You have the option of preparing the cookies and placing in storage until you’re ready to serve them OR prepare the dough and store until you’re ready to bake the day of! How To Serve Yes you can! The dough will last in the fridge for about 2 – 3 days in an airtight container. This is a cake like textured cookie, so be sure to not over bake! If anything, under-bake them just a tiny bit as they’ll continue to bake for a couple minutes once you’ve removed them from the oven! Also big cookies take longer to cook than small ones so keep that in mind as when following the instructions! Can I Make The Cookie Dough Ahead Of Time? Let the cookies cool for 3 minutes on the cookie sheets, then transfer to a cooling rack to finish cooling.įrequently Asked Questions Why Are My Cookies Dry?
Bake and Cool: Place rolled cookies onto the prepared cookie sheets and transfer the cookie sheets to the oven.Form into 1-inch balls using a small cookie scoop. Form Cookies: Place the sugar in a small bowl.Add the egg, molasses and dry ingredients mix well. In another bowl, mix the 1 cup of sugar and the butter together well. Make Cookie Dough: Sift the flour, salt, baking soda, cinnamon, cloves and ginger together in a medium sized bowl.Grease two cookie sheets or line them with parchment paper. Honey and maple syrup both have a close enough consistency to molasses that they can be used as substitutes, but they lack that distinct molasses taste, so you might want to add more spices. Molasses – Molasses is going to give us that dark, deep, rich flavor and color.Egg – I use large eggs whenever I bake, it helps bind everything together.Margarine or Butter – The recipe calls for butter or margarine, normally I always pick butter over margarine.Sugar – I used granulated sugar, nothing fancy.Spices – We are using a combination of ground ginger, ground cinnamon and ground cloves!.Baking Soda – The baking soda will act as the leavener to our ginger snaps.Salt – Salt is imperative to baking to balance the flavors, don’t skip it!.Flour – I used trusty all purpose flour.Perfectly soft, sweetened, and spiced! With simple ingredients and a quick bake time, these cookies are what family traditions and holiday memories are made of! Ingredient Notes Gorgeous and perfectly round gingersnap cookies, that both look and taste amazing. So seeing that Christmas is approaching, I urge you to make these cookies and eat as many as you can, they’re so good! Why Make These Gingersnaps No, Grandma Jean is not my grandma, but she is a friend’s grandma who said that I must try her recipe and boy am I glad I did! They are the perfect gingersnap cookies, no doubt about that.
You know these cookies are going to be good because this is Grandma Jean’s recipe! I got this recipe for gingersnap cookies a few years ago and eagerly wait for every Christmas to make these cookies. Can I Make The Cookie Dough Ahead Of Time?.
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