My brother is coming to visit me while my wife is in Calif, This us my 5th batch of scratch Ginger Snap cookies. They are excellent. Ginger Snaps were our favorite cookie growing up so this will be a memory jogger for sure. Thank you so much CB in Hickory NC
Just made them and they're excellent! Amazing! THANK YOU for a real ginger bite/snap cookie. This is a wonderful addition to my recipe book! (One tiny change is that I used superfine sugar to roll them in, then dipped my glass in the sugar before squashing them onto the tray. By doing that, they cooked perfectly flat and I didn't have to do a post cooked, squish.
Thank you for actually making a video about gingersnaps. I've gone through several videos. I don't understand how so many "chefs" on youtube do not understand the simple word snap and make chewy ginger cookies with the wrong name.
These are the best of the best of ginger cookies and trust me, I've tried hundreds of other recipes. They remind me of the ginger cookies my grandmother used to make when I was a child. They are delicious and you can't stop at one...... you just have to eat another! They keep very well too. Thanks so much for sharing your recipes with us all. 🤗
Just want to say thank you so much for this recipe! I followed it exactly as you directed and got them just PERFECT on my first try! When does that ever happen, right and I'm not a baker! They are SO DELISH! The suggestion to push them down is awesome. They have just the RIGHT amount of heat, YES girl, you go! AWESOME JOB!!! My mother will LOVE these. She requested them (CRISP and THIN) for Christmas! Your directions and measurements are clear and precise. So grateful! Thanks again, this recipe is saved for future baking!
Wow, wow and wow!!!! I've been looking for the perfect recipe for a really long time. I made this recipe minutes ago and it worked beautifully!! Thanks!!!!!
have made these cookies 3 times already. now it's 5:45 am, not being able to sleep I decided to make 3 batches, the only complaint about this recipe is I seem to only get 15 cookies, and I weighed everything as well. every recipe of yours that I have tried has turned out perfect....I have had many failures from following other channels, let me tell you!!! thank you for being a clear and wonderful teacher and baker.
@@SugarSpunRun I used this scoop that I didn't know what size it was, so I put flour into it with a tablespoon and it was filled with two tablespoons of flower....so I call it two tablespoons, and I evened it out too.
I tried these tonight and they came out perfect. I also gave half the mixture a little twist, added some powdered milk and chocolate m&m's and it also came out fantastic. Thanks for sharing❤
FINALLY! I love ginger snaps and have tried many recipes. These are by far THE best! Love the cayenne pepper and black pepper, in fact, I added a little extra of each. Thank you for this delicious recipe. It’s already copied and in my recipe book!
I made these today (but with Golden Syrup instead of molasses because I already had some and it's much more common in supermarkets in Australia), glad I didn't mess with the spices because I was tempted to add a bit more thinking it didn't seem like enough but they came out pretty much on the mark. Thanks!
First time trying your recipe and the cookies came out great! I think pressing them after they come out of the oven is a nice technique. My cookies after the bake were already pretty flat but pressing them is not a hard step -- and no dome on a ginger snap is perfect for me.
I really enjoy your videos! I found you while looking for a birthday recipe. I wanted a channel to follow that wasn't Tasty or Bon Apetit! I wanted personal because I always trust those recipes more, haha. I made your carrot cake and brown butter chocolate chip cookies. OH MY GOSH. They were the best desserts I have ever made, hands down. Thank you!!!!!! Now I just binge your videos and I'm looking for holiday recipes. Congrats to you and your husband on your pregnancy!!
Thank you so much! I’m so glad to have your support! 😊 I am absolutely in love with those brown butter cookies! O so tasty. I hope you continue to enjoy all of the videos. 😊
Thank you for making ginger SNAPS, and not soft ginger cookies. It’s fine having another recipe for softer ones, but so many of the recipes I’ve seen don’t make crispy cookies. Oh and kudos for the pepper!! 👍🏽
I made my first batch of these today. I followed the recipe exactly and they were delicious. The only change I will make next time is to double the amount of ginger to spice them up a bit. That is just personal preference. They were superb. Thanks for posting.
My husband wanted crispy ginger cookies and after reviewing many videos, yours was the easiest to follow. My cookies cake out great💃. I didnt have molasses or milk or white sugar but they still came out crispy and tasted amazing. Thanks again 🙂
I just made this and my oh my!!!!!!!!!! We love them!!! Thank you for sharing your knowledge and wisdom. I’ll be making more of these hence forth. I didn’t have molasses so I went ahead without them. Love the taste of the cookies!
Should someone else wish to do this, I substituted Splenda for the white sugar portion of the recipe for my diabetic wife. There was no loss in flavour or texture. For our own preference, I doubled the amount of ginger to give a little more "kick". Perfection!
I can't wait to taste this recipe. As my granny use to say... " A gingersnap cookie without the "snap" is just another version of a Molasses cookie... After 6 decades I'm still searching for a recipe to bring hers back to my tastebuds...
Thanks for posting how many grams of flour to use would you suggest bread flour or regular flour I'm trying to get your magnificent flavor best ever into a cookie more like the texture and crispiness of the boxed ones from the bisco I grew up with
OK Sugar Spun Run, I am now om my, 4th backing of ginger snap cookies with your recipe. I looked them all over and your recipe is the best. That little glass squish at the end is a game changing trick. The cookies are just great. My grand kids are putting in orders for more and more. I rend to put a little more cayanne pepper in because most everyone likes the back of the tongue heat. All good stuff. Just a little something for you. Quick and simple Mexican chocolate chip cookies..... Just mix or buy a standard chocolate chip cookie dough recipe. Use the medium cookie dough baller or your hands to roll it in a ball. ( now the secret I'll share with just you) Sprinkle some chili flakes on a baking pan and roll the dough lightly to pick up a few flakes. You do not want to coat the dough in flakes just a few will do. Bake at standard temp and you will have a CC cookie with a built in surprise. Olle' Oui Oui
I'm so glad you've enjoyed the cookies so much! :) I love the sound of those cookies! That's a really interesting twist. I'll have to give it a try. :)
I just made this, and omg, are they delicious! To this, already fantastic mix of flavors, I added 1/4 cup of finely minced crystallized ginger , and I’m not sorry 😝 This recipe is a keeper, the only thing I will keep doing differently is the added candied ginger; which would probably be too much for the kiddos and those who walk on the bland side of life, but if you like spice, try it. 😊
If I use fresh ginger, how will that affect the recipe? Should I just add more flour to compensate for the added moisture? Will that make the cookies any less crispy?
I don’t know that I’ll have the time to get a UA-cam video out for it until a little while down the road. I will definitely try to get it up on my site, and maybe do a UA-cam live for it. 😊
Ok Thanks for the heads up on where to find the weight of the flower sugar Etc I made these again using the weights provided and they turned out perfect however if I wanted to make them hard like the crappy ones at the store find Nabisco as I like those cuz they're hard enough to dunk them how could I modify the recipe to make them really hard more molasses not sure need help the spicing is absolutely the best out of anywhere where do you get your recipes Grandma LOL
Out at my l8cal Wally World they have been out of ginger snaps..its a ginger snap CRISIS..Oh but wait..i can make them and using this recipe im sure they are wayeee tastier..Thank You😁🍪
My dough came out real dry I followed the recipe to the T any ideas actually i used a 1/4 cup less flour it was already to dry?The cookies came out good other than they cracked bad across the top.
Hmm very interesting... Did you make any substitutions or omit any ingredients. I'd say the flour was potentially over-measured if you didn't use a scale, but that's my best guess. :(
Fantastic recipe. Used whole wheat flour instead and may have overdone the soda. So came out crispy but also soft. Next time shall stick to your recipe 😂
I've never seen a cookie recipe with black pepper before. I'll bet these have some kick. Thanks for sharing. By the way, I just tried your recipe for whoopie pies today, and they're amazing! Do you think the cream could be used to frost a cake?
Tryin to do keto or low carb gingernuts we call them that here instead of ginger snaps. But cannot get them crunchy biscuit like. End up dry cake like in middle at best with outer part little crunchy but go burnt, baked 8 flat small-medium size for 25mins 160°c with half way foil over top to reduce them burning on top too much. Any ideas?
Using this recipe? They may have baked too long if they were burning. They shouldn't be cakey. Did you make any substitutions? I wish I could help more. :(
@@SugarSpunRun no using low carb keto version but similar. Think I've worked it out comin across one video after seeing so many. After baking, leave to cool then you need a food dehydrator or oven on low as possible with door slight open. So they won't bake more but after couple hrs or so then left they will become more biscuit like crunchy without any burntness. Knew there must be method, as in UK our ginger cookies are called gingernuts and they are all hard & crunchy,
Hmmm a couple of things to try here, make sure they are cooking long enough. If your scoops are a little too big they may need a little longer to cook. Make sure to flatten them. This is a very important step, and finally make sure they finish cooling completely on the pan. They will finish baking here. If these don't solve the issue, and your dough looks just like the video I am stumped. Hopefully this helps! :)
I have made these four times now and I absolutely love the amount of spice however they're not thin and crispy they're kind of puffy I thought maybe it was because I was using bread flour so I tried all-purpose a couple of times we're only going wrong there too puffy
If you roll out the mixture first like you would shortcrust pastry you would not need a glass after they are cooked to flatten them further. When I was growing up we used to make the dough into a pastry-like substance and roll it out with a rolling pin and then cut out with a plain cutter and then put them onto a baking sheet. This makes life so much easier. It is also called a biscuit and not a cookie as the two are not the same. Whether savoury or sweet a biscuit is more like the substance of shortcrust pastry whereas a cookie is more of a wet dough and is chewy. I live in Britain and this is how I differentiate between the two - cookies and biscuits.
Not sure why everyone is calling these Ginger snaps. My Grandmother made Ginger snaps; they are rolled out into a dough roll that is only maybe 1" in diameter and 12" long. She would freeze large batches of dough that were cut into 12" lengths. Then anytime she wanted fresh ginger snaps, she would just pull one 12" long by 1" diameter section and defrost to a chilled dough. She would cut them into very thin 1/8" round pieces. They came out baked no larger than a quarter and were super crunchy and VERY ginger spicy! You'd just often pop the whole piece in your mouth. Does anybody know that traditional recipe? I wonder if the ingredients are different or pretty much the same. Thanks!
@@SugarSpunRun - I just made this recipe now, with just a slight modification. I put Maple Syrup AND Molasses to give it that nice dark brown color. I'll make them my Grandmothers way and update you. :)
My brother is coming to visit me while my wife is in Calif, This us my 5th batch of scratch Ginger Snap cookies. They are excellent. Ginger Snaps were our favorite cookie growing up so this will be a memory jogger for sure. Thank you so much
CB in Hickory NC
That’s so awesome!! That’s a lot of gingersnaps!
Just made them and they're excellent! Amazing! THANK YOU for a real ginger bite/snap cookie. This is a wonderful addition to my recipe book! (One tiny change is that I used superfine sugar to roll them in, then dipped my glass in the sugar before squashing them onto the tray. By doing that, they cooked perfectly flat and I didn't have to do a post cooked, squish.
You're welcome! I'm so glad you enjoyed them! :)
Love ginger snap cookies!Thanks for sharing this recipe.
My pleasure 😊
I made these and honestly everyone loved them literally a 10/10 recipe
Yay! I’m so glad they were such a hit!
Thank you for actually making a video about gingersnaps. I've gone through several videos. I don't understand how so many "chefs" on youtube do not understand the simple word snap and make chewy ginger cookies with the wrong name.
I’m glad you enjoyed it! I have a soft and chewy ginger snap cookie but I label it as such. Some people like them soft but still love the taste. 😊
@@SugarSpunRun I agree but call those ginger cookies rather than ginger snaps. To me, that's like saying a hard boiled egg boiled soft. :)
These are the best of the best of ginger cookies and trust me, I've tried hundreds of other recipes. They remind me of the ginger cookies my grandmother used to make when I was a child. They are delicious and you can't stop at one...... you just have to eat another! They keep very well too. Thanks so much for sharing your recipes with us all. 🤗
Thank you so much! I'm so glad you enjoyed them so much! :)
Just want to say thank you so much for this recipe! I followed it exactly as you directed and got them just PERFECT on my first try! When does that ever happen, right and I'm not a baker! They are SO DELISH! The suggestion to push them down is awesome. They have just the RIGHT amount of heat, YES girl, you go! AWESOME JOB!!! My mother will LOVE these. She requested them (CRISP and THIN) for Christmas! Your directions and measurements are clear and precise. So grateful! Thanks again, this recipe is saved for future baking!
You are so welcome! I’m glad you enjoyed them so much. 😊😊
Thank you the WHOLE FAMILY is going crazy for these cookies. Love your videos. Thank you again and hope you have an amazing Holiday season.
You're welcome! I'm so glad everyone enjoys them so much! :)
Question for you can I use non dairy milk for this recipe? Thanks
Wow, wow and wow!!!! I've been looking for the perfect recipe for a really long time. I made this recipe minutes ago and it worked beautifully!! Thanks!!!!!
You’re welcome!! I’m glad you enjoyed it. 😊
Great flavor on these. Will make again! Thanks!
I'm so glad you enjoyed them! :)
have made these cookies 3 times already. now it's 5:45 am, not being able to sleep I decided to make 3 batches, the only complaint about this recipe is I seem to only get 15 cookies, and I weighed everything as well. every recipe of yours that I have tried has turned out perfect....I have had many failures from following other channels, let me tell you!!! thank you for being a clear and wonderful teacher and baker.
Im so glad you’ve enjoyed them so much! How big of a scoop are you using? It’s really odd that you are only getting 15 without making adjustments.
@@SugarSpunRun I used this scoop that I didn't know what size it was, so I put flour into it with a tablespoon and it was filled with two tablespoons of flower....so I call it two tablespoons, and I evened it out too.
I tried these tonight and they came out perfect. I also gave half the mixture a little twist, added some powdered milk and chocolate m&m's and it also came out fantastic. Thanks for sharing❤
I'm so glad you enjoyed them so much! :)
Love it, thanks for sharing.
Thank you, Sam. My ginger snaps were a big hit. I would like to bring along the soft version as well next time. So looking forward to that.
Yay! I'm glad everyone enjoyed them and hopefully the soft ones go over just as well. :)
Thanks for these! They are delish. I made the soft ones too. I like the soft ones best.
I’m so glad you enjoyed them! 😊
FINALLY! I love ginger snaps and have tried many recipes. These are by far THE best! Love the cayenne pepper and black pepper, in fact, I added a little extra of each. Thank you for this delicious recipe. It’s already copied and in my recipe book!
I'm so happy you enjoyed them so much 😊
I made these today (but with Golden Syrup instead of molasses because I already had some and it's much more common in supermarkets in Australia), glad I didn't mess with the spices because I was tempted to add a bit more thinking it didn't seem like enough but they came out pretty much on the mark. Thanks!
You're welcome! I'm glad you enjoyed them! :)
I love crunch cookies.. cookies must be crunch and cakes soft..Im going to do this recipe!
I hope you love them! 😊😊
First time trying your recipe and the cookies came out great! I think pressing them after they come out of the oven is a nice technique. My cookies after the bake were already pretty flat but pressing them is not a hard step -- and no dome on a ginger snap is perfect for me.
I'm so glad you enjoyed them! :)
I really enjoy your videos! I found you while looking for a birthday recipe. I wanted a channel to follow that wasn't Tasty or Bon Apetit! I wanted personal because I always trust those recipes more, haha. I made your carrot cake and brown butter chocolate chip cookies. OH MY GOSH. They were the best desserts I have ever made, hands down. Thank you!!!!!! Now I just binge your videos and I'm looking for holiday recipes. Congrats to you and your husband on your pregnancy!!
Thank you so much! I’m so glad to have your support! 😊 I am absolutely in love with those brown butter cookies! O so tasty. I hope you continue to enjoy all of the videos. 😊
Just made these, they're delicious, and look perfect! Thank you, definitely will make these again!!
I'm so glad everyone enjoyed them so much! ☺️
Thank you for making ginger SNAPS, and not soft ginger cookies. It’s fine having another recipe for softer ones, but so many of the recipes I’ve seen don’t make crispy cookies. Oh and kudos for the pepper!! 👍🏽
You are welcome! I do have a soft one as well, but agree you need to have a snappy one. :)
I tried your recipe. It's the best ever cookie recipe.Thanks so much for sharing. 👍👍
I'm so glad you enjoyed them so much! ☺️
Love this
Thank you! :)
I made my first batch of these today. I followed the recipe exactly and they were delicious. The only change I will make next time is to double the amount of ginger to spice them up a bit. That is just personal preference. They were superb. Thanks for posting.
I'm so glad you enjoyed them ❤
My husband wanted crispy ginger cookies and after reviewing many videos, yours was the easiest to follow.
My cookies cake out great💃. I didnt have molasses or milk or white sugar but they still came out crispy and tasted amazing. Thanks again 🙂
I’m so glad you enjoyed them! 😊
I just made this and my oh my!!!!!!!!!! We love them!!! Thank you for sharing your knowledge and wisdom. I’ll be making more of these hence forth.
I didn’t have molasses so I went ahead without them. Love the taste of the cookies!
So glad you liked them! 😊
wow las hice y quedaron deliciosas muchas gracias
So happy you liked them 😀
Thanks I finally learned how to make ginger snaps I’ve been breaking a lot of the rule ..thanks so much for sharing this recipe
You’re welcome! 😊
So good. Loved it after making it. 😊😊
So glad you enjoyed!
Your so awesome for having a bake channel
Thank you so much! 😊😊
Best ginger snap recipe ever. Very easy to make. Tried these last night and they came out like a professional made them.
I’m so glad you enjoyed them so much! 😊
These l🍪🍪k pretty official😍Can't wait to try! 💥
Thanks, simple st8 2 da point 😊
Should someone else wish to do this, I substituted Splenda for the white sugar portion of the recipe for my diabetic wife. There was no loss in flavour or texture. For our own preference, I doubled the amount of ginger to give a little more "kick". Perfection!
Thanks for sharing! I'm so glad she was able to enjoy them too 🥰
I can't wait to taste this recipe. As my granny use to say... " A gingersnap cookie without the "snap" is just another version of a Molasses cookie...
After 6 decades I'm still searching for a recipe to bring hers back to my tastebuds...
I hope these are just what you're looking for!
@@SugarSpunRun Me too! Thanks.
Thanks for posting how many grams of flour to use would you suggest bread flour or regular flour I'm trying to get your magnificent flavor best ever into a cookie more like the texture and crispiness of the boxed ones from the bisco I grew up with
You’ll want to use all purpose flour. Bread flour will leave you with some chewier cookies so definitely avoid that. 😊
Thank you I will be making this cookies , will you mind telling where you get the little glass cups that you put your ingredients in in ?
Yum! These look delicious.
Thank you so much! 😊
@@SugarSpunRun Are you going to make a gingerbread house for the holidays?
OK Sugar Spun Run, I am now om my, 4th backing of ginger snap cookies with your recipe. I looked them all over and your recipe is the best. That little glass squish at the end is a game changing trick. The cookies are just great. My grand kids are putting in orders for more and more. I rend to put a little more cayanne pepper in because most everyone likes the back of the tongue heat. All good stuff.
Just a little something for you. Quick and simple Mexican chocolate chip cookies..... Just mix or buy a standard chocolate chip cookie dough recipe. Use the medium cookie dough baller or your hands to roll it in a ball. ( now the secret I'll share with just you) Sprinkle some chili flakes on a baking pan and roll the dough lightly to pick up a few flakes. You do not want to coat the dough in flakes just a few will do. Bake at standard temp and you will have a CC cookie with a built in surprise. Olle' Oui Oui
I'm so glad you've enjoyed the cookies so much! :) I love the sound of those cookies! That's a really interesting twist. I'll have to give it a try. :)
I just made this, and omg, are they delicious! To this, already fantastic mix of flavors, I added 1/4 cup of finely minced crystallized ginger , and I’m not sorry 😝 This recipe is a keeper, the only thing I will keep doing differently is the added candied ginger; which would probably be too much for the kiddos and those who walk on the bland side of life, but if you like spice, try it. 😊
Thank you for this recipe, can I use black treacle in place of molasses?
While I haven't tried it, I did a quick search and it looks like it should work. Let me know how it goes if you try it. :)
@@SugarSpunRun I’ll try it and let you know how it goes. Thanks
If I use fresh ginger, how will that affect the recipe? Should I just add more flour to compensate for the added moisture? Will that make the cookies any less crispy?
I honestly haven't tried it so I can't really say exactly how it will change things. :(
@@SugarSpunRun oh okay no worries 😅 I actually ended up just adding flour to make it less sticky, and they still came out delicious!
Awesome! Thanks for the feedback. 😊
As always delicious! Wondering where you will be announcing the baby's arrival and details name wt etc on you tube or your site?
I don’t know that I’ll have the time to get a UA-cam video out for it until a little while down the road. I will definitely try to get it up on my site, and maybe do a UA-cam live for it. 😊
Ok Thanks for the heads up on where to find the weight of the flower sugar Etc I made these again using the weights provided and they turned out perfect however if I wanted to make them hard like the crappy ones at the store find Nabisco as I like those cuz they're hard enough to dunk them how could I modify the recipe to make them really hard more molasses not sure need help the spicing is absolutely the best out of anywhere where do you get your recipes Grandma LOL
Sound amazing.... and love your moderate use of sugar.. can’t wait to try them! X
I hope you love them! :)
Can you tell me the quantity of butter and milk in grams please?
99 grams. Sorry I don’t know how I missed that one. 😊
@@SugarSpunRun and the milk, 30 ml?
Yup. 😊
@@SugarSpunRun thank you very much! You are one of the few people that answers the questions on this platform.😊
I’m glad I can help. 😊
Well that solves my problem!! I've been cooking them too hot. Thank you for the awesome tip!!
Enjoy! 😊
Can you make ginger cookies without molasses and all the spices ? Just cinnamon and ginger and pepper
Unfortunately it’s not going to work very well here. 😔
Out at my l8cal Wally World they have been out of ginger snaps..its a ginger snap CRISIS..Oh but wait..i can make them and using this recipe im sure they are wayeee tastier..Thank You😁🍪
These will definitely be better. Enjoy! :)
سلام وقت بخیر سپاسگزارم عالی بود اگر لطف کنید به فارسی ترجمه کنید ممنونم مواد و دستور بنویسید
Would adding the milk help with the crunch?
There’s no need here. I tested this recipe about 100 times to get to this recipe so I really wouldn’t recommend changing it. 😊
Great recipe! Planning to make them next week. Thank you for sharing!😊
I think you are going to love them! 😊
My dough came out real dry I followed the recipe to the T any ideas actually i used a 1/4 cup less flour it was already to dry?The cookies came out good other than they cracked bad across the top.
Hmm very interesting... Did you make any substitutions or omit any ingredients. I'd say the flour was potentially over-measured if you didn't use a scale, but that's my best guess. :(
@@SugarSpunRun oh well I'll try it again the cookies taste great there crisp.
Hello 😀 what if I dont want to use mollases?
The molasses is important for the chemistry of the cookie so I'm not sure how they will turn out without it.
@@SugarSpunRun thank you so much for replying 🥺 imma try without it, since idk where to find it here in Indonesia 😂
Can we use regular sugar instead of granulated and brown sugar
I'm not sure what you mean by regular sugar if you aren't talking about granulated sugar.
Fantastic recipe. Used whole wheat flour instead and may have overdone the soda. So came out crispy but also soft. Next time shall stick to your recipe 😂
Oh no! They should come out better next time 😊
I've never seen a cookie recipe with black pepper before. I'll bet these have some kick. Thanks for sharing. By the way, I just tried your recipe for whoopie pies today, and they're amazing! Do you think the cream could be used to frost a cake?
I think it would probably work. It’s similar to an ermine frosting, so if you like that then definitely. 😊
No it doesnt.
Tryin to do keto or low carb gingernuts we call them that here instead of ginger snaps. But cannot get them crunchy biscuit like. End up dry cake like in middle at best with outer part little crunchy but go burnt, baked 8 flat small-medium size for 25mins 160°c with half way foil over top to reduce them burning on top too much. Any ideas?
Using this recipe? They may have baked too long if they were burning. They shouldn't be cakey. Did you make any substitutions? I wish I could help more. :(
@@SugarSpunRun no using low carb keto version but similar. Think I've worked it out comin across one video after seeing so many. After baking, leave to cool then you need a food dehydrator or oven on low as possible with door slight open. So they won't bake more but after couple hrs or so then left they will become more biscuit like crunchy without any burntness. Knew there must be method, as in UK our ginger cookies are called gingernuts and they are all hard & crunchy,
Question. Thats fresh ground ginger you use? Not powder correct?
I use the stuff out of the bottle. 😊
If you spray the inside of your cup or measuring spoon the molasses (or any syrup) will slip out effortlessly.
I'll definitely have to give that a try! :)
@@SugarSpunRun Just a light spray does it. Can't wait to try these - they look like keepers.
i wonder if there's a way to make these vegan
Hmmm unfortunately I'm not quite sure how it would be done, maybe someone else can chime in.
@@SugarSpunRun the cookies look so good I'm determined to find a way to make them to where i can eat them lol but thanks for replying, i appreciate it
Big hit at movie night, I'll make sure to bake them for longer next time.
Great!
I've made this recipe twice now, going right by the book and I don't get crisp cookies--they came out soft both times. What am I doing wrong?
Hmmm a couple of things to try here, make sure they are cooking long enough. If your scoops are a little too big they may need a little longer to cook. Make sure to flatten them. This is a very important step, and finally make sure they finish cooling completely on the pan. They will finish baking here. If these don't solve the issue, and your dough looks just like the video I am stumped. Hopefully this helps! :)
How about substitutes for the keto low carb lovers? I luv ginger snap cookies but for me sugar is definitely not an option.
Where can you get molasses from?
It’s normally near the syrup in my local grocery store. 😊
Walmart or Target
@@mirawarren7371 I live in the UK xx
@@aleenahussainx6 oh ok. I hope you find it if you didn't yet, because this cookie recipe is delicious.
@@mirawarren7371 thank you! I did, I made them about 4 months ago they were amazing😍
The flavor of these cookies is amazing however at 310 degrees for 22 min still raw and under baked. 350 for 22 minutes prefect
I have made these four times now and I absolutely love the amount of spice however they're not thin and crispy they're kind of puffy I thought maybe it was because I was using bread flour so I tried all-purpose a couple of times we're only going wrong there too puffy
It could be that there's too much flour in the dough 🙁 Are you weighing or using measuring cups? I'm glad you still love the flavor though!
I agee how many grams of flour is it hon?
Substitute for the egg yolk allergic
Unfortunately, without having tried it, I wouldn't be able to say for sure. :(
If you roll out the mixture first like you would shortcrust pastry you would not need a glass after they are cooked to flatten them further. When I was growing up we used to make the dough into a pastry-like substance and roll it out with a rolling pin and then cut out with a plain cutter and then put them onto a baking sheet. This makes life so much easier. It is also called a biscuit and not a cookie as the two are not the same. Whether savoury or sweet a biscuit is more like the substance of shortcrust pastry whereas a cookie is more of a wet dough and is chewy. I live in Britain and this is how I differentiate between the two - cookies and biscuits.
as with almost all recipes there seems to be a lot more sugar than required. I will try these with 1/2 or less sugar.
Good luck!
@@SugarSpunRun Isn't flattening the cookie with a glass somewhat counter to adding baking soda to make it rise?
Za
Not sure why everyone is calling these Ginger snaps. My Grandmother made Ginger snaps; they are rolled out into a dough roll that is only maybe 1" in diameter and 12" long. She would freeze large batches of dough that were cut into 12" lengths. Then anytime she wanted fresh ginger snaps, she would just pull one 12" long by 1" diameter section and defrost to a chilled dough. She would cut them into very thin 1/8" round pieces. They came out baked no larger than a quarter and were super crunchy and VERY ginger spicy! You'd just often pop the whole piece in your mouth. Does anybody know that traditional recipe? I wonder if the ingredients are different or pretty much the same. Thanks!
Those sound delicious! Let me know if you try this one out and it is comparable, these are pretty delicious if I do say so myself ;)
@@SugarSpunRun - I just made this recipe now, with just a slight modification. I put Maple Syrup AND Molasses to give it that nice dark brown color. I'll make them my Grandmothers way and update you. :)