Best 3 Ginger Snap Cookies Recipes

KETO GINGER SNAP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush 2 baking sheets with some coconut oil.
• Mix 1/4 cup coconut oil, egg, and vanilla extract together in a small bowl.
• Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in a large bowl. Pour in coconut oil mixture. Blend with an electric mixer on low speed until a stiff and crumbly dough forms.
• Scoop dough out with a tablespoon and flatten into a round cookie shape by hand. Arrange cookies on the prepared baking sheets in 6 rows of 4 cookies each.
• Bake in the preheated oven, rotating the baking sheets halfway through, until cookies are lightly browned, about 10 minutes.

MISS SYLVIA'S GINGER SNAP COOKIES

Steps:

• 1. Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
• 2. Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
• 3. Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.

GINGER SNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
• Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.