In this post:

Recipe of Crispy Gingersnaps
List of Ingredients
Instruction

Crispy Gingersnaps for cookie advent calendar

A convincing alternative to traditional gingerbread cookies.

Fragrant, crispy, spicy. All spices must be fresh – this is the only way we will get impressive-tasting gingerbread cookies. So ditch that old bag of cinnamon you’ve got lying around in the kitchen cupboard and buy a fresh one.

And not too much with ginger.

Crispy Gingersnaps

cookie calendar, day 24

Ingredients

170 g butter at room temperature
200 g white sugar + 50 g for rolling
50 g brown sugar
110 g light molasses
1 egg C0
1/2 tsp fine salt
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
280 g all purpose flour

Powdered sugar for sprinkling (optional)

Method

Beat butter with both types of sugar until the mixture becomes lighter. Then add molasses and beat until fluffy.
Now add egg and beat until full incorporated.
In another bowl mix entire dried ingredients.
Add dried mixture into the butter one and knead dough.
Preheat oven into 175 °C.
Roll into walnut-sized balls, then roll the balls in sugar and place on a baking sheet lined with baking paper. The distance between the cookies is approximately 5 cm: the cookies will spread a lot in the oven!
Bake 10 minutes.
Cool complete then sprinkle with powdered sugar. Store the cookies in a tin.

powdered sugar is falling on the top of Crispy Gingersnaps

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top view on Crispy Gingersnaps making for cookie advent calendar

Merry Christmas! May this season be full of light and laughter for you and your family.

Print Recipe

Crispy Gingersnaps

Equipment

Mixer

Ingredients

170 g butter at room temperature 82%
200 g white sugar + 50 g for rolling
50 g brown sugar
110 g light molasses
1 egg C0
1/2 tsp fine salt
2 tsp baking soda
1.5 tsp tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
280 g all purpose flour
Powdered sugar for sprinkling optional

Instructions

Beat butter with both types of sugar until the mixture becomes lighter. Then add molasses and beat until fluffy.
Now add egg and beat until full incorporated.
In another bowl mix entire dried ingredients.
Add dried mixture into the butter one and knead dough.
Preheat oven into 175 °C.
Roll into walnut-sized balls, then roll the balls in sugar and place on a baking sheet lined with baking paper. The distance between the cookies is approximately 5 cm: the cookies will spread a lot in the oven!
Bake 10 minutes.
Cool complete then sprinkle with powdered sugar. Store the cookies in a tin.

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Cookie Calendar and its 24th day: Crispy Gingersnaps

In this post: Recipe of Crispy GingersnapsList of IngredientsInstruction A convincing alternative to traditional gingerbread cookies. Fragrant, crispy, spicy. All …