The weekend is almost there! Yay! Only a short time and most of us can enjoy two days of relaxing! Not me, cause I have to bake many things, but hopefully you out there ;) So let’s celebrate those free time with some cookies, shall we?! I’ve got some super easy to prepare Ginger Snap Cookies today – delicious little fellas ;)
Some of you might know this kind of cookies already, some might not. Ginger Snaps are very basic cookies. As the name suggests they are flavored with some (ground) ginger. In the UK they are often served along with a tea (or the other way round). Snap them and dunk them and then you probably know why they are so popular for tea time in Britain ;P
Making Ginger Snaps is really easy. Just mix everything together, cool the dough for some time then let them hit the oven for 10 minutes and they are ready to snap and dunk ;) The ginger flavor is not overpowering here, so they are a really nice option for „everyday“ cookies I’d say.
INGREDIENTS / ZUTATEN
3/4 cup (170g) butter
1 cup (200g) sugar
1 large egg
1/4 cup (60g) sugar beet molasses
2 cups (260g) all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
brown sugar for rolling
170g Butter
200g Zucker
1 Ei (L)
60g Zuckerrübensirup
260g Mehl (Type 405)
2 TL Natron
1 TL Zimt
1 TL gemahlener Ingwer
1/2 TL gemahlene Nelken
1/4 TL Salz
brauner Zucker zum Rollen
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Add the sugar to a small bowl. Make small balls (about the size of a walnut) and roll in the sugar until covered completely and place on the baking sheet with some space in between. Bake for 9-10 minutes or until set and with cracks on the surface. Take out of the oven and let cool down on a wire rack. Repeat with the remaining dough.
2. Den Ofen auf 190°C (375°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den braunen Zucker in eine kleine Schüssel geben. Aus dem Teig etwa walnussgroße Kugeln formen, im Zucker rollen und dann mit genügend Abstand auf das Blech setzen. Für 9-10 Minuten backen – die Ränder sollten fest sein und man sollte kleine Risse auf der Oberfläche sehen können. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Ginger Snap Cookies
- Prep Time: 20
- Cook Time: 10
- Total Time: 75
- Yield: 30 1x
Description
Delicious crunchy cookies with ginger – very quick and easy to prepare!
Ingredients
- 3/4 cup (170g) butter
- 1 cup (200g) sugar
- 1 large egg
- 1/4 cup (60g) sugar beet molasses
- 2 cups (260g) all-purpose flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- brown sugar for rolling
Instructions
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix in well. Add the molasses and mix in. Mix the flour with baking soda, cinnamon, ginger, cloves and salt until well combined, then add gradually to the large bowl and mix until just combined. Place in the fridge for about 30 minutes.
- Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Add the sugar to a small bowl. Make small balls (about the size of a walnut) and roll in the sugar until covered completely and place on the baking sheet with some space in between. Bake for 9-10 minutes or until set and with cracks on the surface. Take out of the oven and let cool down on a wire rack. Repeat with the remaining dough.
Notes
- Enjoy baking!
