Best 3 Crispy Gingersnaps Recipes

CRISPY GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

CRISPY VEGAN GINGERSNAPS

Steps:

• Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
• Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
• Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

CRISPY CHEWY GINGERSNAPS

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheets.
• 2. In a large bowl, combine sugar, margarine, molasses and egg and blend well.
• 3. Lightly spoon flour into measuring cup and level off. Combine with remaining ingredients and mix well. Chill dough so it will be easier to handle.
• 4. Roll dough into 1-inch balls and then roll in sugar. Cookies should be placed 2 inches apart on cookie sheets. Bake 9-12 minutes or until the edges are set.