Gingersnaps

Gingersnaps created by aerobicon

The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Cream together first seven ingredients until smooth.
  • In another bowl combine dry ingredients.
  • Pour the dry mixture into the wet mixture.
  • Mix well.
  • Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
  • Cut ball into 4 equal pieces.
  • Divide each pieces into 12 equal pieces.
  • Wet the palms of your hands slightly while doing the next step.
  • Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
  • (about 1/8-inch thick).
  • Place on a greased cookie sheet.
  • Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
  • Makes 4 dozen cookies.
  • This recipe is a good"freezer".
  • Roll dough out into 4"logs".
  • Double wrap in plastic film and freeze.
  • To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.
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RECIPE MADE WITH LOVE BY

@Aroostook
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@Aroostook
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"The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours."
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  1. Green.Chef
    My only complaint is that they weren't snappy like a ginger snap should be. However, they were delicious, and my friends devoured them. I used powdered egg replacer mixed with water and a butter substitute to make them vegan, and that worked fine. Next time I'll cook them for a little longer and make sure they're 100% cool before putting them away so they get nice and crispy. Thanks Aroostook!
    Reply
  2. nancyrae1
    Everyone loved these cookies. They are pretty fool proof to make too. I substituted margarine for the shortning (had to add a little extra flour), but the recipe adapted beautifully!
    Reply
  3. aerobicon
    Gingersnaps Created by aerobicon
    Reply
  4. aerobicon
    Delicious! I'm vegan so I used a powdered egg replacer and margarine, but the recipe still came out absolutely terrific! Much better than what you buy in the grocery store:)
    Reply
  5. Pabbit
    I was looking for a truely "snappy" ginder snap and this one did the trick when baked 11 minutes! I live in a moist climate so snap was a difficult thing to come by! Even more ginger could be used for the ginger adict, but the amount here works for me!
    Reply
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