookies are delicious! Super soft and tons of honey and ginger flavor (if made with honey). However, when I think of gingersnaps - I think of the traditional crisp cookie. I personally prefer a soft cookie, so I was excited to find those flavors in a soft cookie instead.
buenisimaaa....